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Overnight Bourbon Stout Pecan Croissant French Toast with Blood Orange Mascarpone Cream


For the French Toast:

  • 8 medium-sized croissants 1 lbs total weight
  • 4 large eggs
  • 1 ½ cup half and half or ¾ cup whole milk and ¾ cups heavy cream
  • ¼ cup stout beer Bourbon barrel aged
  • 2 tablespoons white granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ cup candied pecans

For the Mascarpone Cream:

  • 8 oz mascarpone
  • 2 tablespoons half and half or heavy cream
  • 1 tablespoon blood orange juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar


  • Cut the croissants into quarters. Add to a to an 8x8 pan, press firmly into the pan.
  • In a mixing bowl add the eggs, half and half, beer, both sugars, vanilla, and salt, whisk until well combined.
  • Pour the mixture over the croissants, sprinkle with pecans. Cover and refrigerate overnight and up to 3 days.
  • Preheat the oven to 375°F.
  • Remove the casserole from the fridge while the oven preheats.
  • Bake uncovered for 45 minutes or until the center has puffed and top is slightly crisp.
  • Remove from oven, allow to cool slightly, cut into 9 squares.
  • In a bowl, add the mascarpone and whip with a hand mixer until creamy. Add the heavy cream, beat to combine. Then beat in the orange juice and vanilla, then the powdered sugar.
  • Serve the casserole with mascarpone cream.