Eggnog Croissant French Toast Bake

Serve this Eggnog Croissant French Toast Bake this holiday season! Slightly stale croissants soak up a spiced eggnog custard and is baked with a coarse sugar sprinkled over top. Serve with a quick cranberry relish and pure maple syrup!  This recipe will serve 8.

Wondering what to make for breakfast on Christmas Morning? I’ve got you.

What could possibly be more festive than flaky croissants soaked in an eggnog custard topped with a coarse, crackly sugar topping? The answer is nothing. I adore breakfast casseroles! If I’m not making this savory tater tot casserole, then I’m making a sweet baked French toast. Breakfast casseroles are easy to whip up and always taste amazing. Plus they are great for serving a small crowd.

In this recipe, slightly stale croissants are halved and soaked in a super simple eggnog custard, sprinkled with coarse sugar and baked until perfection. I like to serve this with both maple syrup and a quick cranberry relish. The flavor and tartness of the cranberries really mesh well with the spices in the eggnog French toast.

Plus it really amp up the christmasy vibes.

To Make This Eggnog Croissant French Toast You Will Need:

• butter – Used for greasing your casserole dish.
• small all-butter croissants – Set these out the night before to stale.
• eggs – Adds richness and flavor to the custard.
• eggnog – Use homemade or good quality store-bought eggnog (like Guernsey’s).
• granulated sugar (white) – Lends sweetness and flavor.
• vanilla bean paste – Adds distinct flavor and enhances the other flavors in the dish. Can substitute with pure vanilla extract.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• clove (ground) – A pungent warm spice with a distinct and intense flavor and aroma.
• fine salt – Helps to enhance flavors and balance the sweetness.
• coarse sugar – Creates a crisp sugary crust and visual texture. (linked in recipe printable)

for the cranberry relish:

• fresh cranberries
• orange juice
• maple syrup

for serving:

• powdered sugar
• real maple syrup

Grease a 9×13 oven safe baking dish with 1 tablespoon butter.

Build The Croissant French Toast Bake:

Cut 20 small all-butter croissants in half horizontally (roughly 20 ounces). Arrange the bottom half of the croissants in your greased baking dish, overlapping a bit to make them fit.

In a mixing bowl or large liquid measuring cup with a spout, add 5 large eggs, 2 cups good quality eggnog, 1/2 cup granulated white sugar, 1 tablespoon vanilla bean paste (or swap with pure vanilla extract), 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground clove and a pinch of fine salt.

Whisk well to incorporate.

Pour half of the eggnog custard over top of the croissant bottoms.

Next, arrange the top halves over top.

Pour the remaining custard evenly over top.

Sprinkle with 2 to 3 tablespoons of coarse sugar (linked in the recipe printable). Cover tightly with aluminum foil and let sit on your counter for 1 hour. Because the croissants are slightly stale, this gives them time to soak up some of the eggnog custard.

With 20 minutes left, preheat your oven to 350°F (or 180°C).

Bake the croissant French toast covered for 30 minutes. Then remove the foil and continue to bake for another 10 to 12 minutes. Watch carefully to avoid the top from getting overly browned. If browning too quickly cover the browned spots with pieces of foil.

Once baked, allow the French toast casserole to cool slightly before serving.

Make The Cranberry Relish:

While the French toast is baking, make the cranberry relish. In a saucepan, add 2 cups cranberries (I cut some in half – but this is optional), 1/2 cup orange juice and 1/4 cup maple syrup.

Bring to a simmer over medium-low heat until the fruit softens and liquid thickens. About 12 minutes or so.

How to Serve The Eggnog Croissant French Toast Bake:

Serve topped with a dusting of powdered sugar, a spoonful of cranberry relish and then drizzle with pure maple syrup.

What To Serve with Eggnog Croissant French Toast Bake:

• pork, chicken or turkey bacon
• veggie, regular or maple sausage links, pork or turkey sausage patties
• fresh fruit and/or berries
• orange juice, coffee or tea
• for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.

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Enjoy! And if you give this Eggnog Croissant French Toast Bake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!