With this croissant French toast casserole, you can wake up to an irresistible breakfast that’s very quick and easy to make. Crunchy and soft but definitely not soggy, have a leisurely breakfast at home.
For best results, always weigh ingredients where a weight is provided
Equipment
Large mixing bowl
Balloon whisk
9x13 baking dish
Instructions
Grease a large casserole dish with butter and set aside.
Cut the croissants through the middle so you have two end pieces.
In a large bowl, beat together the eggs, milk, cream, maple syrup, sugar, vanilla, cinnamon and salt until smooth.
Pour the egg mixture into the prepared dish then add the croissants and give them a good mix around to soak up the custard. Make sure the tops of the croissants are facing up and there's bits of croissant sticking up here and there. These bits get nice and crispy.
Place in the fridge for 60 minutes to soak (or overnight, covered, if time permits). (notes)
Take the dish out of the fridge and preheat the oven to 180C (160C fan) / 350F).
Sprinkle over the demerara sugar and the almonds.
Bake 45-50 minutes until the croissants are golden on top.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Don't skip the resting time. Giving the croissants at least 1 hour to rest will allow them to soak up more of the custard which actually makes for a fluffier, soft result and it stops it from tasting eggy.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.