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Croissant French Toast Bake

This Croissant French Toast Bake is a rich and delicious breakfast recipe!  Made with buttery croissants, creamy milk, eggs, vanilla, cinnamon and sugar, this dish is quick and easy to assemble.  You can even make it ahead.

If you’re looking for a decadent, yet easy breakfast recipe for the holidays, this Croissant French Toast Bake is it.  Your family will LOVE it.

a close up view of a Croissant French Toast Bake covered in sugar. A bowl of fruit salad and syrup in the background

Breakfast Bakes are time savers!

One dish bakes make breakfast so laid back and easy.  After only a few minutes of prep and assembly, breakfast is basically ready to go. No mussing, no fussing.  Bakes are great for busy mornings where you might be serving a crowd, or on busy mornings like Christmas.  This Croissant French Toast Bake is especially great if you love French toast, because no one has to stand at the stove flipping toast, instead everything is ready at the same time.

a close up view of a Croissant French Toast Bake covered in sugar. with a bowl of fruit salad in the background

Simple Ingredients, Simple Instructions

This recipe only has 6 simple ingredients: croissants, milk, eggs, vanilla, cinnamon and sugar.  Doesn’t get much easier than that!

a dish with the bottom halves of croissants laid in the bottom, croissant tops on the table and a measuring cup of the egg and milk mixture

Croissants are the star of this recipe!

Croissants are such a treat.  They’re so buttery and flaky and flavourful, everyone loves them!  Now imagine them in made into French toast!  How decadent.

milk being poured over croissants in a baking dish

Rich, creamy and so flavourful!

This Croissant French Toast Bake has the best of both worlds…a crunchy sugar crust, and a creamy and rich, almost pudding-like, centre.  It’s the perfect balance.

a top down view of a Croissant French Toast Bake fresh from the oven

a top down view of a Croissant French Toast Bake and fruit salad


  • Croissants:  I used 9 croissants for this bake, only because they were large and that’s all I could fit into the dish.  So depending on the size of the croissants you buy, you might have to use less or more.
  • Milk:  For my breakfast bakes I prefer to use whole milk.  But feel free to use 2%.
  • Cinnamon & Sugar Topping:  I always have a cinnamon & sugar mix made in a jar in my spice cabinet, all ready to go for sprinkling on toast, muffins and recipes like this French Toast Bake.  I make it using 1/4 cup of white sugar and 2 tsp of ground cinnamon.   For this toast bake, I used about 2 tbsp of the mixture to sprinkle on top before baking.

Croissant French Toast Bake Recipe Tips:

  • This recipe requires about 30 minutes of resting time before baking.  This resting time is to allow for the egg mixture to soak into the croissants.
  • Assembly:  Make sure to squish as many croissants as you can into the dish…you don’t really want any open spaces.
  • Mixing:  I like to use a hand blender to combine my egg/milk mixture, because I prefer the mixture to be smooth and creamy, with no visible egg.
  • When is it done?  This bake is ready when the croissant french toast has puffed up and the the centre of the bake isn’t jiggly.
  • Make ahead tip:  You can assemble this dish the night before you want to serve it, then let it rest overnight in the fridge.  In the morning, let the dish come up to almost room temperature (15 minutes is fine) before putting it in the oven to bake.
  • Serve with:  This bright and fresh Fruit Salad and sausages or bacon.

Croissant French Toast Bake

  • Author: Jo-Anna Rooney
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast


  • 1012 croissants (just depends on how many fit in your dish)
  • 5 large eggs
  • 1 1/2 cups milk (2% or whole)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 12 tbsp cinnamon/sugar mix (see Recipe Tips above)


  1. Preheat your oven to 350 degrees.
  2. Lightly grease a 9 × 13 baking dish with butter.
  3. Mix together the eggs, milk, cinnamon and vanilla.  I like to use a hand blender to do this so the mixture is smooth and creamy.  Set aside.
  4. Slice the croissants in half horizontally.
  5. Lay the bottom halves of the croissants in the baking dish.  Squish them together as much as you can. See picture above.
  6. Pour half of the egg/milk mixture over the croissants, making sure to soak all pieces from top down.  You can lightly press the croissants into the egg mixture.
  7. Then lay the tops of the croissants into the dish.
  8. Pour the remaining egg/milk mixture over the tops of the croissants.
  9. Let the croissants soak up the egg mixture for at least 30 minutes.
  10. Then sprinkle the french toast with 1 – 2 tbsp of cinnamon/sugar mix.
  11. Bake covered with tin foil for 25 minutes.
  12. Then after this time remove the foil and bake for an additional 25 – 30 minutes, or until the french toast has puffed up and the the centre of the french toast bake isn’t jiggly.
  13. Serve with syrup.

Keywords: croissant french toast, french toast bake

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