Easy Almond Croissant Breakfast Bake (with Costco Croissants!)

With my easy Almond Croissant Breakfast Bake, you’ll get all the flavors of Almond Croissants with barely any effort. Simply soak leftover butter croissants in a creamy custard, toss in pieces of almond paste and sliced almonds, then bake the whole thing until golden. You’ll end up with a french toast bake that is soft and custardy in the center while the top stays crispy and flaky 👌.

This is the kind of breakfast casserole that feels impressive enough for brunch gatherings or holidays, yet simple enough to throw together the night before or even the morning of. No laminating dough, no shaping individual pastries, just a dusting of powdered sugar and a drizzle of syrup for an easy bake that tastes just like a warm almond croissant fresh from the bakery.

Notes on key ingredients

Feel free to skip straight to the recipe card at the bottom of this post. I just want to talk real quick about some of the ingredients and substitutions you can make for this recipe.

1. Croissants: while traditional French toast bakes are typically made with challah or brioche, this croissant French toast bake are made with store-bought or homemade croissants! My trusty favorites are Costco croissants. For the price point, they can’t be beat. And while I don’t have any problem munching on them as is, this breakfast bake will give them a major upgrade.
2. Eggs: I called for extra large eggs in this recipe but you can certainly use large eggs. The equivalent to 4 extra large eggs will be 4 large eggs plus 2 large egg yolks or 4 large eggs plus 1 large egg white. Or you can beat together 5 large eggs and measure 230 grams of egg for exact measurement.
3. Almond paste: both homemade almond paste and store-bought almond paste will work just fine. You will end up with leftover that you can freeze to use later or for another recipe (like these almond scones or almond rugelach).

Make it with me

Or skip to the recipe card.

1. Let the croissants go stale

Let the croissants go stale overnight on the counter without covering them, then cut them up into 1” cubes in the morning when you are ready to bake.

2. Make the custard

Beat together all the liquid ingredients to make the custard.

3. Soak the croissants in the custard

The croissant pieces soak up the custard really quickly, so there is no need to soak them overnight. Just be sure to turn the pieces to allow all the croissant pieces to soak evenly. Use a light hand and a silicone spatula to avoid crushing the bread too much.

4. Bake your French toast casserole

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.

5. Serve with powdered sugar

This delicious almond croissant French toast casserole will make breakfast a breeze. It is perfect for holiday brunches with your family or for any weekend that you feel like treating yourself. Best of all, leftover can be packed away in containers for breakfast meal prep for the following week. Enjoy!

5 from 1 vote

Croissant French Toast Bake Recipe

By Trang Doan

This easy Almond Croissant Breakfast Bake transforms leftover croissants into a rich, custardy french toast casserole with almond paste and sliced almonds for that bakery-style almond croissant flavor.

Servings: 6 people

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

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Ingredients 

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• ▢ 6 (500 g) large croissants
• ▢ 3 oz (85 g) almond paste, store-bought or homemade
• ▢ 1 ½ cup (360 g) half and half
• ▢ 4 (230 g) extra large eggs
• ▢ 3 tablespoon (34 g) granulated sugar
• ▢ 1 teaspoon (5 g) pure almond extract
• ▢ ¼ teaspoon kosher salt
• ▢ 2 tablespoon sliced almond, more if desired

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Instructions 

• Leave the croissants out on the counter to stale overnight. Cut into about 1” pieces.
  6 large croissants
• Chop almond paste into small pieces, about ¼”, and set aside.
  3 oz almond paste
• Add sugar, half and half, eggs, salt, almond extract to a large bowl and whisk together until smooth.
  1 ½ cup half and half, 4 extra large eggs, 3 tablespoon granulated sugar, 1 teaspoon pure almond extract, ¼ teaspoon kosher salt
• 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.
  2 tablespoon sliced almond

Notes

• Egg substitution tips: 4 extra large eggs = 4 large eggs + 2 large egg yolks = 4 large eggs + 1 large egg whites
• Storage: refrigerate leftover breakfast bake for up to a week.

Nutrition

Serving: 204g, Calories: 573kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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