Croissant French Toast Bake

French toast began as a rescue mission. Cooks across centuries have soaked stale bread in eggs and milk to transform yesterday's loaf into something worth waking up for. The French call it pain perdu, lost bread, though nothing is lost here. Everything is gained.

Using croissants changes the equation entirely. All that laminated butter, those dozens of flaky layers, absorb custard like a sponge while maintaining just enough structure to hold their shape. The tops caramelize into something approaching dessert while the centers stay impossibly tender. This is not health food. This is Christmas morning.

I've made this dish for gatherings of four and gatherings of forty. The beauty lies in its forgiveness. Assemble it the night before while you're still awake enough to measure. Slide it into the oven when you stumble downstairs. By the time coffee is poured and stockings are emptied, breakfast announces itself with the smell of vanilla and browned butter. No standing at the stove. No short-order cooking. Just one beautiful pan emerging golden and puffed, ready to feed everyone you love.