Description
A delicious and easy Overnight Croissant French Toast Bake that is perfect for breakfast or brunch.
Ingredients
Scale
- 8 large croissants, torn into pieces
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup maple syrup (for serving)
- Powdered sugar (for serving, optional)
- Fresh berries (for serving, optional)
Instructions
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
- In a greased 9×13-inch baking dish, layer the torn croissant pieces evenly.
- Pour the egg mixture over the croissants, ensuring all pieces are soaked. Gently press down on the croissants to submerge them in the liquid.
- Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours) to allow the croissants to absorb the mixture.
- Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the dish for 45-50 minutes, or until the top is golden brown and the center is set.
- Let the bake cool for 10 minutes before serving. Drizzle with maple syrup and dust with powdered sugar if desired. Top with fresh berries for added flavor.
Notes
- For a chocolate twist, add 1 cup of chocolate chips to the croissant layer before pouring the egg mixture over.
- Substitute half of the croissants with brioche for a different texture and flavor.
- Prep Time: 15 minutes
- Refregiration Time: 4 hours
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg