Looking for an easy way to use up stale croissants? This croissant bread pudding (also known as a baked French toast casserole) turns day-old pastries into a decadent yet effortless brunch dish.

Buttery croissants soak in a rich maple-cinnamon custard, then bake until golden and crispy on top with a soft, custardy center. It’s ready in about 30 minutes and can be prepped the night before – perfect for weekend mornings or stress-free entertaining.

Golden croissant bread pudding in a clear glass dish being served.

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There is always a moment (although not frequently) when there are a couple of croissants that hang around just a little too long. Not fresh enough to feel exciting, but definitely too good to waste. That’s usually when this croissant French toast casserole recipe happens.

Sometimes I’ll make my Hazelnut Croissants – the easy kind, where good store-bought croissants get filled and baked. And every now and then, a couple don’t get used. That’s when this happens.

Instead of letting them sit there getting drier by the hour, I tear them up, whisk together a quick maple-cinnamon custard, and slide everything into the oven. It’s barely five minutes of work, and suddenly those “leftovers” turn into something that feels completely intentional.

Author blurb, nice to meet you with image and text.

It has the cozy comfort of my Pumpkin Spice Bread Pudding, but it’s simpler and lighter. Less holiday dessert, more everyday breakfast. Just warm, soft, slightly crisp at the edges, and perfect with coffee.

This is the kind of breakfast I make when I want something that feels delicious and cozy… without actually trying that hard.

What Is Croissant Bread Pudding?

Think of classic bread pudding, but made with flaky, buttery croissants instead of regular bread. The built-in layers of the croissants create perfect pockets that soak up the custard without turning soggy. The result is a lighter, more elegant version that feels special but couldn’t be easier.

Great for anyone searching: what to do with stale croissants, leftover croissant recipes, or easy French toast bake.

This recipe is your answer.

Other Cozy Recipes to Enjoy

Almond Croissant Cookies

Pumpkin Spice Bread Pudding

London Fog Chia Pudding

Why This is the Best French Toast Casserole Recipe

Uses leftover/stale croissants (zero waste!)
Make-ahead overnight option
Crispy caramelized edges + soft custard interior
Ready in 30 minutes with minimal hands-on time
Naturally sweetened with maple syrup

Ingredients for French Toast Casserole

You’ll need just a handful of pantry staples:

3–4 day-old croissants (about 180–240g)
Eggs, milk & heavy cream (for the silky custard)
Pure maple syrup
Ground cinnamon

Full measurements and instructions are in the recipe card below.

Two lemon curd cookies stacked with one missing a bite showing the gooey lemon curd and soft butter cookie texture.

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How to Make French Toast Casserole in the Oven

Golden French toast casserole being served out of a glass dish with a large silver spoon.

This simple French toast recipe comes together in just a few straightforward steps:

Preheat your oven to 350°F (175°C) and lightly grease a small baking dish.

2. Tear the stale croissants into large bite-sized pieces and place them evenly in the dish.

Close-up of custard soaked croissant pieces.

3. Whisk together the milk, heavy cream, eggs, maple syrup, and cinnamon until smooth.

4. Pour the custard over the croissants, gently pressing down so every piece absorbs the liquid. Let it soak for 5–10 minutes.

5. Bake for 15–20 minutes, until the center is just set and the tops are lightly golden.

6. Cool slightly before serving – the texture settles as it rests.

Pro Tip: Don’t overbake! The center should feel softly set, not dry

Croissant bread pudding freshly baked in a clear glass baking dish.

Make-Ahead & Overnight Instructions

This is the ultimate overnight French toast casserole. Assemble everything the night before, cover, and refrigerate. The croissants will soak up even more flavor. In the morning, let it sit on the counter while the oven preheats, then bake as directed. Perfect for holidays and lazy weekends.

Recipe Variations & Substitutions

Berry Version — Add fresh blueberries or raspberries between layers.

Nutty Crunch — Sprinkle chopped pecans or sliced almonds on top before baking.

Apple Cinnamon — Layer thin apple slices for a fall twist.

Sourdough Swap — Replace croissants with stale sourdough cubes for the ultimate sourdough bread pudding (just make sure to soak longer).

