Name: French Toast Casserole with Croissants
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 large croissants, cut in half lengthwise; 2 cups half and half or whole milk; 1 teaspoon pure vanilla extract; 6 large eggs; ½ cup light brown sugar, lightly packed; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon kosher salt; 1 cup strawberries, cut into ¾ to 1-inch pieces; 1 cup blueberries; Powdered sugar, for dusting; Lightly-sweetened whipped cream, for serving (optional); 1 cup pure maple syrup; 1 tablespoon dark rum

Description

This French Toast Casserole with Croissants transforms buttery croissants into a rich, custardy breakfast bake, bursting with fresh strawberries and blueberries. Topped with a drizzle of rum maple syrup, it’s an indulgent yet easy dish perfect for holidays, brunches, or weekend mornings. Dust with powdered sugar and serve with whipped cream for a decadent touch.

Ingredients

Scale

French Toast:

8 large croissants, cut in half lengthwise
2 cups half and half or whole milk
1 teaspoon pure vanilla extract
6 large eggs
½ cup light brown sugar, lightly packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
1 cup strawberries, cut into ¾ to 1-inch pieces
1 cup blueberries
Powdered sugar, for dusting
Lightly-sweetened whipped cream, for serving (optional)

Rum Maple Syrup:

1 cup pure maple syrup
1 tablespoon dark rum

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Instructions

Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
Prepare the croissants: Slice each croissant in half lengthwise and arrange the pieces in the baking dish.
Make custard: In a large bowl, whisk together half and half (or milk), vanilla extract, eggs, brown sugar, cinnamon, nutmeg, and salt until smooth.
Add fruit: Toss strawberries and blueberries gently into the custard mixture. Pour the entire custard-fruit mixture evenly over the croissants, pressing lightly to soak.
Bake: Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10–15 minutes until custard is set and top is golden.
Make syrup: While baking, combine maple syrup and dark rum in a small saucepan. Warm over low heat, stirring occasionally.
Serve: Dust casserole with powdered sugar and serve warm with rum maple syrup and whipped cream if desired.

Notes

For best results, assemble casserole the night before and refrigerate to let croissants soak overnight.
Substitute bourbon or brandy for rum in the syrup if preferred.
Use fresh or frozen berries based on availability.
This casserole reheats well and makes great leftovers.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American