Hello Friends! I hope you are staying warm! It seem like, everyone I know, in all different parts of the country, are experiencing some frigid weather! Brrrrr!! Here in Tennessee we only got a tiny dusting of snow but it has all iced over! I think the low tonight is only 6 degrees which is crazy for us!! It definitely puts me in the mood to bake. My boys have been out of school all week so far due to the bad weather. It has been fun to sleep in and have leisurely breakfasts together! The boys requested this Brûlée Croissant French Toast Bake and I was happy to make it. I made this for our after church Christmas Eve Brunch this year and it was divine! I subbed the milk for eggnog and it was the perfect ‘Christmasy breakfast.
Of course, today I made it with regular milk and it was wonderful! The custard interior pairs perfectly with the caramelized top! The buttery croissants are just the perfect bread to use. Simply wonderful! We love this Brûlée Croissant French Toast Bake with freshly sweetened whipped cream and berries. I do not think it needs syrup but of course you can always add a drizzle if you want to!
Other Great Breakfast Recipes:
Creme Brûlée Baked French Toast
Crustless Quiche with Blistered Tomatoes
Hootenanny aka German or Puff Pancakes
Brûlée Croissant French Toast Bake
Description
Brûlée Croissant French Toast Bake has a soft, buttery, and custardy interior with a crunchy caramelized top! Simply divine!
Ingredients
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 6 tablespoons salted butter, melted
- 8 large eggs, beaten
- 2 cups whole milk (or eggnog)
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 20–24 mini croissants
- 1–2 tablespoons granulated sugar
- whipped cream, fresh fruit for serving
Instructions
In a bowl, mix the brown sugar, maple syrup, and melted butter. Pour the mixture in the bottom of the prepared baking dish and spread evenly.
In a large bowl, whisk together the eggs, milk (or eggnog), vanilla, cinnamon, nutmeg, and salt. Dunk each croissant into the egg mixture, allowing the croissant to sit for a minute and soak up the eggs. Arrange them evenly in the prepared baking dish, as best you can. Pour the remaining egg mixture over the croissants.
Cover and place in the fridge for at least an hour or overnight. When ready to bake, preheat the oven to 375° F. Sprinkle 1-2 tablespoons of sugar evenly over the French toast. Bake for 40 minutes or until the French toast is golden and crisp. If the top begins to brown too quickly, loosely cover with foil
Serve the French toast warm, topped with whipped cream , and berries. Enjoy!
Recipe Source: Adapted from Half Baked Harvest
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