Croissant French Toast Casserole

My absolute favorite Christmas tradition is the French toast casserole my mom makes year after year. As I’ve mentioned before, cooking isn’t her favorite thing to do, but this casserole is only two ingredients which I believe is why it’s her favorite. You simply cover Texas toast in egg nog, then bake it for about an hour & voila! You have the easiest breakfast around. My mom likes to step it up a notch & add this delicious nutty topping that takes the casserole to a whole other level, but I thought I’d keep things simple for y’all. You may be wondering where the Texas toast is in this recipe but I thought I’d take my moms recipe & update it slightly by switching out the Texas toast for croissants. It’s Christmas after all so let’s make things fancy! This casserole is the perfect Christmas morning brunch because it all can be assembled the night before, then baked fresh Christmas morning!

Croissant French Toast Casserole

Yield: 10-12 servings


  • 8 large croissants, torn into medium sized pieces & dried out overnight*
  • 1 half gallon egg nog
  • powdered sugar (for serving)
  • syrup (for serving)



  1. Place dried croissants into a large baking dish.
  2. Slowly pour the egg nog over the croissants until they are half way covered.
  3. Using clean hands, press down on the croissants submerging them in the egg nog. If there are still croissant pieces that are dry, go ahead & slowly add more egg nog until the croissants are covered. I ended up using less than the whole container but it will depend on how dry your croissants are.
  4. Press down one more time to ensure everything is packed into the dish.
  5. Cover the casserole with plastic wrap & place a heavy item (similar in size to the casserole dish so everything is covered) on top of the casserole to compact it.
  6. Let the casserole sit in the fridge for 6 hours, up to overnight.
  7. When you’re ready to bake, preheat the oven to 375 degrees & bake the casserole for 1 hour, or until top is browned & center is cooked through. You can check the doneness of the casserole by inserting a small paring knife into the center, if the knife comes out clean, the casserole is finished! The middle of the casserole may still have some giggle to it, that’s okay it won’t fully harden because it’s a custard. 
  8. Serve casserole warm with powdered sugar & syrup. Enjoy!


*if you don’t have time or forget to leave the croissants out overnight they can be dried in a 350 degree oven for 10-15 minutes