How To Make Croissant French Toast
Try a unique twist for brunch with our delectable croissant french toast! Use up flaky and buttery croissants in place of bread for a more tasteful plate.
Serves:
Ingredients
- 8large eggs,beaten
- 1cupwhole milk
- 1cupheavy cream,(thickened cream)
- 2tbspwhite granulated sugar
- 1tbsppure vanilla extract
- 1tspground cinnamon
- ½tspsalt
- 12croissants,medium-sized, about 1¼ lb
- ⅓cupCanadian maple syrup
- ¼cupbutter,thinly sliced
- ground cinnamon,to dust
- vanillin sugar,to dust
- powdered sugar,or ice cream, maple syrup, fruit, to serve
Instructions
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Lightly grease a 9×13 inch-baking dish with nonstick cooking oil spray.
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In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon and salt.
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Halve the croissants horizontally.
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Arrange the bottom slices in the base of the baking dish.
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Pour over half of the egg mixture, then drizzle with maple syrup.
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Add the remaining croissants over the top, then pour the remaining egg mixture over the croissants.
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Cover, then place the dish in the fridge for 30 minutes or overnight.
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Remove the baking dish from the refrigerator, then let stand for at least 30 minutes.
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Preheat the oven to 375 degrees F.
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Top the croissants with thinly sliced butter, then dust with cinnamon and vanillin sugar.
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Transfer to the oven, then bake for 45 to 50 minutes or until the croissants are golden.
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Serve croissant french toasts warm with powdered sugar or any desired toppings, and enjoy!
Nutrition
- Calories: 485.08kcal
- Fat: 31.34g
- Saturated Fat: 17.53g
- Trans Fat: 0.25g
- Monounsaturated Fat: 9.07g
- Polyunsaturated Fat: 2.10g
- Carbohydrates: 39.04g
- Fiber: 1.55g
- Sugar: 22.73g
- Protein: 11.39g
- Cholesterol: 273.20mg
- Sodium: 424.09mg
- Calcium: 122.31mg
- Potassium: 218.69mg
- Iron: 1.84mg
- Vitamin A: 351.47µg
- Vitamin C: 0.30mg
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