Description
This Croissant French Toast Bake with Berries is a decadent breakfast casserole perfect for holidays or special brunches. Featuring flaky croissants soaked in a rich egg custard with warm spices and fresh berries, then baked to golden perfection. Ready to make ahead, it pairs beautifully with a drizzle of rum-infused maple syrup and optional whipped cream for an elegant touch.
Ingredients
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 3/4- to 1-inch pieces
- 1 cup blueberries
- powdered sugar, for dusting baked casserole
- lightly-sweetened whipped cream, for serving (optional)
Rum Maple Syrup
- 1 cup pure maple syrup
- 1 tablespoon dark rum
Instructions
- Prepare the baking dish: Butter a 4- to 5-quart rectangular or oval baking dish thoroughly and set it aside to prevent sticking.
- Make the custard mixture: In a large bowl, whisk together the half and half (or whole milk), vanilla extract, eggs, light brown sugar, ground cinnamon, ground nutmeg, and kosher salt until well combined.
- Dip croissants: Dip each croissant half into the custard mixture until fully coated to ensure they absorb maximum flavor and moisture.
- Assemble the casserole: Arrange the coated croissants into the prepared baking dish, overlapping slightly. Pour any remaining custard mixture evenly over the croissants and gently press to help the bread absorb the liquid.
- Add the berries: Tuck about 3/4 cup of the strawberries and blueberries between the layers of croissants and sprinkle the remaining berries evenly over the top of the casserole.
- Chill the casserole: Cover the casserole tightly with plastic wrap or the lid if using a lidded baker and refrigerate for at least 2 hours or up to 8 hours to allow flavors to meld and custard to absorb.
- Preheat and prepare for baking: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator about 30 minutes before baking to bring it to room temperature. Remove the plastic wrap before baking.
- Bake covered: Cover the casserole with aluminum foil or the baking pan lid and bake for 30 minutes, allowing the custard to set without drying out.
- Bake uncovered: Remove the cover and continue baking for an additional 15-20 minutes until the casserole is puffed, golden brown, and cooked through.
- Rest and serve: Let the casserole stand at room temperature for 10 minutes before dusting with powdered sugar. Cut into wedges and serve warm with lightly sweetened whipped cream and rum maple syrup.
- Make rum maple syrup: Gently warm the pure maple syrup in a small pan or microwave, stir in the dark rum, and drizzle generously over the French toast wedges just before serving.
Notes
- For best flavor, prepare the casserole the night before and refrigerate overnight.
- Use day-old croissants for better absorption and texture.
- Adjust sweetness by varying the amount of brown sugar and syrup as desired.
- Dark rum adds depth but can be omitted for a non-alcoholic version.
- Serve with fresh whipped cream or a dollop of Greek yogurt for added richness.
- Ensure the casserole is partially brought to room temperature before baking to promote even cooking.
- If preferred, different berries like raspberries or blackberries can be substituted.
- Prep Time: 2 hours 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
