This Croissant French Toast Bake is the perfect make-ahead Christmas breakfast. Buttery croissants are soaked in a sweet cinnamon, vanilla and maple syrup custard, then baked until golden and crispy on top and deliciously soft underneath. It's an easy, flavour-packed breakfast for feeding a crowd, and a great way to use up stale croissants too.
Christmas morning is busy enough without spending ages making breakfast! I love that this can be prepared the night before, ready to pop in the oven while everyone is opening presents.
Serve it warm with berries, Greek yogurt and a drizzle of maple syrup for a festive breakfast that feels really special with very little effort.
Recipe update: This recipe was originally published on 3 November 2021 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Why You'll Love It
- Perfect for Christmas morning - Prepare this croissant French toast bake the night before and bake it when you're ready for breakfast.
- A great way to use up stale croissants - Day-old croissants soak up the cinnamon custard beautifully, so nothing goes to waste.
- Easy to feed a crowd - Everything bakes together in one dish, making it ideal for family breakfasts, weekend brunches and entertaining.
- So much flavour - Buttery croissants, warm cinnamon, vanilla and maple syrup give this bake a lovely sweetness without needing lots of extra toppings.
- Easy to customise - Add berries, chocolate, yogurt or nuts, or let everyone choose their own toppings.
Recipe Overview
- Prep and cook: 5 minutes prep, 35-40 minutes in the oven.
- Serves: 6 people.
- Equipment: An ovenproof baking dish, mixing bowl and whisk.
- Texture: Golden, flaky croissant tops with a soft cinnamon and maple custard underneath.
- Make ahead: Assemble the night before, cover and refrigerate, then bake the following morning.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Croissants - We used six plain croissants, halved lengthways. Slightly stale, day-old croissants work especially well because they absorb the egg mixture without becoming too soft. Supermarket or bakery croissants are both fine.
- Eggs - Three medium eggs help the milk mixture set into a soft custard as it bakes.
- Milk - Whole milk makes the mixture lovely and creamy. You can replace half of it with double cream for a richer French toast casserole.
- Brown sugar - Light brown sugar adds sweetness and a little caramel flavour. Caster or granulated sugar can also be used.
- Vanilla extract - Adds a lovely flavour to the custard. I recommend extract rather than vanilla essence.
- Cinnamon - Gives the croissants that warm, festive flavour. You can also add a little nutmeg or ginger for extra Christmas spice.
- Maple syrup - Adds sweetness and a lovely maple flavour. Honey can be used instead if you prefer.
- Baking dish - We used a 25 x 16 x 6cm (approximately 10 x 6 x 2.5 inch) ovenproof baking dish. A similar-sized dish will work, but a larger dish may give you a thinner bake and a shorter cooking time.
More ways to adapt this recipe can be found in the Variations section below.
How to Make Croissant French Toast Bake
- Prep: Preheat your oven to 180°C/160°C fan/350°F/Gas 4, unless preparing the dish ahead.
- Cut the croissants: Slice the croissants in half lengthways and arrange the bottom halves in a baking dish.
- Make the egg mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon and maple syrup until well combined.
- Soak the croissants: Pour half of the egg mixture over the bottom halves of the croissants. Add the croissant tops and pour over the remaining mixture. Make sure the croissants are coated, gently pressing them into the mixture where needed.
- Bake: Bake for 35-40 minutes, until the croissants are golden and crispy on top and the egg custard has set. There should be no runny egg mixture in the centre. If the tops are browning too quickly, loosely cover with foil for the remaining cooking time.
- Serve: Serve warm with your favourite toppings. We love berries, Greek yogurt, a little jam and some flaked almonds.
Make-Ahead Croissant French Toast Bake
One of the best things about this croissant breakfast bake is that you can get almost all the preparation done the night before. It's ideal for Christmas morning when you want something special without lots of cooking.
Assemble the croissants and pour over the egg mixture as instructed, then cover the baking dish tightly and refrigerate overnight.
The following morning, preheat your oven and bake until golden on top and the custard has cooked through. A chilled bake may need a little longer than the usual 35-40 minutes, so check the centre rather than relying on the timer alone.
Top tip: If you're using a glass or ceramic baking dish, follow the manufacturer's instructions about transferring it from the fridge to a hot oven, as sudden temperature changes can cause some dishes to crack.
You can also prepare and bake this straight away if you haven't planned ahead. The overnight option is simply a convenient way to get breakfast ready in advance.
Variations
There are lots of ways to make this French toast bake with croissants your own.
Different croissants - Swap plain croissants for chocolate or almond croissants for a sweeter version. Brioche bread also works as an alternative, although the texture will be different.
Extra creamy - Swap half of the milk for double cream to make the custard richer.
Festive spices - Add a little ground nutmeg or ginger alongside the cinnamon. Some finely grated orange zest would also give it a lovely Christmas flavour.
Serving Suggestions
For Christmas morning, I like putting the toppings on the table so everyone can make their own perfect breakfast.
We usually serve this croissant French toast bake with Greek yogurt, fresh berries, a dusting of icing sugar and a little raspberry jam. You can also add whipped cream, Nutella or Biscoff for something sweeter.
Here are a few more recipes that go really well with it:
- Strawberry puree - A fruity topping that works particularly well with the cinnamon and maple syrup.
- 10 minute chia seed jam - A great alternative to regular jam, made with frozen berries and chia seeds for extra fibre.
- Gingerbread granola - Sprinkle a little over the top for extra crunch and festive gingerbread flavour.
- Christmas fruit tray - A colourful addition to a bigger Christmas breakfast or brunch spread.
If you're serving this as a dessert rather than breakfast, a scoop of good-quality vanilla ice cream is delicious with the warm croissants. This is my kids' favourite way to eat it.
We also love serving it with a warming festive drink. Try our vegan eggnog, chai tea latte, cinnamon coffee or slow cooker hot chocolate.
Storage
In the fridge: Allow leftover croissant French toast bake to cool, then transfer it to an airtight container and refrigerate within two hours. It will keep for up to 2 days.
In the freezer: Yes, you can freeze croissant French toast bake. Once cooled, cut it into individual portions and separate them with baking paper before placing them in a freezer-safe container or bag. Freeze for up to 1 month.
Defrosting: Defrost frozen portions overnight in the fridge before reheating.
Reheating: Reheat portions in the oven at 180°C/160°C fan/350°F for approximately 10 minutes, or until piping hot throughout. You can cover loosely with foil if they're browning too quickly. Reheat only once.
The croissants will be at their crispiest when freshly baked, but leftovers are still delicious.
Dannii's Top Tips
- Use day-old croissants - Slightly stale croissants absorb the egg mixture better than very fresh, soft ones and help prevent a soggy bake.
- Coat the croissants well - Make sure the egg mixture reaches all the croissant halves, especially the tops, so you don't end up with dry patches.
- Don't squash them down too much - Press just enough to help them absorb the custard while keeping those lovely flaky layers.
- Check the centre - The croissants should be golden and crisp on top with a soft, custardy centre, but there shouldn't be any runny egg mixture left.
- Watch the browning - If the tops are getting too dark before the centre has cooked, loosely cover with foil.
- Make it grown-up - For an adults-only brunch, add a splash of Baileys or rum to the milk mixture.
- Serve it for dessert - Add a scoop of vanilla ice cream instead of yogurt for a delicious warm dessert.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Centre is wet or runny | The egg custard hasn't cooked through, or the baking dish is too deep. | Cover loosely with foil and continue baking in 5-minute intervals until the centre has set. |
| Croissants are browning too quickly | The exposed croissant tops are cooking faster than the custard underneath. | Loosely cover with foil and continue baking until the centre is cooked. |
| Some croissants have dry patches | The egg mixture wasn't distributed evenly. | Before baking, spoon some custard over any dry areas and gently press the croissants into the mixture. |
| French toast bake is too dry | It has been overbaked or the croissants haven't absorbed enough custard. | Start checking after 35 minutes and remove once the custard is set. Make sure the croissants are evenly coated before baking. |
Frequently Asked Questions
No, fresh croissants will work, but slightly stale, day-old croissants are better. They absorb the egg mixture without becoming overly soft and help give you that lovely contrast between a crisp top and soft centre. This is also a brilliant recipe for using up croissants that are past their best but still safe to eat.
