For this casserole you will need croissants, milk, eggs, vanilla, cinnamon, brown sugar, salt, and butter.


French Toast Batter

In a large bowl, whisk eggs, milk, brown sugar, salt, vanilla, and cinnamon. Or, mix these ingredients together in a blender.


Prepare Croissants

Cut the croissants in half and arrange them in a 9x13 baking dish in a single layer. Cut the croissants into smaller pieces to fill in any gaps, if necessary.


Custard Mixture

Pour the custard mixture over the top of the croissants making sure to cover the top surface of all the croissants.


Cover & Refrigerate

Cover the casserole dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours to overnight.


Bake the French Toast

Remove from the refrigerator and allow to sit for 30 minutes. Bake uncovered at 350 degrees for 45-50 minutes until it is a deep golden brown.


Syrup Ingredients

To make the homemade caramel syrup you will need brown sugar, heavy whipping cream, and corn syrup.


Make the Syrup

Whisk the corn syrup, brown sugar, and heavy cream over medium-high heat until the sugar dissolves. Keep warm on the stove until ready to use.


Enjoy Breakfast!

Slice the croissant French Toast and serve with homemade caramel syrup, sliced strawberries, and whipped cream!