- 10 – 12 croissants (just depends on how many fit in your dish)
- 5 large eggs
- 1 1/2 cups milk (2% or whole)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 – 2 tbsp cinnamon/sugar mix (see Recipe Tips above)
- Preheat your oven to 350 degrees.
- Lightly grease a 9 × 13 baking dish with butter.
- Mix together the eggs, milk, cinnamon and vanilla. I like to use a hand blender to do this so the mixture is smooth and creamy. Set aside.
- Slice the croissants in half horizontally.
- Lay the bottom halves of the croissants in the baking dish. Squish them together as much as you can. See picture above.
- Pour half of the egg/milk mixture over the croissants, making sure to soak all pieces from top down. You can lightly press the croissants into the egg mixture.
- Then lay the tops of the croissants into the dish.
- Pour the remaining egg/milk mixture over the tops of the croissants.
- Let the croissants soak up the egg mixture for at least 30 minutes.
- Then sprinkle the french toast with 1 – 2 tbsp of cinnamon/sugar mix.
- Bake covered with tin foil for 25 minutes.
- Then after this time remove the foil and bake for an additional 25 – 30 minutes, or until the french toast has puffed up and the the centre of the french toast bake isn’t jiggly.
- Serve with syrup.
- Category: Breakfast
Keywords: croissant french toast, french toast bake