Croissant French Toast Bake with Raspberry Jam

This Croissant French Toast Bake with Raspberry Jam is inspired by an incredible almond croissant I had in Paris.

piece of french toast bake on a fork on a plate

With buttery croissants; almonds for crunch and the raspberry jam, it’s a sweet delight at every bite.

This easy breakfast recipe is perfect for a crowd. Whether you’re hosting brunch or have guests staying over, it’s easy to make ahead of time.

This croissant french toast bake is one of my go-to recipes on the weekend. Just like my Blueberry French Toast Bake and this breakfast casserole recipe, it’s easy to prep and the flavors hit the spot every single time.

Why you’ll love this baked croissant french toast

Easy: This is the perfect french toast recipe to serve a crowd for any special occasion.
Delicious: A combination of buttery croissants baked with raspberry jam is hard to resist.
Make-ahead: This is the perfect breakfast to make ahead of time. Prep at night and then bake the next morning.

Ingredients needed

Croissants: make sure to buy large croissants for this overnight breakfast casserole

Almonds: almonds add a nice crunch and texture to this croissant french toast

Eggs: eggs are a must to help bind this french toast bake together

Milk: milk is a key part of the egg mixture; I like to use whole milk but you can use 2%

Raspberry Jam: raspberry jam is key to adding sweetness; if you prefer a less-sweet breakfast, use a low sugar jam

Seasonings: adding flavour to the egg mixture you’ll need maple syrup, ground cinnamon, orange zest, vanilla extract

Toppings: top with butter, maple syrup, icing sugar and/or fresh raspberries

table set with french toast bake, coffee and flowers

How to make a croissant french toast bake

Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
Pour the egg mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours).
If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
Remove the layer of aluminum foil before baking! Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil. The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
Let stand at room temperature for 10 minutes before serving. When you’re ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.

Tips & Tricks

Serve with fresh fruit like fresh strawberries, raspberries and/or blueberries.
If the croissants are not day-old, you can toast them first before following the rest of the steps. Toast at 350F on a baking sheet for about 5-8 minutes until just starting to crisp.

Variations

Blueberry croissant french toast bake: Substitute the raspberry jam for blueberry jam and swap the orange zest for lemon zest for a different take on this french toast casserole.
Cream cheese: Add 4-6 ounces of brick cream cheese, cut into cubes, in the first layer with the jam for an even more luxurious french toast.

Common questions

Will stale croissants work for this french toast bake?

Yes! Stale croissants do work for this recipe, just make sure to not skip step 6 where the dish stands for 30-45 minutes before baking.

Does regular bread work in this recipe?

I do not recommend using regular bread as this recipe has only been tested with croissants. However, you can try my blueberry french toast bake which uses a thick bread.

close up of piece of french toast bake on a fork

How to store and reheat

Leftovers of the croissant french toast bake can be covered and stored in the refrigerator for up to 4 days in the pan it was baked. Alternatively, you can store pieces of the french toast bake in an airtight container in the fridge. Pieces can be reheated in the microwave or in the oven, covered with foil in a baking dish at 325F until warmed through.

More make-ahead breakfast recipes from the blog

Croissant French Toast Bake with Raspberry Jam

No ratings yet

Course: Breakfast, brunch

Cuisine: american-inspired

Keyword: casserole, croissant, french toast

Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: -12 pieces

Author: Jess

This Croissant French Toast Bake with almonds and raspberry jam is a wonderfully decadent breakfast or brunch. Easy to make-ahead too!

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Ingredients

softened butter for the baking dish
8 day-old large croissants, cut or torn into cubes
1/2 cup sliced almonds, divided
6 eggs
2 cups whole milk
1/4 cup maple syrup
1 small navel orange, zested
1/2 tsp ground cinnamon
1 tbsp vanilla extract
1/4 tsp salt
1 cup raspberry jam (low sugar if desired)

For serving

maple syrup
butter
icing sugar
fresh raspberries

Instructions

Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
Pour the milk mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours).
If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
Remove the layer of aluminum foil before baking!
Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.
The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
Let stand at room temperature for 10 minutes before serving. When you're ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.