Croissant French Toast Bake

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1
• Calories: 509 kcal
• Total Fat: 33 g
• Saturated Fat: 18 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 245 mg
• Sodium: 473 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 3 g
• Total Sugars: 16 g
• Protein: 12 g