Easy Croissant Bread Pudding (Maple Cinnamon French Toast Casserole)

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An easy croissant bread pudding made with maple syrup and cinnamon – perfect for using up day-old croissants. Soft in the center and lightly golden on top.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: Servings

Course: Breakfast

Equipment

Mixing Bowl
Whisk
casserole dish

Ingredients

3 –4 day-old croissants about 180–240 g total
½ cup milk 120 ml
½ cup heavy cream 120 ml
2 large eggs about 100 g total
½ cup pure maple syrup 120 ml
1 tsp ground cinnamon about 2.5 g

Method

Preheat oven to 350°F (175°C). Lightly grease a small baking dish.
In a bowl, whisk together milk, cream, eggs, maple syrup, and cinnamon until smooth.
Tear croissants into large pieces and place evenly in the baking dish.
Pour the custard mixture over the croissants, pressing gently so they absorb the liquid.
Let sit 5–10 minutes (optional but helpful).
Bake for 15–20 minutes, until the center is set and the top is lightly golden.
Cool slightly before serving.

Notes

Stale croissants work best – they absorb custard without becoming soggy.
Do not overbake; the center should be just set.
For extra texture, sprinkle sliced almonds or fresh berries on top before baking.

Storage

Store covered in the refrigerator for up to 3 days.
Reheat in a 325°F- 350°F oven for 8–10 minutes for best texture.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

Did you make this recipe?

I'd love to know how it turned out!

Croissant bread pudding pinterest in with the recipe title at the top and image underneath.

Serving Ideas

This easy croissant breakfast pudding is beautifully served:

With fresh berries
With Greek yogurt
With whipped cream
With extra maple syrup
With a dusting of powdered sugar

Chef’s Tips for a Perfect French Toast Bake

Use stale croissants – fresh ones get soggy.
Don’t skip pressing the croissants into the custard.
Bake until just set. Overbaking makes it dry.
Let it rest 5 minutes before cutting.

Storage & Make-Ahead

Fridge: Store covered for up to 3 days.
Reheat: Warm in a 325–350°F oven or air fryer for best crispy texture (avoid microwave if possible).
Freezer: Freeze up to 1 month; thaw overnight and reheat in the oven.

Frequently Asked Questions

You can, but stale croissants absorb custard better and give better texture.

Yes. Use all milk. It will be slightly lighter but still good.

It likely needed more baking time or your croissants were too fresh.

You can freeze it for up to 1 month. Reheat in the oven for best texture.

The center should feel set and no longer liquid when gently pressed. It shouldn’t jiggle like raw custard. The top will look lightly golden, and a knife inserted into the center should come out mostly clean (a little moisture is fine, but not wet custard).

Yes. You can assemble everything in the baking dish, cover it tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 10–15 minutes while the oven preheats, then bake as directed. It’s perfect for brunch or holidays when you don’t want to think too much first thing.

In British cooking, “pudding” often just means dessert. But traditionally, the word also referred to soft, custard-based dishes made by mixing ingredients and baking or steaming them. Since bread pudding – and this croissant version – is made by soaking bread in a milk-and-egg custard and baking it until tender, the name stuck.

Because this recipe is a baked custard-based dish, eggs are highly essential to help bind the croissants and set the structure. If you are looking to bake without them, you will need a commercial egg-replacer designed specifically for baking custards.

Store any leftover french toast casserole in an airtight container in the fridge for up to 3 days. To keep the crispy texture on top when reheating, warm individual portions in the oven or air fryer at 350°F (175°C) until heated through, rather than using the microwave, which can make the croissants soggy.

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This is one of those recipes I make without thinking too much. A couple of croissants that need using, a bowl, a whisk, into the oven. Done.

It’s not fancy. It’s not complicated. It just works.

If you try it, let me know how you serve yours – berries, yogurt, extra maple, whatever makes it feel like your kitchen.

And if you like these simple, no-waste, cozy recipes, you can always join my newsletter. That’s where I share the ones I actually make on repeat.

Hungry for More Swiss Recipes?

Name: Easy Croissant Bread Pudding (Maple Cinnamon French Toast Casserole)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 –4 day-old croissants (about 180–240 g total); ½ cup milk (120 ml); ½ cup heavy cream (120 ml); 2 large eggs (about 100 g total); ½ cup pure maple syrup (120 ml); 1 tsp ground cinnamon (about 2.5 g)

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