Savory Croissant "French Toast" Bake

Everything is blossoming most recklessly:
if there were voices instead of colors
there would be an unbelievable shrieking
in the heart of the night.
— Rainer Maria Rilke

Lately I have been feeling extremely busy and overworked. Granted I have been studying for two months for one of the most difficult exams for my new job. It’s been nothing but reading anywhere from 20-50 pages each day, taking practice quizzes, and then moving on to practice exams which I took two of each day! And well… I passed both of my exams this week! I still have more exam left to take but I think I have finished the hardest part.

I was starting to feel extremely worn out and broken down, partially because all of the studying which I’m not used to, but also because it meant a lot of time away from the kitchen. It’s odd because sometimes after a long weekend in the kitchen baking, cooking, and doing dishes (sooooo many dishes!) I feel like I need a very long break from it. And then whenever I take even a week off from baking, I miss it terribly. I miss using my Le Creuset dutch oven and my stand mixer. I miss the smells of cake baking in the oven or freshly sliced fruits waiting to be added to a dessert. And most of all, I miss the art of baking. I love the long process that results in each of these blog post. I start out by thinking of a very vague idea for a recipe, doing research, developing and testing the recipes over and over again, making the final one, and taking the photos to share with all of you. It’s an extremely long and daunting process that every food blogger goes through. It can be disappointing when a recipe takes two, three, or even four times to get perfect! But I love the art of creating all that I share with you here on A Common Kitchen and it has always been a place for me to come and calm down when things get hectic.

Since I am nearly done with my testing for my job, I will be spending a lot more time on the blog which I am so excited about! I have basically been in training since September of last year what with the two jobs I’ve had and all of licensing and studying that has gone with it. I feel like I have been slacking on the blog and I hate that it has been that way. But now that things have finally slowed down, I will be in the kitchen a lot more. And part of this “revamp” will include many more recipes as well as many more ‘kinds’ of recipes. And that is why you are getting this weeks recipe: Savory Croissant “French Toast” Bake!

This Savory Croissant “French Toast” Bake is one of my new favorite breakfast dishes! It is fully of buttery croissants, eggs, cheese, bacon, and caramelized onions. All of the flavors work so well together and create a breakfast bake that everyone will be dying to have more of. This recipe looks extremely fancy and intricate but in reality, it’s very simple to make. It is essentially overnight french toast made with croissants instead of bread. You start by caramelizing some onions (this is by far the hardest part and even this step is easy!) and cooking some diced bacon. You then tear the croissants into rough pieces and lay them in a baking dish. You then mix the caramelized onions, bacon, and cheese with some eggs and milk and pour that mixture over the croissants. You then cover the entire pan with foil and let the croissants rest overnight. Then, when you’re ready the next morning you pop the pan in the oven and let it bake while you prepare the rest of breakfast!

I love this Savory Croissant “French Toast” Bake because you can make it for a large group of people and not have to worry about cooking a large batch of eggs, bacon, toast, etc etc etc. Everything happens in ONE PAN and you don’t have to worry about your bacon burning while your rushing to scramble the eggs and butter toast. Since your only “prep work” the morning of is just popping the pan into the oven, this will give much more time to relax and make the coffee or cut up some fresh fruit to serve alongside it. This also makes enough to serve 10-12 people so it’s perfect for weekend Breakfast and Brunch and honestly, you really could eat this for lunch and/or dinner. It’s not exclusively a morning dish!

A couple notes for this recipe. I know that croissants can get a little pricey depending on where you buy them. Going to a bakery and getting freshly baked croissants can quickly add up to well over $30. So, I highly recommend purchasing Croissants from Costco. You get 12 Large Croissants for $8 and they are AMAZING. You will not find a better deal than that so if you are able to get them there, do it! If not, just get whatever ones you can and your dish will be amazing. Also, I stuck to a classic “bacon, egg, and cheese” combo (the caramelized onions are the exception) because I love this combination of flavors but this dish really can be made with whatever breakfast-y flavors you prefer. No one is going to complain if you chose to make a Ham and Swiss Croissant “French Toast” Bake… Look out for that recipe soon…

So, if you need a simple yet delicious dish to make for breakfast of brunch, look no further! Your guests will be impressed and satisfied with this Savory Croissant “French Toast” Bake. Although you could serve this alongside a full breakfast, it really does act a standalone dish, best served with small sides. I have been so excited to share this recipe for the past few weeks because it is so easy and will make a hectic Saturday or Sunday morning that much easier. Trust me guys, make this dish and I promise you will love it! And if you try this recipe, please please please share your thoughts, feedback, and photos with me. I would love to hear from all of you. Happy baking and have a wonderful week everyone!


Savory Croissant "French Toast" Bake


  • ¾ Pound Bacon

  • 1 Large Yellow Onion

  • 6 Large Eggs

  • 1 ½ Cups Whole Milk

  • 2 Teaspoons Kosher Salt

  • 1 Teaspoon Freshly Ground Black Pepper

  • 1⁄8 Teaspoon Cayenne Pepper

  • 2 Cups Shredded Cheddar Cheese (my fav is Kerrygold Dubliner Irish Cheddar)

  • 12 Large Day Old Croissants, torn into rough pieces

  • 5-6 Tablespoons Butter, divided


  1. In a large skillet, cook bacon for 10-12 minutes or until fully cooked. Don’t crisp the bacon too much as it will continue to crisp up in the oven as it bakes.

  2. In a medium sized saucepan, add 3 tablespoons of the butter and turn the heat to medium-low and melt it, stirring occasionally. Add in the onions and a pinch of salt. Toss the onions to coat in the butter. Cook the onions over low, stirring occasionally, until deeply browned and caramelized, about 30 minutes. If the onions start to stick too much to the pan, add a splash of water to deglaze and turn the heat down if needed.

  3. In a large measuring cup or bowl, add the eggs, milk, salt, pepper, and cayenne and whisk until fully combined. Add in ¾’s of the bacon, ¾’s of the caramelized onions, and 1 cup of the shredded cheddar cheese and mix until evenly combined. Set aside.

  4. In a large deep baking dish (like this one) and use the remaining 1-2 tablespoons of butter to butter the bottom and sides of the dish (you can melt the butter if you want or just use softened butter). Add in the day old roughly torn croissants to the baking dish. Pour over the egg + milk mixture, making sure to cover each croissant evenly. Top with the remaining 1 cup of shredded cheddar and then top with the remaining bacon and caramelized onions. Cover the entire baking dish with foil and refrigerate for at least 8 hours but preferably overnight.

  5. Place a rack in the center of the oven. Preheat oven to 375℉. Place the baking dish in the oven (still covered with the foil) and bake for 45 minutes. Remove the foil and continue to bake for an additional 15 minutes or until a knife inserted into the deepest spot comes out clean.

  6. Let the Croissant Bake cool for 5-10 minutes before slicing it into squares and serving. Enjoy!

*Although this recipe is best if served and eaten the day of, it will hold up very well stored in an airtight container in the fridge for 3-4 days. I just recommend reheating it in the oven on baking sheet lined with foil at 375℉ for 25-30 minutes. Also, if it starts to brown/crisp too much on the top while reheating, just cover it with some extra foil!