Berry Pecan French Toast Casserole

Berry croissant french toast casserole baked with mixed berries and pecans, showing a golden top and custardy interior.

Berry Pecan French Toast Casserole

Berry Pecan French Toast Casserole made with croissants filled with cream cheese, soaked in vanilla custard, and baked with berries and pecans.

Course Breakfast, Brunch

Cuisine American

Keyword baked French toast casserole, berry pecan French toast casserole, brunch casserole, cream cheese French toast casserole, croissant French toast casserole, holiday breakfast casserole, overnight French toast casserole, sweet breakfast bake

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 420kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33) Holds the casserole snugly.
baking sheet Used to toast the criossants before assembly.
mixing bowls One medium for the cream cheese and one large for the custard.
hand mixer Blends cream cheese smoothly.
whisk Helps the custard emulsify.

Ingredients

8 large (480 g) croissants halved
8 oz (227 g) cream cheese softened
1 cup (200 g) granulated sugar divided
3 tbsps (42 g) unsalted butter melted
1½ cups (360 ml) whole milk
1 cup (240 ml) heavy cream
6 large eggs beaten
1 tsp (5 ml) vanilla extract
1 tsp (2.5 g) ground cinnamon
¼ tsp (1.5 g) kosher salt
⅓ cup (40 g) pecans roughly chopped
½ cup (75 g) blueberries
½ cup (70 g) blackberries
½ cup (60 g) raspberries
confectioners' sugar for serving (optional)

Instructions

Preheat the oven to 350°F (177°C). Lightly coat a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray and set aside.
Arrange the croissant halves, cut side up, on a baking sheet. Toast in the oven for 10 minutes, just until lightly dried but not browned. Remove from the oven and let cool slightly.
8 large (480 g) croissants
In a medium mixing bowl, beat the softened cream cheese with ½ cup (100 g) of the granulated sugar until smooth and fully combined.
8 oz (227 g) cream cheese, 1 cup (200 g) granulated sugar
Spread the sweetened cream cheese evenly over the bottom halves of the croissants, then place the remaining halves on top to form sandwiches. Set aside.
In a large mixing bowl, whisk together the remaining ½ cup (100 g) sugar, melted butter, whole milk, heavy cream, eggs, vanilla extract, cinnamon, and kosher salt until fully blended.
3 tbsps (42 g) unsalted butter, 1½ cups (360 ml) whole milk, 1 cup (240 ml) heavy cream, 6 large eggs, 1 tsp (5 ml) vanilla extract, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (1.5 g) kosher salt
Dip each filled croissant into the custard mixture, coating both sides, then arrange them snugly in the prepared baking dish.
Evenly scatter the chopped pecans, blueberries, blackberries, and raspberries over the croissants.
⅓ cup (40 g) pecans, ½ cup (75 g) blueberries, ½ cup (70 g) blackberries, ½ cup (60 g) raspberries
Pour the remaining custard evenly over the entire dish, gently pressing down to help the croissants absorb the liquid.
Cover tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 5 minutes, or until the top is lightly golden and the custard is set.
Serve warm, dusted with confectioners’ sugar if desired.
confectioners' sugar

Notes

Lightly toasting the croissants helps them absorb the custard without collapsing.
Frozen berries may be used without thawing to prevent excess moisture.
The casserole can be assembled the night before and baked straight from the refrigerator. Add 5 to 10 minutes to the covered baking time if baking from cold.

If you’re making this berry pecan French Toast casserole, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition