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Love & Best Dishes: Croissant French Toast with Sweet Pear Topping Recipe | French Toast Casserole
Mar 7, 2026
Croissant French Toast with Sweet Pear Topping Recipe | French Toast Casserole - For brunch recipe ideas, consider one of Paula's sweet breakfast casserole recipes, like this croissant French toast bake!
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Croissant French Toast with Sweet Pear Topping Recipe: https://www.pauladeen.com/recipe/croissant-french-toast-with-sweet-pear-topping/
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0:00
- I am fixing to share with you all
0:03
the most incredible
0:06
breakfast french toast casserole using croissants.
0:13
Sounds delicious, doesn't it?
0:16
I have my magazine to thank for this one.
0:20
It's incredible.
0:22
You know, if you say the word croissant, you know it's good.
0:25
So what I have done earlier was I sliced each croissant
0:32
and I put a tablespoon of pair preserves in each of these.
0:40
So now I'm gonna transfer this to our bacon dish,
0:44
which may not be big enough.
0:47
Theresa, we would need a bigger pan, yes.
0:52
Maybe if I just ate one, I could make it.
0:58
Yeah, we're gonna have to do a bigger pan, baby girl.
1:00
- [Theresa] You have a bigger one.
1:01
I think we do. Okay.
1:05
I nixed the idea about me eating two of those croissants
1:09
so they'd fit in there, but I decided that wasn't too good.
1:14
So we have used a bigger,
1:16
we've moved up to like a roasting pan
1:20
and these will fit nicely now in here.
1:25
But you know, they are gonna shrink
1:28
because we've got a custard that we've gonna put
1:35
that we're going to pour over this.
1:37
So there we go.
1:41
Oh my gosh, and this so fresh.
1:44
I want one.
1:46
I do want one y'all.
1:48
Alright, so over here I've got eight eggs
1:55
and a cup and a half of half and half or heavy cream.
2:02
Half and half.
2:03
I like half and half versus a heavy cream
2:08
in my bread pudding.
2:10
Okay, so I am gonna
2:18
start adding our half and half.
2:21
Get those eggs mixed up real good.
2:29
Okay, I've got some cinnamon
2:36
and I've got vanilla extract.
2:44
Let's see.
2:48
Ah, I did it.
2:51
All right, a teaspoon of that.
3:01
And another little beating.
3:05
Now I'm gonna pour this on top of our croissants
3:10
and it's gonna need to sit in the refrigerator for 24 hours.
3:14
So tomorrow, I think Bobby is filming, right Theresa?
3:20
- [Theresa] He is. - Okay, good.
3:21
So he can help me,
3:23
he can take this outta the refrigerator for me
3:25
and let it sit for about 30 minutes
3:30
and then we're gonna put it in the oven.
3:32
Okay. So here we go.
3:36
Here we go.
3:38
And that custard is gonna do its magic.
3:47
Yum.
3:48
And remember those pair preserves in the center of that?
3:54
And y'all ain't seen nothing yet.
3:57
I know that how much y'all loved my praline french toast.
4:01
That has been so popular with y'all.
4:05
I think that you're gonna like this one equally as much.
4:08
So I'm gonna cover this, put it in the refrigerator
4:10
and tomorrow we'll finish it
4:13
because we got some more stuff to do to it.
4:16
Hey y'all, I'm gonna pop back in for one second
4:18
because Eddie just made me very aware of something
4:22
that we have had so many comments
4:24
about the picture back here hanging over my stove.
4:33
Mr. Jimmy, President Carter asked me
4:36
if I would come to Plains and help him raise money
4:40
to help beautify Plains,
4:42
you know, and it's just one the block basically.
4:46
And of course I was happy to do that for him.
4:48
So we did a painting session with Mr. Jimmy and Paula.
4:56
And Jim Richards was our artist
5:01
that attended and helped everybody
5:04
along with their pictures.
5:09
Mr. Jimmy painted a bird
5:12
and I think it got auctioned off
5:14
and I don't know why I didn't,
5:17
didn't add my name to that list.
5:19
I would love to have had his bird.
5:22
But anyway, Jim surprised me later on with this picture.
5:29
Had no idea he was painting it.
5:32
And it's just one of my favorite things hanging in my house.
5:38
I think the colors are just incredible the way he did this.
5:46
- [Eddie] And he had it hanging at your other house,
5:49
it just wasn't quite as visible-
5:51
- Right. Right.
5:52
Where was it hanging? I don't remember.
5:54
- [Eddie] You know, I think it was
5:56
in the dining area off the kitchen.
5:59
You know, just that house was so big.
6:02
A lot of things got lost in-
6:03
- It sure did.
6:05
I had to walk through and say where'd that come from?
6:09
But I originally gave it to Bobby.
6:13
Bobby said he would like to have it.
6:15
Well, after it being there about a year
6:17
sitting in his hallway,
6:20
Eddie and I decided we were going to take it back
6:24
and Eddie hung it right here.
6:27
And it's, I look at it every day
6:31
and can you tell that that's me?
6:35
You know, when I look at it,
6:38
I don't see me as much as
6:41
all these beautiful colors that he did.
6:47
So Jim, I just can't thank you enough.
6:52
This is one of the most wonderful gifts I've ever been given
6:58
and I hope you're doing well.
7:00
- Hey everybody, it's Bobby
7:01
and I've got a recipe here that mom started yesterday
7:04
and asked for me to take over today.
7:07
This is, oh my gosh, I forgot the name of it.
7:10
- [Paula] It is a croissant.
7:12
- [Bobby] Croissant french toast with a pear-
7:14
- [Paula] Tasty pear topping.
