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Croissant French Toast Bake with Berries, Nutella & Pistachio Cream

A rich and indulgent croissant French toast bake made with buttery croissants, fresh berries, warm cinnamon custard, and topped with Nutella and pistachio cream. Perfect for brunch, holidays, or a make-ahead breakfast casserole.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
30 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

4 large Croissants – Torn into large chunks
1/2 cup Blueberries – Fresh
1/2 cup Strawberries – Sliced
1 tbsp Butter or cooking spray – For greasing baking dish
1 cup Milk – Whole milk preferred
1/2 cup Heavy cream
3 large Eggs – Room temperature
2 tsp Vanilla extract
1 tbsp Cinnamon – Ground
1/8 tsp Nutmeg
1/8 tsp Salt
1/4 cup Sugar

Equipment

  • 1 9x9 inch baking dish – Medium casserole dish
  • 1 Mixing bowl – Large bowl for custard
  • 1 Whisk – For mixing custard
  • 1 Measuring cups and spoons – For accurate measurement

Method
 

Prepare the Base
    Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or cooking spray. Arrange torn croissant pieces evenly in the dish. Scatter blueberries and sliced strawberries throughout.
      Make the Custard
        In a large mixing bowl, whisk together milk, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, salt, and sugar until fully combined and smooth.
          Assemble
            Pour the custard mixture evenly over the croissants. Gently press down to help the croissants absorb the liquid. Let sit for 30 minutes at room temperature, or cover and refrigerate overnight for a make-ahead option.
              Bake
                Bake uncovered for 35–40 minutes, until the top is golden brown and the center is set but slightly soft. Let rest for 10 minutes before adding toppings.
                  Add Toppings and Serve
                    Drizzle warm Nutella and pistachio cream over the bake. Top with fresh blueberries and strawberries. Dust with powdered sugar and serve with maple syrup.

                      Notes

                      For best results, use slightly day-old croissants.
                      You can assemble this dish the night before and bake in the morning.
                      Do not overbake to prevent dryness.
                      Store leftovers in the refrigerator up to 3 days.