Pistachio and Ricotta Croissant French Toast Bake

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich French toast casserole layered with flaky croissants, creamy ricotta, and toasted pistachios for a nutty brunch treat. This French-inspired brunch recipe, ready in about 70 minutes, combines large croissants, day-old, large eggs, whole milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 6 French cuisine 420 cal/serving

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Ingredients

4 large croissants, day-old
5 large eggs
1 1/2 cups whole milk
1 cup ricotta cheese
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup toasted pistachios, chopped
2 tbsp unsalted butter
for serving maple syrup

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Instructions

Step 1: Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish with 1 tbsp unsalted butter.
Step 2: Cut 4 day-old croissants into 2-inch pieces and spread half evenly in the baking dish.
Step 3: In a bowl, whisk 5 large eggs, 1 1/2 cups whole milk, 1/3 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt until smooth.
Step 4: Spread 1 cup ricotta cheese evenly over the croissant layer, then sprinkle 1/4 cup chopped toasted pistachios on top.
Step 5: Add the remaining croissant pieces over the ricotta layer, then pour the egg mixture evenly over all. Press down gently to soak the croissants.
Step 6: Cover with foil and let sit at room temperature for 20 minutes to absorb the custard.
Step 7: Dot the top with the remaining 1 tbsp unsalted butter cut into small pieces.
Step 8: Bake covered for 30 minutes, then remove foil and bake another 15 minutes until the top is golden and the custard is set.
Step 9: Sprinkle the remaining 1/4 cup chopped pistachios before serving with maple syrup on the side.