Croissant French Toast Bake
This Croissant French Toast Bake is a rich and delicious breakfast recipe! Made with buttery croissants, creamy milk, eggs, vanilla, cinnamon and sugar, this dish is quick and easy to assemble. Can be made ahead of time.
Servings 8 servings
Ingredients
- 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
Instructions
- Preheat your oven to 350 degrees F.
- 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.