Indulge in the perfect blend of sweet and savory with this Maple Croissant Bake! Soak flaky croissant pieces in a rich maple custard for a soft, decadent texture. Layer in tender apple slices for fruity freshness and sprinkle grated cheddar cheese for a creamy, savory contrast. Bake until golden and fragrant, filling your kitchen with an irresistible aroma. Serve warm for a cozy breakfast, brunch, or dessert that’s sure to impress! Try my Orange Croissant Breakfast Bake for a delicious variation of this dish, combining marmalade and chocolate chips.
Use up more of your apples by making my Apple Cinnamon Waffles for brunch or my Apple Bacon Pumpkin Soup for lunch. If you have any extra croissants, and want to try something new for lunch, I highly recommend making my French Onion Hot Dog.
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Ingredients
Find below the list of ingredients needed for my Maple Croissant Bake recipe.
- Large Eggs
- Milk
- Cinnamon
- Salt
- Vanilla
- Maple Syrup
- Baked Croissant
- Fresh Apple
- Grated Cheddar Cheese
- Pecan Pieces
See recipe card for quantities.
How to make Maple Croissant Bake
Start make the Maple Croissant Bake by preheating your oven to 375F. Lightly grease an 8"x10" baking dish and set aside.
- Combine in a large bowl, the milk, maple syrup, eggs, cinnamon, salt, and vanilla. Whisk until smooth and set aside.
- Use your hands to tear up the croissants into 2-inch pieces.
- Add the croissant pieces to the bowl of egg mixture. Toss them around, so they may evenly absorb the mixture.
- Place half of the soaked croissant on the bottom of the prepared baking dish, enough to cover the bottom. Sprinkle the diced apple, ⅔ of the cheddar cheese and half of the pecans, evenly over the croissants.
5. Cover the filling ingredients by placing the remaining soaked croissant pieces evenly on top.
6. Sprinkle the other half of the pecan pieces and the remaining ¼ cup of cheddar cheese on the top.
7. Place the baking dish in the preheated oven. Bake the Maple Croissant Bake for 15 minutes, turn the dish around and bake for another 5 minutes.
Substitutions
- Apple - Replace the apple with pear for a similar flavor, or change it up by using your favorite blend of berries.
- Nuts - Substitute the pecan pieces with almonds or walnuts. Alternatively, you can also remove any nuts from the recipe.
- Maple Syrup - Although replacing the maple syrup will change the flavor of the recipe, you can use sugar-free "maple syrup" or pancake syrup as well.
Storing the Maple Croissant Bake
Cool the freshly baked Maple Croissant Bake completely before storing. Cover tightly with plastic wrap or transfer to an airtight container to maintain freshness. Refrigerate for up to 3 days, keeping the texture soft and flavorful. Reheat individual portions in the microwave or warm the entire dish in the oven at 300°F (150°C) until heated through. Freeze leftovers in a well-sealed container for up to 2 months. Thaw in the fridge before reheating and enjoy warm for the best taste and texture!
Recipe
Maple Croissant Bake
Equipment
- 8"x10" Baking Dish
Ingredients
- 6 Croissants
- 5 large Eggs
- ⅓ cup Maple Syrup
- 1 teaspoon Vanilla
- ¾ cup Milk
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ¾ cup Sharp Cheddar Cheese grated
- ½ cup Pecan Pieces
- 1 medium Apple cored and diced
Instructions
- Start by preheating your oven to 375F. Lightly grease an 8"x10" baking dish.
- Combine in a large bowl, the milk, maple syrup, eggs, cinnamon, salt, and vanilla. Whisk until smooth and set aside.5 large Eggs, ⅓ cup Maple Syrup , 1 teaspoon Vanilla, ¾ cup Milk, ½ teaspoon Cinnamon, ¼ teaspoon Salt
- Use your hands to tear up the croissants into 2-inch pieces.6 Croissants
- Add the croissant pieces to the bowl of egg mixture. Toss them around, so they may evenly absorb the mixture.
- Place half of the soaked croissant on the bottom of the prepared baking dish, enough to cover the bottom. Sprinkle the diced apple, ½ cup of the cheddar cheese and ¼ cup of the pecans, evenly over the croissants.¾ cup Sharp Cheddar Cheese, 1 medium Apple, ½ cup Pecan Pieces
- Cover the filling ingredients by placing the remaining soaked croissant pieces evenly on top.
- Sprinkle the other half of the pecan pieces and the remaining ¼ cup of cheddar cheese on the top.
- Place the baking dish in the preheated oven. Bake for 15 minutes, turn the dish around and bake for another 5 minutes.
