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Baked Croissant French Toast

Baked Croissant French Toast


  • 8 x large eggs beaten
  • 1 cup of milk
  • 1 cup thickened cream
  • 1 Tbsp white granulated sugar
  • 1 Tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 10-12 medium-sized croissants
  • 1/3 cup maple syrup
  • 1/4 cup butter thinly sliced
  • 1 punnet Blueberries



1. Lightly grease your cast-iron pot.

2. In a large mixing bowl whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt.

3. Cut all croissants in half length ways, similar to how you would when preparing a sandwich croissant. Place half the cut croissants evenly at the bottom of the pot.

4. Pour half the egg mixture over the croissants in the cast-iron pot and drizzle some maple syrup all over.

5. Place the other half of the croissants on top of the croissant mixture and pour remaining egg mixture over the top. Cover the pot and place in the fridge overnight or for at least 30 mins.

6. When you are ready to bake the mixture, remove the pot from the fridge and let it sit at room temperature for 30 mins.

7. Preheat oven to 175 degrees celsius. 

8. Top the croissants with thinly sliced butter and place in the oven for 45-50 mins or until the bake is golden on the top. 

9. Serve the baked croissant french toast with some maple syrup drizzled on top, blueberries, and ice cream if you would like. Enjoy!

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