Croissant Baked French Toast

This overnight croissant French toast bake has buttery croissants baked in a rich egg custard with cinnamon, vanilla, and juicy berries. Assemble everything in a casserole dish the day before!

📝 Ingredients

• 6 large croissants
• 5 whole large eggs
• 1 1/2 cup milk
• 2 Tablespoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 cups berries (divided)

👨‍🍳 Instructions

1. 1Spray a casserole dish with non-stick spray.
2. 2Break croissants into pieces and spread in prepared baking dish. Nestle about 1 cup of fruit in with the bread pieces.
3. 3In a bowl whisk together eggs, milk, sugar, vanilla and cinnamon until very well combined. Pour mixture evenly over the croissant pieces.
4. 4Press down gently to make sure the croissants are covered with the liquid. Sprinkle the remaining berries over the top.
5. 5Cover with foil and chill for at least 1 hour, up to 24 hours.
6. 6Preheat oven to 375º F. If you have chilled for an extended period, let the baking dish set out while over preheats for it to get closer to room temperature.
7. 7Bake for 25 minutes covered. Remove foil and continue to bake for 30-35 minutes, until golden brown and it puffs up.
8. 8Remove from the oven and let stand for 5 minutes before serving. Top with maple syrup, powdered sugar or whipped cream as desired.