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Pioneer Woman Croissant French Toast Casserole

Pioneer Woman Croissant French Toast Casserole - recipe card
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This decadent overnight casserole combines buttery, flaky croissants with a rich, custard-like egg mixture for a breakfast that feels like dessert. Each bite is soft and tender on the inside with a beautifully golden, slightly crisp top, infused with warm vanilla and cinnamon. Perfect for holiday mornings or a special weekend brunch, it bakes into a pillowy, caramelized masterpiece.

Ingredients

Scale
  • 6 large croissants, stale or day-old, cut into 2-inch chunks
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • For the topping: 2 tablespoons unsalted butter, melted, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon

Instructions

  1. Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Arrange the croissant chunks in the dish in an even layer; they should fill it generously but not be packed too tightly.
  2. In a large bowl, whisk together the eggs, whole milk, heavy cream, 1/3 cup granulated sugar, brown sugar, vanilla extract, 1 teaspoon cinnamon, and kosher salt until the sugars are fully dissolved and the mixture is smooth. This custard base is the heart of the casserole’s rich texture.
  3. Pour the custard evenly over the croissant pieces, pressing down gently with a spatula to ensure every piece is saturated. Let the casserole sit at room temperature for 15 minutes, occasionally pressing the croissants to absorb the liquid.
  4. For the topping, stir together the melted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon in a small bowl. Drizzle or brush this mixture over the top of the casserole for a crunchy, caramelized crust.
  5. Preheat the oven to 350°F (177°C). Cover the dish with foil and bake for 25 minutes. The foil traps steam, allowing the interior to cook through without the top burning.
  6. Remove the foil and continue baking for 18–22 minutes more, until the top is deep golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs. The casserole should be puffed and the edges bubbling.
  7. Let the casserole rest on a wire rack for 5–10 minutes before serving. This allows the custard to set fully, making slices clean and preventing sogginess.
  8. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup. For extra richness, add a dollop of whipped cream or fresh berries.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in a 350°F (177°C) oven for 8–10 minutes or microwave on medium power for 45–60 seconds. This casserole can be assembled the night before: cover and refrigerate after pouring the custard, then let sit at room temperature for 20 minutes before baking the next morning. For best texture, stale croissants work best as they absorb custard without turning mushy.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-croissant-french-toast-casserole/