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Overnight French toast croissant bake

Overnight French toast croissant bake


French toast croissant bake made the night before, so all you do in the morning is pop it in the oven

  • Feeds 8 Feeds 8
  • Ready in 50 minutes

Each serving contains

  • Energy
    1934kj 465kcal
  • Fat
    High 45%
  • Saturates
    High 90%
  • Sugar
    Med 19%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 35g

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  • 250ml Co-op double cream
  • 250ml Co-op semi-skimmed milk
  • 4 Co-op British free range egg yolks
  • 3 tbsp Fairtrade caster sugar
  • 2 tsp vanilla extract
  • Co-op unsalted butter, for greasing
  • 6 Co-op Irresistible croissants, halved
  • 6 tbsp Co-op apricot jam
  • 20g Co-op flaked almonds
  • 150g mixed berries (we used raspberries, blueberries and blackberries)
  • Fairtrade icing sugar, to serve


  1. First, make a custard
  2. Heat the cream and milk in a saucepan until almost boiling, then take off the heat
  3. In a bowl, beat the egg yolks, caster sugar and vanilla extract
  4. Pour in the cream mixture, stir then set aside
  5. Grease a deep 20cm x 30cm ovenproof dish
  6. Spread 6 croissant halves with jam, replace the tops and cut in half
  7. Arrange in the dish and pour over the custard
  8. Cover and refrigerate overnight
  9. Preheat the oven to 180°C/fan 160°C/gas 4
  10. Sprinkle the flaked almonds over the dish and bake for 25-30 mins, until golden and the custard has set
  11. Allow to rest for 5 mins, then scatter over the berries and dust with icing sugar to serve

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