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    BREAKFASTS

    Croissant French Toast Bake

    6 servings

    portionen

    10 minutes

    aktive zeit

    40 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    6 jumbo baked croissants

    5 eggs (beaten)

    1 cup heavy whipping cream

    1 teaspoon vanilla extract

    1 teaspoon cinnamon

    2 tablespoons maple syrup

    ¼ teaspoon salt

    Fresh berries

    Whipped cream

    Maple syrup

    Anweisungen

    Preheat the oven to 375 degrees and spray a 9”x13” baking dish with nonstick spray.

    Using a bread knife, cut each croissant in half longways to make croissant tops and croissant bottom halves (cut as if you were making a sandwich). In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, syrup, and salt.

    Mix until well combined. Dip each croissant piece in the mixture and cover it entirely. Dip the bottom slices first and place them inside the pan before the top halves. This works way better than pouring the custard on.

    At this point, you can place it in the refrigerator for 2 to 8 hours. They will be ready and waiting for you in the morning.

    Once all of your bread has been fully coated with the mixture and placed inside the baking dish, place in the oven and bake for 25 to 30 minutes or until the tops of your croissants are golden brown.

    Remove from the oven and serve immediately with toppings like fresh berries, whipped cream, maple syrup, or powdered sugar.

    Nährwertangaben

    Portionsgröße

    1

    Kalorien

    509 kcal

    Gesamtfett

    33 g

    Gesättigtes Fett

    18 g

    Ungesättigtes Fett

    11 g

    Transfett

    1 g

    Cholesterin

    245 mg

    Natrium

    473 mg

    Gesamtkohlenhydrate

    42 g

    Ballaststoffe

    3 g

    Zucker insgesamt

    16 g

    Eiweiß

    12 g

    6 servings

    portionen

    10 minutes

    aktive zeit

    40 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    6 jumbo baked croissants

    5 eggs (beaten)

    1 cup heavy whipping cream

    1 teaspoon vanilla extract

    1 teaspoon cinnamon

    2 tablespoons maple syrup

    ¼ teaspoon salt

    Fresh berries

    Whipped cream

    Maple syrup

    Anweisungen

    1

    Preheat the oven to 375 degrees and spray a 9”x13” baking dish with nonstick spray.

    2

    Using a bread knife, cut each croissant in half longways to make croissant tops and croissant bottom halves (cut as if you were making a sandwich). In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, syrup, and salt.

    3

    Mix until well combined. Dip each croissant piece in the mixture and cover it entirely. Dip the bottom slices first and place them inside the pan before the top halves. This works way better than pouring the custard on.

    4

    At this point, you can place it in the refrigerator for 2 to 8 hours. They will be ready and waiting for you in the morning.

    5

    Once all of your bread has been fully coated with the mixture and placed inside the baking dish, place in the oven and bake for 25 to 30 minutes or until the tops of your croissants are golden brown.

    6

    Remove from the oven and serve immediately with toppings like fresh berries, whipped cream, maple syrup, or powdered sugar.