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Delicious Overnight Croissant Breakfast Bake with croissants, eggs, and cheese.

Overnight Croissant Breakfast Bake

A rich and cozy breakfast bake made with torn croissants soaked in custard, perfect for brunch events with minimal morning fuss.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 to 8 pieces croissants, torn into big bite sized pieces Stale croissants work best for soaking.
  • 8 large eggs
  • 2 cups milk (whole milk is richest, but any works)
  • 1 cup half and half (or use more milk if needed)
  • 2 to 3 tablespoons maple syrup (or sugar, honey, etc.)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 cup berries or chopped fruit (optional for fruity version)
  • 1 cup cooked breakfast sausage or bacon (optional for savory version)
  • as needed Butter for greasing the dish

Method
 

Preparation
  1. Grease a 9 by 13 baking dish.
  2. Add the torn croissants and scatter in any mix-ins you are using.
  3. In a bowl, whisk eggs, milk, half and half, maple syrup, vanilla, cinnamon, and salt.
  4. Pour the egg mixture over the croissants and gently press the bread down to soak.
  5. Cover and refrigerate overnight.
Baking
  1. In the morning, preheat the oven to 350°F (175°C).
  2. Bake the mixture until puffed and golden, about 35 to 45 minutes.
  3. Let it sit for 10 minutes before slicing.

Notes

Cover tightly in the fridge for best results. If using fresh croissants, let them sit for an hour before assembly. For a crispier top, uncover for the last 10 minutes of baking. You can freeze leftovers after baking and reheat in the oven or air fryer.