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Decadent Overnight Croissant Breakfast Casserole

A rich make-ahead breakfast casserole made with buttery croissants soaked overnight in a creamy vanilla-cinnamon egg custard. Bake it the next morning for crisp golden edges and a soft, custardy center. Great for weekend brunch, holidays, and family breakfasts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 9 hours 15 minutes
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large croissants, preferably 1–2 days old
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons butter, softened
  • 2 tablespoons granulated or brown sugar, for topping
  • ¼ teaspoon ground cinnamon for topping, optional

Equipment

  • 9 × 13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife or kitchen scissors
  • Large spoon
  • Plastic wrap or fitted lid
  • Aluminum foil, if needed

Method
 

  1. Cut or tear the croissants into pieces about 2 inches wide. If they are very fresh, leave the pieces uncovered for 30–60 minutes.
  2. Coat a 9 × 13-inch baking dish with the softened butter.
  3. Spread the croissant pieces loosely across the baking dish without packing them down.
  4. Whisk the eggs, whole milk, and heavy cream until smooth and evenly combined.
  5. Whisk in the ½ cup sugar, vanilla, 1 teaspoon cinnamon, and salt.
  6. Slowly distribute the custard across the entire baking dish, including the corners.
  7. Gently press very dry croissant pieces into the custard for 5–10 seconds without crushing them.
  8. Cover tightly and refrigerate for 8–12 hours.
  9. Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350°F (175°C).
  10. Sprinkle 2 tablespoons sugar over the surface. Mix it with the optional ¼ teaspoon cinnamon first if desired.
  11. Bake uncovered for 40–50 minutes, until the top is golden and the center is set without runny egg custard. Cover loosely with foil if the top browns too quickly.
  12. Allow the casserole to rest for 10–15 minutes, then cut into 8–10 portions and serve warm.

Notes

  • Use slightly stale croissants: They absorb the custard better while keeping more of their flaky structure.
  • Do not crush the bread: Loose croissant pieces help create a lighter casserole with crisp edges.
  • Give it enough soaking time: Refrigerate for at least 8 hours for even custard absorption.
  • Watch the top: If it becomes dark before the center is cooked, loosely cover the dish with foil.
  • Check the center: A knife inserted near the middle should come out without runny egg mixture.
  • Serving ideas: Top with fresh berries, powdered sugar, maple syrup, or sliced fruit.