Baked Croissant Cinnamon French Toast
This cinnamon croissant French toast is so easy to make! Pieces of croissant soaked in an egg batter and baked with a crunchy cinnamon sugar topping.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large croissants, a few days stale
- 3 eggs
- 3/4 cup milk
- 3 tablespoons Greek yogurt
- 1/4 cup sugar
- 1/2 tablespoon vanilla extract
- 3 tablespoons flour
- 1/4 cup brown sugar
- cinnamon to taste (I used almost a full teaspoon)
- pinch of salt
- 3 tablespoons cold butter, cut into small pieces
Instructions
- 1
Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.
- 2
Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).
- 3
For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.
- 4
When you’re ready to eat, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.
- 5
Top with butter and drizzle with maple syrup.