Buttery Croissant French Toast (Print Version)

Flaky croissants soaked in custard, baked with fresh berries for a rich and flavorful brunch.

# What You'll Need:

→ Croissants

01 - 6 large all-butter croissants, preferably day-old

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon fine sea salt

→ Berries

09 - 1 1/2 cups mixed fresh berries (blueberries, raspberries, strawberries, blackberries)

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons turbinado or demerara sugar
12 - Powdered sugar for dusting (optional)
13 - Maple syrup for serving (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Slice croissants horizontally and arrange half of the pieces in the bottom of the baking dish.
03 - Sprinkle half of the mixed berries evenly over the croissant layer.
04 - Layer the remaining croissant pieces on top, then scatter the rest of the berries over them.
05 - In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth.
06 - Slowly pour the custard mixture evenly over the croissants, pressing gently to help them absorb the liquid.
07 - Drizzle melted butter over the top and sprinkle with turbinado sugar.
08 - Let the casserole sit at room temperature for 15 minutes, or cover and refrigerate overnight for enhanced flavor.
09 - Bake uncovered for 40-45 minutes, until the top is golden and the custard is set with a slight wobble in the center.
10 - Remove from oven and let rest for 10 minutes. Dust with powdered sugar and serve with maple syrup if desired.

# Additional Tips::

01 -
  • It transforms humble leftover croissants into something so elegant your guests will assume you trained in pastry school.
  • You can assemble it the night before and simply bake in the morning, making brunch stress nearly impossible.
  • The berries stay bright and juicy while the croissants become tender, custardy, and impossibly buttery all at once.
02 -
  • Day-old croissants really do work better than fresh ones because fresh croissants are already so moist they can turn into mush if you're not careful with the custard quantity.
  • Don't skip the resting time after pouring the custard; those 15 minutes allow the croissants to begin absorbing liquid so the center doesn't stay soggy while the edges dry out.
  • That slight wobble in the center when you pull it from the oven is your friend; overbaking is the only real mistake you can make with this dish.
03 -
  • Buy croissants from a quality bakery or bakery section rather than the shelf-stable kind; the butter quality makes an enormous difference in the final texture.
  • If your berries are particularly large, halve the strawberries so every bite gets a mix of sizes and flavors rather than you fighting to cut through a massive piece.
  • For an overnight assembly, cover the unbaked casserole with parchment before the foil so the sugar doesn't stick to the plastic, and bake straight from the cold refrigerator without thawing.
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