Croissant French Toast
Croissant French Toast Bake (Casserole) can be prepared the night before and baked in the morning! Buttery, flaky croissants soak up a full flavoured egg wash to give you perfect, soft-in-the-middle croissant French Toast with a crispy golden crust. Impress your family with a decadent breakfast!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 large eggs (beaten)
- 1 cup whole milk
- 1 cup heavy cream ((thickened cream))
- 2 tablespoons white granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 12 medium-sized croissants ((about 1 1/4 pound | 570 g) -- one day old croissants are best.)
- 1/3 cup Canadian maple syrup
- 1/4 cup butter (thinly sliced)
- 1 pinch ground cinnamon (to dust)
- 1 pinch vanilla sugar (to dust)
- 1 pinch powdered sugar (ice cream, maple syrup, fruit, to serve)
Instructions
- 1
Lightly grease a 9x13 inch-baking dish with nonstick cooking oil spray.
- 2
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon and salt.
- 3
Halve croissants horizontally (like a sandwich). Arrange the bottom slices in the base of your dish.
- 4
Pour over half of the egg mixture. Drizzle with maple syrup.
- 5
Add the remaining croissants over the top and pour remaining egg mixture over the croissants. Cover and place in the fridge for 30 minutes or overnight.
- 6
When ready to bake, remove baking dish from the refrigerator and let stand for at least 30 minutes to get the chill out.
- 7
Preheat oven to 375°F (175°C).
- 8
Top croissants with thinly sliced butter and dust with cinnamon and vanillin sugar.
- 9
Transfer to the oven and bake for 45-50 minutes or until croissants are golden. If the tops of the croissants begin to brown too quickly, tent dish loosely with foil.
- 10
Serve croissant french toasts warm with powdered sugar, ice cream, maple syrup and fruit (if you desire).