Croissant French Toast

Wake up your morning with this Croissant French Toast recipe. In just 60 minutes, you can have a warm breakfast of battered, baked, buttery croissants ready to drizzle with syrup and devour.



  • 1/4 cup unsalted butter, melted 
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup half and half 
  • 1/2 cup light brown sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • Juice from an orange and 1 teaspoon of zest 
  • 1 1/2 teaspoon ground cinnamon plus more for the top of the casserole
  • 1/2 teaspoon kosher salt
  • 10 mini-sized croissants
  • 6 large croissants, cut in half
  • 8 oz cream cheese, cubed
  • 1/3 jar of Bonne Maman Wild Blueberry Preserves 
  • Cooking Spray or butter (grease dish)


  1. Preheat oven to 350F
  2. Prepare your baking dish. Grease a 9x13 baking dish with cooking spray or butter.
  3. Melt the 1/4 cup of butter in a large heat-safe dish for about 1 minute in the microwave, and set aside to cool.
  4. Whisk together 6 eggs, 1 cup of whole milk, 1/2 cup of half and half, 1/2 cup brown sugar, 1/3 cup maple syrup, 1/2 teaspoon vanilla extract, juice of 1 orange, 1 teaspoon of orange zest, 1/4 cup melted butter, 1 1/2 teaspoon ground cinnamon; and 1/2 teaspoon kosher salt. Set aside
  5. Arrange half of the large cut and small croissants in the baking dish. Pour half of the custard mixture over the top. Then dollop half of the blueberry preserves and half of the cream cheese cubes on the croissants. Top with the remaining large and small croissants and then the remaining cream cheese and blueberry Preserve. Pour the custard mixture over the top of the casserole. Push down the top of the casserole with the backside of a large spoon, making sure to get the custard mixture evenly distributed within the dish. Sprinkle the top of the casserole with ground cinnamon, if desired.
  6. Bake in the oven at 350F for 40-45 minutes until golden brown.

Serve warm, and top with 1/2 cup fresh blueberries, Whip topping, powdered sugar, and maple syrup.  Enjoy!


If you like your casserole really golden brown: Bake in the oven for 15 minutes at 375F uncovered. Lower the temperature to 350F, cover the casserole with aluminum foil, and continue to bake for an additional 20-25 minutes or until golden brown and crispy. 

Day-old croissants work best for this recipe. I bought mine from the Walmart bakery.

Cover and store in the refrigerator for up to 3 days, do not freeze.