Croissant Baked French Toast Recipe

Croissant Baked French Toast Recipe
Croissant Baked French Toast Recipe photo by Taste of Home
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Croissant Baked French Toast Recipe

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My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition. It is easy to make and has a rich taste, so you can’t help but feel a little fancy while eating it. We recently enjoyed this at a special family occasion, and now it is a favorite. I like to bake it, but it can also be made in a stovetop skillet. &mdash Provided by Amanda Wilson, Culinary Specialist, on behalf of Physicians Mutual Insurance
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 8 croissant
  • 5 eggs, beaten
  • 1 cup light cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Zest of 1 orange
  • 2 tablespoons maple syrup
  • Optional Toppings: Confectioners' sugar, assorted fresh fruit or maple syrup

Directions

Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside.
Slice croissants in half lengthwise.
In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes. Yield: 8 servings
Note: To get more of a souffle effect, layer the croissant pieces in a deep dish 9-in. pie plate. They will puff in the oven.
Originally published as Croissant Baked French Toast in Taste of Home Cooking School Spring 2015, p29

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  • 8 croissant
  • 5 eggs, beaten
  • 1 cup light cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Zest of 1 orange
  • 2 tablespoons maple syrup
  • Optional Toppings: Confectioners' sugar, assorted fresh fruit or maple syrup
  1. Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside.
  2. Slice croissants in half lengthwise.
  3. In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes. Yield: 8 servings
Note: To get more of a souffle effect, layer the croissant pieces in a deep dish 9-in. pie plate. They will puff in the oven.
Originally published as Croissant Baked French Toast in Taste of Home Cooking School Spring 2015, p29

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