This almond croissant french toast casserole delivers the rich flavor of a French bakery pastry—but with more protein, less sugar, and an easy overnight soak that makes it perfect for holidays or meal prep. Think cozy brunch, without the post-carb crash. Whether you’re planning a festive Easter spread or just want something special for Sunday morning, this recipe checks every box.
Why You’ll Love This Recipe
This isn’t your average French toast casserole. It captures the nutty, fragrant taste of an almond croissant with a custardy interior and crisp, golden top—without the heaviness of store-bought pastries. By using almond butter and almond flour instead of frangipane, we cut back on sugar and fat while keeping all the flavor. The addition of sprouted bread like Ezekiel boosts fiber and protein, giving this dish more staying power than your typical brunch bake.
You can assemble it the night before, pop it in the oven in the morning, and serve a crowd without stress. It’s perfect for Christmas morning, Easter brunch, or hosting baby showers. And with dairy-free options and no refined sugar, it’s a feel-good indulgence you’ll want to make again and again.
Try serving this with a light dusting of powdered sugar, some fresh berries, or a dollop of coconut yogurt for a dairy-free twist.
Internal link inspiration: If you love this cozy make-ahead dish, don’t miss my Sprouted French Toast Casserole or my Berry Bircher Muesli for another nourishing brunch idea.
Ingredients You’ll Need
- Ezekiel bread – Sprouted grain bread adds protein, fiber, and a hearty texture that holds up beautifully to soaking.
- Almond butter – Provides richness and nutty depth, echoing the flavor of an almond croissant.
- Almond flour – Used in the filling to mimic frangipane, but lighter and less fussy.
- Almond extract – A little goes a long way in delivering that unmistakable bakery-style almond flavor.
- Maple syrup + brown sugar – Just enough sweetness to enhance the custard and filling without overwhelming the dish.
- Eggs + almond milk – These form the base of the custard, making it creamy while keeping it dairy-free.
- Vanilla extract + salt – Boost flavor and balance the sweetness.
- Sliced almonds – For crunch on top and visual appeal.
- Powdered sugar – Optional, but a classic French toast casserole touch.
How to Make This French Toast Casserole
Step 1: Mix the almond butter, almond flour, almond extract, and sugar together in a bowl to make the almond filling.
Step 2: In a separate bowl, whisk the eggs, almond milk, salt, vanilla, almond extract, and maple syrup to create the custard.
Step 3: Grease an 8×8-inch (or 9-inch round) baking dish with butter or plant-based butter. Layer the cubed Ezekiel bread in an overlapping design.
Step 4: Pour the custard evenly over the bread. Dot the almond filling across the top in spoonfuls.
Step 5: Cover and refrigerate overnight to allow the bread to fully absorb the custard.
Step 6: The next morning, remove the casserole from the fridge. Preheat the oven to 350°F. Sprinkle sliced almonds on top.
Step 7: Bake uncovered for 40–50 minutes until set and golden brown. Let cool slightly, then dust with powdered sugar and serve.
Recipe Tips for Perfect Texture
- Use slightly stale bread: Fresh bread won’t soak up the custard as well and may lead to a soggy bottom. If your bread is too soft, leave it out for a few hours before using.
- Don’t skip the overnight soak: This is key for that creamy interior and well-developed flavor.
- Baking time matters: Ovens vary, so check at 40 minutes. The top should be golden and the center just set.
Recipe FAQs
Yes! This recipe is designed for overnight soaking. Just prep it the night before and bake in the morning.
Sprouted grain bread like Ezekiel works beautifully here. It holds up well to soaking and adds nutritional value.
It’s a lightened-up version using almond milk, almond butter, and less sugar. Perfect for a feel-good brunch.
Absolutely. Use almond or cashew milk and plant-based butter.
If it’s soggy, your bread may have been too fresh or not soaked long enough. If dry, it may have overbaked or used too little custard.
This almond croissant french toast casserole is everything you want in a holiday brunch: elegant, easy, and secretly nourishing. It brings all the almond pastry joy without the heaviness and is sure to become a new favorite.
Try it for your next gathering and let me know how it turns out! And if you’re loving make-ahead breakfast bakes, check out my Even Easier Homemade Almond Milk to pair with your slice.
More Make Ahead Breakfasts
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“Almond Croissant” French Toast Casserole (Make-Ahead)
Ingredients
- Butter or plant butter to grease baking dish
Almond filling
- 1/4 cup almond butter
- 1/4 cup almond flour
- 1/2 teaspoon almond extract
- 2 Tablespoons brown sugar or maple sugar or your favorite dry sweetener
Custard
- 6 large eggs
- 1 1/2 cups almond milk or cashew milk or soy milk or dairy milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon almond extract
- 1 Tablespoon maple syrup (you can certainly use more to make this sweeter, but I like to serve
- with powdered sugar so…)
- 8 slices Ezekial bread, cut into fourths crisscross (Or 6 cups of bread of choice)
- 1/2 cup sliced raw almonds
- 2 teaspoons powdered sugar
Instructions
- Mix filling ingredients together in a medium bowl until well combined.
- Mix custard ingredients in large bowl or large measuring cup until well combined.
- Add bread in overlapping design in buttered 8 x 8-inch baking dish (9-inch round works too.) Pour custard over bread and dollop with almond filling. Soak overnight covered in the refrigerator.
- Remove the casserole from the refrigerator. Preheat the oven to 350 degrees F. Sprinkle the casserole with sliced almonds.
- Bake uncovered until set and golden, about 40-50 minutes.
- Dust with powdered sugar right before serving.
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