Use slightly stale croissants, stick to the amount of milk in the recipe and make sure the custard is fully cooked before serving. The centre should be soft and moist, a little like bread pudding, but it shouldn't be wet or have runny egg mixture. Remember that the croissant tops will be much crispier than the underneath.
Yes, if you have previously frozen baked croissants, thaw them completely before using them in this recipe. They should be ready to slice and arrange in the dish as normal. Don't use frozen, unbaked croissant dough in place of the cooked croissants.
Yes, this recipe serves six, but you can double the ingredients for a larger family breakfast or brunch. I would recommend using two baking dishes rather than overcrowding one deep dish, as this helps the custard cook more evenly. Check both dishes are cooked through, as the baking time may vary.
More Breakfast Recipes
If you've tried this croissant French toast bake recipe, let us know how you got on in the comments below.
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Recipe
Croissant French Toast Bake
Recipe Video
Ingredients
- 240 g of Croissants - approx 80g/2¾oz per croissant
- 3 Eggs
- 200 ml (7 floz) of Whole milk
- 2 tablespoons of Light brown sugar
- 1 teaspoon of Vanilla extract
- ½ teaspoon of Ground cinnamon
- 3 tablespoons of Maple syrup
Instructions
- Prep: Preheat your oven to 180°C/160°C fan/350°F/Gas 4, unless preparing the dish ahead.
- Cut the croissants: Slice 240 g of Croissants in half lengthways and arrange the bottom halves in a baking dish.
- Make the egg mixture: In a large bowl, whisk together 3 Eggs, 200 ml of Whole milk, 2 tablespoons of Light brown sugar, 1 teaspoon of Vanilla extract, ½ teaspoon of Ground cinnamon and 3 tablespoons of Maple syrup until well combined.
- Soak the croissants: Pour half of the egg mixture over the bottom halves of the croissants.Add the croissant tops and pour over the remaining mixture. Make sure the croissants are coated, gently pressing them into the mixture where needed.
- Bake: Bake for 35-40 minutes, until the croissants are golden and crispy on top and the egg custard has set.There should be no runny egg mixture in the centre. If the tops are browning too quickly, loosely cover with foil for the remaining cooking time.
- Serve: Serve warm with your favourite toppings. We love berries, Greek yogurt, a little jam and some flaked almonds.
Recipe Notes
- Use a 25 x 16 x 6cm (10 x 6 x 2.5 inch) ovenproof baking dish. Cooking times may vary slightly with different dish sizes.
- Can be assembled the night before and refrigerated.
- If baking from chilled, allow additional cooking time if needed.
- Slightly stale croissants give the best texture.
- Store cooked leftovers in the fridge for up to 2 days or freeze for up to 1 month
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Dawn says
First had this over Christmas, it was so good! Served with blueberry and chia sauce, fresh fruit and Greek yogurt. Oh so delicious!
Gina says
Usually not a fan of French toast but when croissants are involved it's another story. This is beyond delicious!
Jessica Stroup says
This was delicious! I'm gong to take it to my Christmas Breakfast at work! So good!
Claudia Lamascolo says
What a great reason to use up these stale crossiants I have I always buy way too many and we love french toast thanks for this idea
Gloria says
Well this is the perfect recipe for brunch on the weekend. What a great way to feed a crowd. I know this will be a hit.
Lauren Michael Harris says
What a great idea! I love croissants and french toast but never thought to put the two together - can't wait to make this!
Jyoti Behrani says
Whole family loved this croissant French toast! We had it for our family brunch. YUM!!
Sara Welch says
Enjoyed this for breakfast this morning and started my day off right! Quick, easy and paired perfectly with my morning cup of coffee!
Andrea says
This looks fabulous! Great flavors and makes a perfect breakfast or brunch.
Mirlene says
This is a great idea for brunch when you have family over the next day. We all love having french toasts but now I'm going to make this with croissants!
Mandy Applegate says
This has become one of my favorite French toast recipes!
Rika says
That's a lovely-looking french toast bake. It's the perfect addition to any breakfast or brunch.