Buttery Croissant French Toast Bake with Maple Glaze
Croissant Bake
Indulgent croissant French toast bake with custardy center and maple glaze, perfect for brunch.
Nutrition (per serving)
This Croissant French Toast Bake is the kind of recipe I love for lazy weekends and special mornings — buttery croissants soak up a vanilla-cinnamon custard and bake into a golden, custardy center with crisp edges. It feels indulgent but is surprisingly easy to pull together, and the aroma while it bakes will fill your kitchen with comfort.
Make it the night before for a relaxed morning or assemble and bake the same day; a simple maple glaze and fresh berries lift the dish into brunch-worthy territory. Share it with family or guests — everyone will want the recipe.
Ingredients
- Day-old croissants, torn into large pieces:6 pieces
- Large eggs:6 pieces
- Whole milk:1 cup
- Heavy cream:2 cups
- Granulated sugar:1/3 cup
- Light brown sugar, packed:2 tbsp
- Vanilla extract:2 tsp
- Ground cinnamon:1 tsp
- Orange zest (optional):1 tsp
- Kosher salt:1/2 tsp
- Unsalted butter, cut into small pieces:4 tbsp
- Pure maple syrup:1/2 cup
- Powdered sugar (for glaze):1 cup
- Fresh mixed berries (optional):1 cup
Instructions
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Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
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Place torn croissant pieces evenly in the prepared dish. Scatter the fresh berries over the croissants if using.
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In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, orange zest and salt until smooth. Stir in the melted butter.
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Pour the custard evenly over the croissants, pressing gently so the pieces absorb the liquid. Dot the top with any reserved small pieces of butter.
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Cover the dish tightly with plastic wrap and let sit at room temperature for 30 minutes, or refrigerate overnight for a deeper soak.
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Bake uncovered 35–40 minutes until puffed, golden, and set in the center (a knife inserted should come out mostly clean). If the top browns too quickly, tent with foil.
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While the bake rests for 10 minutes, whisk together powdered sugar and 1/3 cup maple syrup (add 1–2 tbsp milk if needed) to make a drizzleable glaze.
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Drizzle the maple glaze over the warm bake, serve with extra maple syrup on the side and additional berries if desired.
Tips & Notes
- Day-old croissants absorb the custard better — if yours are fresh, let them sit out for a few hours to dry slightly.
- Assemble the night before and refrigerate for an effortless morning bake; remove from fridge while the oven preheats to take the chill off.
- For extra texture, sprinkle chopped toasted pecans or sliced almonds over the top before baking.
- If you prefer less sweetness, reduce the granulated sugar to 1/4 cup and adjust the glaze to taste.
- Use a mix of whole milk and heavy cream for a rich, custardy interior; swap to all milk for a lighter result.
