Easy Make-Ahead Breakfast Bake with Croissants & Berries

You will learn how to make the easiest croissant French toast casserole that’s perfect for brunch, make-ahead friendly, and loaded with jammy berries – your crowd will love it!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CROISSANT FRENCH TOAST CASSEROLE INGREDIENTS:
►5-6 large croissants
►5 eggs
►1 cup whole milk, warm
►1/2 cup heavy cream
►4 tbsp melted butter
►1/3 cup sugar
►2 tsp vanilla extract
►2 tsp ground cinnamon
►1/2 tsp fine sea salt
►2 cups blueberries

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⏱️TIMESTAMPS⏱️
0:00 – Intro & Why You’ll Love It
0:30 – Prep & Custard
1:30 – Assemble & Add Berries
2:30 – Bake & Top with Fresh Fruit
4:30 – Taste Test & Final Tips

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If you need a good breakfast
casserole that is perfect for feeding your crowd and make
ahead friendly, you’re gonna love this croissant french toast
casserole, plus it is the best way to use leftover croissants,
and I’m craving some breakfast casserole, so let’s get started.
A big thank you to Galina from Ohio for sharing this recipe
with me. I met her at a church potluck, and when she told me
about the recipe, I knew I had to make this croissant french
toast casserole. And now I can’t stop making it. You all are
gonna love it. Preheat your oven to 350 degrees Fahrenheit and
butter a nine by 13 casserole dish next, chop up five to six
large croissants. You want these to be about one to one and a
half inch pieces, then transfer them to your buttered casserole
dish. I love this casserole dish. I will share a link to it
and all of the tools I used to make this recipe in the notes.
Next we’re gonna make our french toast custard mixture, which
couldn’t be easier. Crack your eggs into a large mixing bowl,
then add warm milk. Also add cream and melted butter. Now add
1/3 cup of sugar, which makes this lightly sweet, and some
vanilla extract. I’m using my homemade extract, and of course,
I’ll link to this in the notes. It’s just two ingredients. Last
but not least, we’re going to add a generous amount of
cinnamon and a little bit of salt to balance it out. Whisk
that up until it’s really well combined. And part of the reason
why I like using warm milk is so the butter doesn’t solidify. It
just makes it a little bit easier to whisk together. Now
pour your custard mixture over your croissant pieces. This
can’t not be good. A great tip I got from galena is to press over
the top with a spatula to help the croissants absorb that
mixture. Now we’re gonna bake some berries into the casserole.
I like to add blueberries and blackberries because they bake
nicely and turn jammy. You’ll also wanna push some of these
down into the croissants between the layers to add even more
flavor. Now let the casserole rest for 15 minutes before you
bake, or you can cover and refrigerate it overnight. What I
love about croissants here is they won’t get soggy when you’re
ready to enjoy it. Bake at 350 degrees Fahrenheit for 45
minutes, or until the top is crispy and the berries have
burst. I love how the berries are like bubbly and saucy. They
turn all jammy in the casserole dish. It’s so good. And it adds
a lot of extra flavor, because I tucked it into the croissants a
little bit, and as soon as it comes out of the oven, I just
can’t wait to dig in, because it’s like, listen, crisp on top,
and then just so tender on the inside. It is perfect. And
before serving, I do like to add some fresh berries. So I’ve got
more blueberries and blackberries here, and then I
have raspberries and even some homegrown strawberries. And it
just so fun and beautiful to add all the berries on top. So
that’s what we’re gonna do. And last but not least, we’re
gonna add some halved little baby strawberries. You can also
leave the tops on. I don’t know if you know this, but when it’s
like organic garden grown strawberries, it’s totally okay
to eat the top, maybe not by itself. Who told
you that? I don’t know. I think I saw
somebody put it into a smoothie or something. I guess it’s a
little extra greens. Me too, dear me too. Look at that. Look
at that. I feel like these are so tiny and so cute that you
don’t even need to cut them. But adding the fresh strawberries on
top and the raspberries on top, I like that better than baking
it into the dish, because I just feel like they’re just so juicy
and vibrant. Here’s a couple fruits that I don’t think bake
Well, blackberries and blueberries get like, Jammy and
saucy, while strawberries, yeah, I just want to dig in and look
at how impressive this is. And seriously, like the easiest
breakfast casserole ever. And if you want to leave a little bit
of pizzazz and keep a little bit of green, you can just makes it
maybe a little more frustrating to eat. You can also garnish it
with mint, basil, whatever. Okay, now that we’ve got our
berries on there, the last thing I like to do is dust with a
little bit of powdered sugar, and then we’re gonna dig in.
Okay, just a little sprinkling, dusting of powdered sugar, and
then we’re gonna slice right into this. And I love croissants
in a French toast casserole because has those buttery
layers. The texture is just perfect. Okay, we’re gonna get a
generous slice here, and cutting the croissants into small pieces
like this makes it super easy to serve. Loosen the edges and we
have a lift off and look inside. Look at the layers. Here. It is
so good. It’s like custard that’s set and, ah, so much
flavor. We’re gonna plate this and eat it, and right away,
while it’s still warm. And I have a very special guest star
taste tester who loves this dish. Actually, the whole family
enjoys it. Okay, come on in. Okay. What? Should we start with
a little maple syrup or a little more powdered sugar? Oh, that’s
perfect. I like it little more, little more. She’s just like me.
Okay, okay, we’ve gone a little bit out of control. Now just a
little drizzle. We don’t want too much. And remember, the
actual casserole doesn’t have too much sugar in it, but it’s
just perfect. Once you add that maple syrup. Oh, yummy. I think
we missed a spot up here. That’s good. That’s good. It’s like
drowning. Now. You want the back. She likes the little
crispy edges, I think, right. Oh my goodness. Look at this. It’s
a little bit swimming in sauce. But so, so yummy. And again,
look at those layers in the custardy center. It’s just 10x
okay. Why don’t you get a bite too, and we’ll take a bite at
the same time. Take that whole corner. There you go. We don’t
do small bites. She’s working it over here. She’s got it figured
out. Okay, ready on 3123, isn’t that so satisfying? It’s like, the most exciting
breakfast casserole. It even has a little bit of protein,
because, remember, we put five eggs into here. So this is so
good. It’s so hearty. I love that you can totally make it
ahead. It keeps well, you can put it overnight in the fridge
instead of baking it right away, which is awesome. If you’re
like, like, I’ll take this to the cabin and make it for
breakfast the next morning. It’s so easy. Comes together super
fast and totally a crowd pleaser. Everybody loves this,
huh? It’s one way to get your kids eat food, that’s right. And
if you guys love breakfast recipes, we have a whole chapter
on breakfast in my cookbook. I will link to that in the notes,
tons of tried and true family favorites that you have to have
to check out and have those bunny ears. Let us know. If you
guys have any recipe requests, I would love to hear from you in
the comments, and let us know where you spotted Sharky,
because the first person who finds Sharky in our live
premieres will get a prize. OK, over and out. Somehow you just
keep eating that. That’s supposed to be my slice. Ok,
little more sugar. Oh, boy. Okay, we have no we’re
confiscating that now. Oh, I’m glad you’re enjoying it. Oh,
boy. That’s a big that’s the biggest bite I’ve ever seen. All
right, bye. Now, bye.