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Croissant French Toast Bake

Rich, delicious French Toast Casserole is over the top made with buttery croissants (regular or gluten-free). Make and bake or make it as an overnight breakfast casserole perfect for weekends or holiday mornings.
Course Breakfast
Cuisine American
Keyword croissant french toast, overnight french toast
Prep Time 10 minutes
Cook Time 50 minutes
Chilling Time (minimum) 1 hour
Total Time 2 hours
Servings 8
Calories 486kcal
Author Toni Dash


  • Non-Stick spray or Unsalted butter to grease the pan

Blueberry Sauce

  • 2 cups frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon Lemon Juice

French Toast

  • 6 Eggs
  • 1 ½ cups Half and Half
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Salt
  • ¼ cup Honey
  • 1 teaspoon Vanilla
  • 8 large Croissants (regular or gluten-free) cut in half horizontally (day old best)
  • ¼ cup sliced Almonds
  • Blueberry Sauce


  • Preheat the oven to 375 F. Grease a 9-inch by 13-inch baking dish with unsalted butter.

Blueberry Sauce

  • In a small saucepan, combine frozen blueberries, sugar and lemon juice. Bring to a low boil over medium heat.
    Simmer until the blueberries are soft (approximately 5 minutes). Remove from heat.

French Toast

  • In a large mixing bowl, whisk together the eggs, Half and Half, cinnamon, salt, honey, and vanilla.
  • Dip the croissant halves into the mixture to fully coat. Place in the prepared baking dish.
  • Pour the remaining egg mixture over the croissants. Cover and place in the refrigerator for 1 hour or overnight (see below).
  • Spread blueberry lemon sauce on the croissants and sprinkle on the almonds.
  • Cover loosely with foil and bake for 30 minutes. Remove the foil and bake 15 additional minutes until the croissants are golden and crisp.
  • Serve warm topped with sifted powdered sugar, fresh blueberries, syrup or a scoop of vanilla ice cream!

To make it Overnight

  • Follow steps 3-5 under 'French Toast' above to assemble the French toast. Cover with plastic wrap and place in the refrigerator overnight.
  • Remove from the refrigerator to sit at room temperature for 30 minutes before baking. During this time preheat the oven and make the blueberry sauce.
  • Add the blueberry sauce and almonds. Bakes as directed above.


Calories: 486kcal | Carbohydrates: 56g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 184mg | Sodium: 452mg | Potassium: 241mg | Fiber: 3g | Sugar: 29g | Vitamin A: 857IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 2mg