If you love Almond Croissants, you will love this easy Almond Croissant French Toast Bake. Left over butter croissants soaked in a creamy custard and baked until set. This easy French toast casserole will make your life a whole lot easier during a busy week, and delicious to serve for weekend brunch.
Breakfast has always been my favorite meal of the day. And what I love most about it is that we can eat things that taste like dessert without being judged. Not that it matters to me, judge all you want, I’ll still have pies and cakes for breakfast as I please! This Almond Croissant French Toast Bake though is legitimate breakfast food that’s super easy to make and perfect for brunch.
How to Make Almond Croissant French Toast Bake
This French Toast bake or casserole can be made with store-bought or homemade croissants. Let the croissants go stale overnight on the counter without covering it, then cut it up into 1” cubes in the morning when you are ready to bake. Typically French toast is made with denser bread like challah or brioche. But I find that the croissants hold up pretty well in this French toast bake. I used a little less liquid than I did when making this coconut French toast casserole.
The recipe calls for extra large eggs, but you can substitute whatever size egg you have on hand. The best way to do this is beat a few together and measure out the exact weight of egg given in the recipe. If you don’t have a Kitchen Scale, you should get one, it’s a cheap and handy investment, but you can always wing it by using a 1 to 1 substitution of large size eggs.
The croissant pieces soak up the custard really quickly, turn the pieces to make sure everything is soaked evenly. Use a light hand and a silicone spatula to avoid crushing the bread. Transfer it to a baking dish, sprinkle chopped almond paste on top or layer it in with the bread as you’re adding it into the casserole for a more even distribution. Add sliced almond on top and bake until set.
This delicious Almond Croissant French Toast Casserole will make breakfast a breeze. It is perfect for Easter brunch with your family or for just any regular weekend that you feel like treating yourself to a sweet relaxing morning at home. Left over can be packed away in containers for breakfast meal prep for the week. Enjoy!
Love Almond? Try These for Breakfast
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 6 large croissants (500 g, 1 lb)
- 1 1/2 cup half and half (353 g)
- 4 extra large eggs (230 g)
- 3 tablespoon granulated sugar (34 g)
- 1 teaspoon pure almond extract (5 g)
- 1/4 teaspoon kosher salt (1 g)
- 3 oz almond paste (85 g, store-bought or homemade)
- 2 tablespoon sliced almond (more if desired)
- Leave croissants out on the counter to stale overnight. Cut into about 1” pieces.
- Chop almond paste into small pieces, about 1/4”, and set aside.
- Add sugar, half and half, eggs, salt, almond extract to a large bowl and whisk together until smooth.
- Add croissant cubes to the custard mixture and allow it to soak the mixture up completely, about 5 - 10 minutes, turning with a spatula to coat evenly a few times.
- Preheat oven to 350°F. Sprinkle chopped almond paste and sliced almond over the top of the casserole and bake for 40 minutes.
- Extra large eggs can be substituted with large eggs, 1 to 1 ratio. For more precise measurement, beat different size eggs together and measure out the exact weight of egg given in the recipe.
- Left over almond paste can be kept frozen and use for another recipe at a later time.
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This is a brilliant Easter brunch. I’ve never tried making french toast with croissants and never tried making a french toast casserole. I love the idea of combining them.
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It’s so good, I think you’ll love it 🙂