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Put this together last night. Baked it this morning. Absolutely awesome! Followed the recipe exactly. Hubby loved it. It’s a keeper! and so easy! thanks!
Pamela
I want to tell you that I’m a domestic queen and I made this for breakfast in our new Filipino apartment kitchen, but let me paint a more accurate picture for you:
I’m eating cold leftover rice and beans and there’s a fan blowing directly on my face. And I just felt a driplet of sweat run down my back.
Holy hotness. Sometimes when I come out of our one air conditioned room, I look around for the heater because there absolutely has to be a heater on in here somewhere. A broken heater that is about to explode with red hot lava. But this Cebuano heat is all natural, kids. Alllll natural goodness.
Here’s the real story behind the Croissant French Toast.
Before we left for the Philippines, during our last week of packing, I was living in a completely empty kitchen. Technically it was more like dying a slow and painful and foodless death, but whatever. Our kitchen in Minnesota was completely cleared out with the exception of about 8 food items and a few paper plates. One of those food items was a bag of Chipotle chips, and oh, what I wouldn’t give for a burrito bol right now. Not relevant.
I made this Baked Croissant Cinnamon French Toast on our last Saturday morning at home (cue nostalgia). As I mentioned, I had virtually no food in the house, but by God’s grace I did have stale croissants. And eggs. And milk. And cinnamon.
Hello gorgeous.
The soft, buttery croissants baked up perfectly, and how do I even begin to describe the topping? Cinnamon sugary? Lightly crunchy? Life changing? Drizzle some syrup over the whole thing and… and…
I can’t even talk about it.
I am so excited for you to make this.
Baked Croissant Cinnamon French Toast
- Total Time: 40 minutes
- Yield: 4 1x
Description
This cinnamon croissant French toast is so easy to make! Pieces of croissant soaked in an egg batter and baked with a crunchy cinnamon sugar topping.
Ingredients
- 3 large croissants, a few days stale
- 3 eggs
- 3/4 cup milk
- 3 tablespoons Greek yogurt
- 1/4 cup sugar
- 1/2 tablespoon vanilla extract
- 3 tablespoons flour
- 1/4 cup brown sugar
- cinnamon to taste (I used almost a full teaspoon)
- pinch of salt
- 3 tablespoons cold butter, cut into small pieces
Instructions
- Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.
- Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).
- For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.
- When you’re ready to eat, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.
- Top with butter and drizzle with maple syrup.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Cuisine: American
Keywords: baked french toast, cinnamon french toast, croissant cinnamon french toast
Good news: I am going to attempt to do some Filipino home cooking this week, starting with Chicken Adobo. Yummy!
Bad news: When I bought the chicken at the grocery store, surprise! The guy at the meat counter bagged it up with his bare hands.
Good news: I asked for 2 bags to make it extra clean.
Er, um, what?
I found it!!! I love this recipe. I couldn’t find it for a while (I think you changed your website name)
I have made this many times and it is delicious. The pan I’m using now is deeper. Should I go to a lower temp?
We haven’t tested this out yet with a deeper pan, but we’d suggest starting with lower the temp and bumping up the baking time a bit. Hope this helps!
Made today and it was delicious. I had made croissants from scratch last weekend that were let’s say ok for my first try. Perfect way to not waste my hard work. I did however add cinnamon to egg mixture, I love cinnamon. Thanks lady:)
a suggestion… put the list of ingredients in order of use or at least divide your ingredients list into two different parts… the egg milk part and then the crumb mixture part
This recipe deserves an updated review. I have made this recipe for soooo many Easter brunches, potlucks and Christmas mornings that I’ve lost count. I change things up in my recipe rotation quite a lot but always come back to this recipe. Adults love it and kiddos REALLY love it. Someone always asks for the recipe and it is easy, easy! Make extra crumb topping too 🙂
So glad to hear this has been a part of your holiday traditions! Thanks so much for the sweet comment!
can you freeze this ? looks amazingly tasty. thank you.
Yes, this should freeze well!
can i make this up ahead and freeze?
We haven’t tried to make ahead and freeze this recipe, but we think it’d work out just fine!
This is so yummy! I add 1/2 tsp of vanilla and 1/2 tsp of cinnamon to the egg mixture. I use 3 packets of Splenda natural instead of the 1/4c sugar. Splenda brown sugar works great in the topping. There are only 2 of us, so we have left overs which heat up very well either in the microwave or a frying pan. Bacon is the perfect accompaniment! Thank you for such a luscious recipe!
Bacon would be great with this! Glad you enjoyed this, Kathi!
Absolutely amazing. That crunchy streusel topping is ridiculous—it put baked french toast completely over the top! I used an 8″ x 8″ casserole and sprinkled frozen blueberries in and around the croissant pieces before adding the egg mixture. Baking time was 35-40 minutes. Heavenly with just a splash of maple syrup!
I made this a couple days ago. It was so delicious!!!!! Will definitely make again!
So glad you enjoyed this, Christine!
This recipe is delicious!! It is better than my usual recipe that is more work and more ingredients. Thank you so much for sharing!!
So glad to hear you enjoyed this, Chastity!
I made this tonight and we really liked it. I did add a handful of blueberries to the bread part. I think I would cut back a little on the brown sugar next time as it was a bit too sweet for me. I used a square baking pan and baked in the toaster oven for 40 minutes. Delicious!
YUM! You’re making our mouths water, Kathy!
VERY good! I doubled everything using some mini croissants and two large croissants. We had guests for breakfast dinner. Everyone loved it.
So happy to hear this, Angie!
Can this be made without yogurt?
Hi there, Ashley! We haven’t tried this without the yogurt yet, so we’re not sure how it’ll turn out. If you end up giving it a go though, let us know. 🙂
I had some croissants forgotten in the back of my fridge cause its too hot to keep them outside or else they’ll get moldy… this looks like a really simple recipe and i can’t wait to try it!! thank you <3 i'll be sure to tag you when i post pictures!
Yay! We’re looking forward to seeing your pic of this, Fatima!
This was amazing! My son said this was one of the best things I’ve ever made! Thanks for the mom win!
I am not a big french toast fan but we recently went to a little restaurant in Bend, OR and my son ordered croissant french toast. It was so good that, when my husband brought home croissants, I knew that’s what I was going to make. I had to tweak the recipe a bit due to ingredients on hand and time. I substituted the yogurt for sour cream and didn’t let it sit. Instead, I put the egg mixture in a bowl and submerged the croissant pieces for a few minutes until they were good and coated. I baked for 45 minutes and I dare say, it was better than the french toast from the restaurant! The texture was perfect, crunchy on the top and creamy goodness in the middle. Thanks so much for the recipe, it was quick and easy and so good!
This sounds awesome but what can I replace the Greek yogurt with ? I want to make this but have no yogurt in the house?
Made it! We have a small hotel so plenty of croissant left overs to work with! Leaving the mix to sit overnight is definitely recommendable! I also added 1 diced apple right before topping off with the crumble and baking it. It´s a great addition!
Congrats Lindsay! A wonderful recipe!
Greetings from Spain!
How many servings ? Calories ?
Put this together last night. Baked it this morning. Absolutely awesome! Followed the recipe exactly. Hubby loved it. It’s a keeper! and so easy! thanks!
Is this something you can make ahead of time? We have birthday celebrations once a month at work, and someone suggested I make a french toast “casserole”. I’d love to, but don’t want to depend on the toaster oven to cook it that morning. Can I bake it the night before, or even that morning and reheat?