French Toast Croissant Bake

Buttery croissants filled with creamy hazelnut spread are soaked in a rich vanilla custard, then baked to golden perfection. Whether you're hosting brunch, treating your family, or just want an excuse to eat dessert for breakfast, this warm, gooey, chocolatey bake is guaranteed to impress—no flipping required.

Ingredients:

6 large buttery croissants, preferably day-old

¾ cup hazelnut spread

4 large eggs

1 ¾ cups whole milk

½ cup heavy cream

⅓ cup granulated sugar

2 tsp vanilla extract

1 tsp ground cinnamon

Pinch of salt

Powdered sugar (for serving)

Fresh berries, banana slices, or maple syrup (optional, for topping)

Instructions:

1. Slice each croissant in half horizontally (like a sandwich). Spread a generous spoonful of hazelnut spread inside each one, then gently press them closed.
2. Place the filled croissants in a greased 9x13-inch baking dish. You can overlap them slightly or arrange them standing up like sandwich stacks for a dramatic look.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until smooth and well combined.
4. Slowly pour the custard mixture over the croissants, making sure to coat each one well. Let it sit for 15–20 minutes to soak, or cover and refrigerate overnight for a make-ahead option.
5. Preheat your oven to 350°F (175°C). Bake uncovered for 35–40 minutes, or until the custard is set and the tops are golden and slightly crisp.
6. Let it cool for a few minutes, then dust with powdered sugar. Serve warm with fresh berries, banana slices, and/or a drizzle of chocolate sauce or maple syrup if you’re feeling extra indulgent.