overnight croissant baked french toast with strawberries and blueberries in a stub casserole dish

Baked French Toast with Croissants and Berries

Croissant Baked French Toast with berries is an elegant breakfast or brunch dish that's perfect for a holiday. Prep the night before for easy entertaining!
Course Breakfast, Brunch
Cuisine American
Prep Time 2 hours 10 minutes
Cook Time 50 minutes
Total Time 3 hours
Servings 8 people
Calories 513kcal
Author Amanda Biddle


French Toast

  • 8 large croissants , cut in half lengthwise
  • 2 cups half and half or whole milk
  • 1 teaspoon pure vanilla extract
  • 6 large eggs
  • 1/2 cup light brown sugar , lightly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 cup strawberries , cut into 3/4- to 1-inch pieces
  • 1 cup blueberries
  • powdered sugar , for dusting baked casserole
  • lightly-sweetened whipped cream , for serving (optional)

Rum Maple Syrup

  • 1 cup pure maple syrup
  • 1 tablespoon dark rum, optional


Make the French Toast

  • Butter a 4-quart casserole dish. Set aside. 
  • In a large bowl, whisk together half and half (or milk), vanilla, eggs, brown sugar, cinnamon, nutmeg, and salt. Dip croissant halves into mixture until fully coated. 
  • Arrange croissants into prepared casserole, overlapping. Pour the remaining milk and egg mixture over the casserole, gently pressing to absorb.
  • Tuck about 3/4 cup (total) of strawberries and blueberries between the croissant layers. Sprinkle the remaining berries over the top of the casserole. Cover the dish with plastic wrap (or the lid, if using a lidded baker), and refrigerate for at least 2 and up to 8 hours. 
  • Preheat oven to 350 degrees F. Remove casserole from the refrigerator 30 minutes before baking and let stand at room temperature. If you used plastic wrap, uncover, and discard wrap.
  • Bake 30 minutes, covered with foil or the baking pan lid. Remove cover and bake an additional 15-20 minutes, until puffed and golden. Let stand at room temperature for 10 minutes. Dust with powdered sugar, cut into wedges, and serve with whipped cream and/or maple syrup.

Make the Rum Maple Syrup

  • Warm maple syrup. Stir in rum and drizzle over baked french toast wedges. 


Calories: 513kcal | Carbohydrates: 74g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 432mg | Potassium: 370mg | Fiber: 2g | Sugar: 50g | Vitamin A: 760IU | Vitamin C: 12.5mg | Calcium: 186mg | Iron: 2.1mg