Description

This Brûléed Eggnog Croissant French Toast is a decadent and festive breakfast or brunch dish that combines rich, custardy eggnog-soaked mini croissants with a caramelized brown sugar and maple syrup base. Baked to golden perfection and topped with a crunchy brûléed sugar crust, this dish offers a delightful blend of warm spices, orange liqueur, and buttery sweetness. Ideal for holiday mornings or special occasions.

Ingredients

Scale

Base

1/2 cup brown sugar
1/4 cup maple syrup
6 tablespoons salted butter, melted

Custard Mixture

8 large eggs, beaten
2 cups eggnog (or whole milk)
1/4 cup Grand Marnier (orange liqueur)
1 tablespoon vanilla extract
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

Main

20–24 mini croissants
1–2 tablespoons granulated sugar (for sprinkling)

For Serving (Optional)

Whipped cream
Fruit preserves
Fresh fruit

Instructions

Prepare Baking Dish: Butter a 9×13 inch baking dish thoroughly to prevent sticking and enhance flavor.
Create Sugar Base: In a small bowl, mix together the brown sugar, maple syrup, and melted butter until combined. Evenly spread this mixture across the bottom of the prepared baking dish.
Mix Custard: In a large bowl, whisk the beaten eggs, eggnog (or whole milk), Grand Marnier, vanilla extract, cinnamon, nutmeg, and kosher salt until smooth.
Soak Croissants: Dip each mini croissant individually into the custard mixture, letting it soak for about a minute to absorb the custard fully. Arrange the soaked croissants snugly in the baking dish. Pour any remaining custard evenly over the arranged croissants.
Chill: Cover the baking dish and refrigerate for at least 1 hour or preferably overnight. This allows the custard to soak into the croissants deeply for a custardy texture.
Preheat Oven: When ready to bake, preheat the oven to 375°F (190°C).
Sprinkle Sugar: Remove the dish from the fridge and sprinkle 1 to 2 tablespoons of granulated sugar evenly over the top layer of croissants to create a brûléed crust during baking.
Bake: Bake uncovered for 40 minutes or until the French toast is golden brown, crisp on top, and cooked through. If the top browns too quickly, loosely cover with aluminum foil to prevent burning.
Serve: Serve warm, garnished with whipped cream, fruit preserves, or fresh fruit if desired. Enjoy your festive and rich eggnog croissant French toast!

Notes

For a non-alcoholic version, omit the Grand Marnier or substitute with orange extract.
Soaking the croissants overnight enhances the flavor and texture, but a minimum of 1 hour in the fridge also works.
Use mini croissants for perfect portion sizes and even soaking; large croissants can be sliced if needed.
Adjust cinnamon and nutmeg according to your spice preference.
If you prefer a dairy-free version, use a plant-based eggnog alternative.
The sprinkled sugar on top creates a caramelized crust similar to classic brûléed desserts.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: French toast, croissant French toast, eggnog recipe, holiday breakfast, brunch, caramelized sugar, Grand Marnier, festive breakfast