"Almond Croissant" French Toast Casserole (Make-Ahead)
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.
Servings: 6
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.