Eggnog Croissant French Toast Casserole

Why You’ll Love This Recipe

I always turn to this casserole when I want something I can prep the night before and just pop into the oven in the morning. It’s easy, uses simple ingredients, and the end result tastes like something from a holiday brunch menu. The croissants add a luxurious texture, and the brown sugar cinnamon topping adds the perfect touch of sweetness. Whether I’m serving a crowd or just looking for something special for my family, this casserole never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz mini croissants (about 6–8)

• 5 eggs

• 2 cups eggnog

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon vanilla bean paste

• 1/4 teaspoon almond extract

• 1 teaspoon molasses

Topping

• 4 tablespoons softened butter

• 4 tablespoons brown sugar

• 4 tablespoons all-purpose flour

• 1 teaspoon cinnamon

Optional

• Store-bought cream cheese icing (diluted with a little milk to use as a glaze)

• Maple syrup or powdered sugar for serving

Directions

1. I start by tearing the mini croissants into large bite-sized pieces and spreading them evenly in a greased 10.5″ x 7.5″ baking dish.

2. In a large bowl, I whisk together the eggs, eggnog, cinnamon, nutmeg, vanilla bean paste, almond extract, and molasses until fully combined.

3. I pour the eggnog mixture evenly over the croissants, gently pressing down to help them soak up the custard. Every piece should be wet.

4. In a small bowl, I mix the softened butter, brown sugar, flour, and cinnamon until it forms a smooth crumbly topping.

5. I sprinkle the topping evenly over the croissant mixture.

6. I cover the dish with foil and bake at 350°F for 40 minutes.

7. After 40 minutes, I remove the foil, increase the oven temperature to 400°F, and bake for another 8–10 minutes until the top is golden and slightly crispy.

8. I let the casserole cool for about 5 minutes before serving. Sometimes I add a drizzle of maple syrup or a dusting of powdered sugar—or even a little cream cheese glaze if I want to go all out.

Servings and timing

This recipe serves 6 to 8 people, making it perfect for a holiday breakfast or brunch.

• Prep time: 15 minutes

• Cook time: 50 minutes

• Cooling time: 5 minutes

• Total time: about 1 hour and 10 minutes

Variations

If I want to add some texture, I mix in chopped pecans or walnuts to the topping. For a fruity twist, I layer in dried cranberries or thinly sliced apples between the croissants. And if I don’t have mini croissants, I use regular croissants torn into pieces. I’ve also substituted vanilla extract for the vanilla bean paste in a pinch.

Storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I place individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through. I usually add a splash of milk before reheating to help keep it moist.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before, cover it with foil, and refrigerate it overnight. In the morning, I bake it as directed—no need to bring it to room temperature first.

Can I use regular croissants instead of mini?

Absolutely. I just tear 3–4 regular-sized croissants into chunks and use them the same way.

Do I need to use vanilla bean paste?

I love the depth of flavor it gives, but I’ve used regular vanilla extract and it still turns out delicious.

Can I freeze this casserole?

I don’t usually freeze it after baking, but I have frozen unbaked assembled casseroles wrapped tightly in foil. I thaw overnight in the fridge and bake as usual.

What can I serve with this?

I usually serve it with fresh fruit, bacon or sausage, and a hot cup of coffee or spiced tea. It’s also great with a side of whipped cream or vanilla yogurt.

Conclusion

Eggnog Croissant French Toast Casserole is one of those dishes that makes holiday mornings feel extra special. It’s rich, cozy, and full of seasonal flavor, with just the right balance of sweetness and spice. Whether I’m feeding guests or treating myself to a festive breakfast, this recipe always feels like a celebration.

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