7:15
- Tasty pear topping, and it looks really good.
7:18
Mom's recipe started it yesterday.
7:20
This has been in the refrigerator overnight.
7:22
And mom periodically came through with the Turkey baster
7:25
and sucked up the juice and made sure that the,
7:28
that the liquid was all over the croissants.
7:30
All I've gotta do is put it in the oven,
7:33
which is pretty easy.
7:34
So we'll pop it into the oven
7:35
and when it comes out we'll make a topping for it.
7:37
Maybe with mom or me.
7:41
Alright, so as promised,
7:43
said that we would come back and finish this together.
7:45
Mom had this French toast sit in the refrigerator overnight.
7:49
- [Paula] Overnight.
7:49
- And come in occasionally
7:50
and base that liquid outta the bottom
7:52
and spread it all over.
7:52
And now here we are today.
7:54
I've put it in the oven for you.
7:55
- [Paula] I know.
7:56
- [Bobby] Came out beautifully.
7:57
So what's next?
7:58
- [Paula] And we're gonna finish the topping.
8:00
Bobby, I've got butter.
8:03
- [Bobby] Imagine that.
8:03
- I've got dried cranberries
8:08
and I've got some beautiful pears
8:11
that we soaked overnight also.
8:16
Oh my gosh, they're so good.
8:19
Alright, now we are gonna-
8:22
- [Bobby] Making a glaze for it.
8:24
- [Paula] Be gentle with those because they're sliced.
8:26
Yeah, they're slice real thin.
8:31
- [Bobby] You kind of fold it around.
8:32
- [Paula] Yes.
8:33
And these are gonna go over,
8:34
I'm gonna cut it up a little bit.
8:40
And then we gonna pour this over.
8:44
And the brown sugar.
8:45
Yeah, we need the brown sugar.
8:49
And let that melt.
8:50
- [Bobby] Nice.
8:53
What about cinnamon? You had some cinnamon in there.
8:54
- [Paula] Oh, cinnamon's in here.
8:56
- [Bobby] Oh, it is.
9:00
- Our cousin George.
9:02
- That one. - That one.
9:06
He's like a vacuum cleaner in the kitchen
9:11
and he adores sweets,
9:14
I don't know if you, be gentle with that Bobby,
9:16
and let it melt a second, okay.
9:17
- Okay.
9:19
- Yeah, just let it-
9:20
- [Theresa] Paula, make sure you put that on.
9:22
- Okay. I forgot.
9:23
- [George] I think I have an important (indistinctly).
9:26
- Yes you do. - [George] I'm gonna get some,
9:28
I'm gonna get some air time when it's time to eat.
9:30
- Yes.
9:32
And mind you, he just ate.
9:34
- [George] I'm standing by-
9:35
- He's eating.
9:36
- But when you say something in sweet,
9:40
honey, he's there.
9:42
Alright. The last step, Bobby,
9:43
is I've crushed up some walnuts.
9:46
You can use pecans or almonds, you know, whatever you want,
9:50
put about a half a cup.
9:53
And we gonna let the nuts get warm.
9:56
- [Bobby] I think that walnuts are a good choice.
9:58
- [Paula] I just love walnuts.
10:01
I just love- - On a dessert like this.
10:03
- [Paula] Yes. - That's bubbling.
10:06
- [Paula] Yes. That's bubbling.
10:09
Look, George.
10:11
- [George] It mouth watering.
10:13
- [Paula] Uh-huh. It is.
10:14
- [George] I'm waiting my turn.
10:15
- I'm swallowing hard.
10:18
Alright, cous.
10:18
- No, no, no, no.
10:21
I'm just kidding.
10:24
- As you see, I've been working on breakfast
10:27
and if I have to pick a place to start, it's with dessert.
10:33
- All right, Bobby.
10:34
It's yours. - Thanks.
10:37
- And the rest is mine.
10:40
Huh?
10:41
- [George] That is so good.
10:44
- I'm so glad.
10:46
- [George] This is so good.
10:47
- Is it great? - Yeah.
10:49
This is something,
10:50
this is a recipe that you are gonna wanna keep
10:55
close to your files and your heart.
10:59
Look at that. Look at that.
11:02
- [George] This will make your children happy
11:03
and your friends jealous.
11:09
- Man, is that good?
11:12
Wow.
11:14
- Oh my gosh, Eddie, we got something good over here.
11:20
We got the pear-y croissants.
11:25
- Mama.
11:26
- [George] You could cook 'em all over again with apples
11:30
or you could come with peach.
11:33
- Anything.
11:35
- Well, you're starting with a croissant, which is-
11:38
- But you know, my favorite,
11:40
my favorite cobbler are pair of cobblers.
11:45
- That is very, very good
11:46
- Hmm.
11:48
- Hmm.
11:51
- Look at Bobby.
11:52
- If it's a race I won.
11:55
- And Bobby.
11:56
Bobby doesn't eat a lot of sweets and,
11:58
but this is not powerful sweet.
12:03
- It's very good though.
12:04
(Paula speaking indistinctly)
12:06
- Man, I showed up hungry.
12:07
All right, thanks.
12:08
Good to see you again.
12:10
- Love and best dishes.
12:10
Thank you son, for getting that in the oven for me.
12:13
- I'll take some to the kids.
12:14
- Okay.
12:18
Hey, y'all, it's Paula Deen.
12:20
Now, if you enjoyed this video, be sure to like it
12:24
and click the subscribe button as well as the notification
12:27
bell to be alerted when I post a video.
12:31
Love and Best Dishes Y'all.
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