Berry Croissant French Toast Bake

Why You’ll Love This Recipe

• Combines the best of two breakfast favorites: buttery croissants and classic French toast.
• Bursting with fresh berries for natural sweetness and color.
• Can be assembled the night before—just bake in the morning for an effortless brunch.
• Crispy on top, creamy inside, and lightly sweetened for a bakery-worthy flavor.
• Crowd-pleasing and easy to scale up or down depending on your gathering size.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Croissants (preferably a day old)
• Fresh or frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
• Eggs
• Whole milk or half-and-half
• Heavy cream (optional for extra richness)
• Sugar (granulated or brown sugar)
• Vanilla extract
• Ground cinnamon
• Pinch of salt
• Optional toppings: powdered sugar, maple syrup, or whipped cream

Directions

1. Preheat your oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
2. Tear or cut the croissants into large pieces and layer them evenly in the prepared dish.
3. Sprinkle the fresh or frozen berries evenly over the croissant pieces.
4. In a large bowl, whisk together eggs, milk, cream (if using), sugar, vanilla extract, cinnamon, and a pinch of salt until smooth and well combined.
5. Pour the custard mixture evenly over the croissants and berries, pressing gently so all pieces soak up some of the liquid.
6. Let sit for at least 15–20 minutes to absorb (or cover and refrigerate overnight for an easy make-ahead breakfast).
7. Bake uncovered for 35–45 minutes, or until the top is golden brown and the custard is set but still slightly soft in the center.
8. Let cool for 5–10 minutes before serving. Dust with powdered sugar or drizzle with maple syrup if desired.

Servings and timing

Serves 6–8 people.
Prep time: 15 minutes
Resting time (optional for overnight version): overnight or 8 hours
Bake time: 40 minutes
Total time: 55 minutes (plus optional chilling time)

Variations

• Chocolate berry version: Add chocolate chips or chunks between croissant layers for a decadent twist.
• Cream cheese swirl: Drop spoonfuls of sweetened cream cheese throughout the casserole before baking.
• Citrus flavor: Add grated lemon or orange zest to the custard for a fresh, tangy brightness.
• Nut topping: Sprinkle chopped almonds, pecans, or walnuts on top before baking for added crunch.
• Single-berry bake: Focus on one fruit—blueberries or raspberries work especially well for distinct flavor.
• Healthier option: Use reduced-fat milk, less sugar, and whole-grain croissants or bread for a lighter version.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover with foil and bake at 325 °F (160 °C) for about 10–15 minutes, or until warmed through.
• Individual portions can be microwaved for 30–60 seconds, but baking maintains the crisp texture.
• To freeze: cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I make this French toast bake the night before?

Yes! Prepare everything up to the baking step, cover tightly, and refrigerate overnight. Bake fresh in the morning for convenience and best flavor.

Do I have to use croissants?

No—brioche, challah, or French bread also work, but croissants add a uniquely buttery, flaky texture.

Can I use frozen berries?

Yes, frozen berries work perfectly. There’s no need to thaw them; just add directly to the dish before pouring the custard.

Why is my French toast bake soggy?

It may have been underbaked or had too much custard. Ensure the center is set before removing from the oven.

How do I prevent the top from burning?

If it browns too quickly, loosely cover the dish with foil during the final 10–15 minutes of baking.

Can I make this dairy-free?

Yes—use almond, oat, or coconut milk and a dairy-free butter substitute. The texture will still be rich and creamy.

Can I reduce the sugar?

Absolutely. The berries add natural sweetness, so you can cut the sugar by up to one-third without sacrificing flavor.

What’s the best berry combination?

Blueberries and raspberries balance sweetness and tartness beautifully, but any mix of berries works.

Can I add nuts or seeds?

Yes, add them on top before baking for crunch, or mix them into the custard for extra texture.

What toppings go best with this dish?

Powdered sugar, maple syrup, whipped cream, or even a spoonful of vanilla yogurt complement it perfectly.

Conclusion

This Berry Croissant French Toast Bake turns simple ingredients into a luxurious brunch dish that’s both comforting and elegant. With layers of buttery croissants, sweet berries, and creamy custard, it’s a recipe that feels special but requires minimal effort. Perfect for feeding a crowd or enjoying a cozy weekend breakfast, this bake is sure to become a family favorite.

Berry Croissant French Toast Bake

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A rich, custardy baked French toast made with buttery croissants and juicy berries—crispy on top, soft and creamy inside. Perfect for make-ahead breakfasts, brunches, or holidays.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes (plus optional overnight rest)
• Yield: 6–8 servings
• Category: Breakfast, Brunch
• Method: Baked
• Cuisine: American, French-inspired
• Diet: Vegetarian

Ingredients

• 6–8 croissants (preferably day-old)
• 2–3 cups mixed berries (fresh or frozen: strawberries, blueberries, raspberries, blackberries)
• 6 large eggs
• 1 ½ cups whole milk or half-and-half
• ½ cup heavy cream (optional for extra richness)
• ⅓ cup sugar (granulated or brown)
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt
• Optional toppings: powdered sugar, maple syrup, whipped cream

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Tear croissants into large chunks and place them evenly in the prepared dish.
3. Scatter mixed berries evenly over the croissant pieces.
4. In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
5. Pour custard mixture evenly over the croissants and berries, pressing gently to help absorb the liquid.
6. Let sit for 15–20 minutes or refrigerate overnight for a make-ahead option.
7. Bake uncovered for 35–45 minutes, until the top is golden brown and the custard is just set.
8. Cool for 5–10 minutes before serving. Dust with powdered sugar or drizzle with maple syrup if desired.

Notes

• Use stale croissants for better texture—they absorb the custard without becoming soggy.
• Frozen berries can go straight into the dish without thawing.
• If the top browns too fast, cover loosely with foil for the final 10 minutes.
• For extra flavor, add citrus zest or chocolate chips between layers.
• To make ahead, refrigerate overnight and bake fresh in the morning.

Nutrition

• Serving Size: 1 portion
• Calories: 380
• Sugar: 18g
• Sodium: 280mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 165mg