Croissant Baked French Toast Recipes

CROISSANT FRENCH TOAST BAKE

Steps:

• 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.
• 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.

CROISSANT FRENCH TOAST

Steps:

• Preheat griddle to 350 degrees F (175 degrees C). Spray the griddle with cooking spray.
• Whisk eggs together in a bowl until smooth. Add half-and-half, vanilla extract, and cinnamon to eggs and whisk until frothy.
• Dunk croissants, 1 at a time, into egg mixture just until both sides are coated.
• Cook croissants on the hot griddle, split-side down, until golden brown, 2 to 3 minutes. Flip and continue cooking until second side is golden brown, about 1 minute. Repeat with remaining croissants. Sprinkle confectioners' sugar over croissants.

CROISSANT FRENCH TOAST BAKE WITH BERRIES

Steps:

• Butter a 4- to 5-quart rectangular or oval baking dish. Set aside.
• In a large bowl, whisk together half and half (or milk), vanilla, eggs, brown sugar, cinnamon, nutmeg, and salt. Dip croissant halves into mixture until fully coated.
• Arrange croissants into prepared casserole, overlapping. Pour the remaining milk and egg mixture over the casserole, gently pressing to absorb.
• Tuck about 3/4 cup (total) of strawberries and blueberries between the croissant layers. Sprinkle the remaining berries over the top of the casserole. Cover the dish with plastic wrap (or the lid, if using a lidded baker), and refrigerate for at least 2 and up to 8 hours.
• Preheat oven to 350 degrees F. Remove casserole from the refrigerator 30 minutes before baking and let stand at room temperature. If you used plastic wrap, uncover, and discard wrap.
• Bake 30 minutes, covered with foil or the baking pan lid. Remove cover and bake an additional 15-20 minutes, until puffed and golden. Let stand at room temperature for 10 minutes. Dust with powdered sugar, cut into wedges, and serve with whipped cream and/or maple syrup.
• Warm maple syrup. Stir in rum and drizzle over baked french toast wedges.

CROISSANT BAKED FRENCH TOAST

Steps:

• 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.

BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS

Steps:

• For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
• For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
• Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
• For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
• Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.

FRENCH TOAST CROISSANT CASSEROLE

Steps:

• Butter casserole dish.
• Cube 10 fresh croissants in large pieces.
• Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
• Pour egg mixture over croissants, cover and refrigerate overnight.
• Next day, preheat oven 350°F.
• Toast pecans in dry pan until lightly browned and toasted.
• Sprinkle nuts over cold casserole.
• Dot with diced butter.
• Bake uncovered 350F 30-35 minutes.
• Allow to sit for 5 minutes then drizzle with warm maple syrup.
• To make warm maple syrup boil a pan of water.
• Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes.
• Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.

CREAM CHEESE CROISSANT FRENCH TOAST BAKE

Steps:

• Preheat oven to 375 F. In a large mixing bowl, whisk together eggs, milk, salt, vanilla extract maple syrup, cinnamon and nut meg until smooth.
• Tear croissants into large pieces and combine with french toast mixture. In a greased 13 x 9 baking dish. Add about half of the croissants into the bowl and mix until croissants are soaked then transfer into baking dish. repeat the process with the second half of the croissant. Pour remaining mixture into the baking dish.
• Cut cream cheese into 1 inch cubes and place a few under croissants and the rest on top of the croissants to make sure you have a good spread of cream cheese throughout the dish
• Spoon raspberry preserves over croissants and place thinly slice butter over croissants; place in the oven. Bake for 45 minutes, covering loosely with tin foil after 30 minutes. Top with raspberries and blueberries and let cool for about 5 minutes. Serve and enjoy!

CROISSANT FRENCH TOAST

Steps:

• Lightly grease a 9x13 inch-baking dish with nonstick cooking oil spray.
• In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon and salt.
• Halve croissants horizontally (like a sandwich). Arrange the bottom slices in the base of your dish.
• Pour over half of the egg mixture. Drizzle with maple syrup.
• Add the remaining croissants over the top and pour remaining egg mixture over the croissants. Cover and place in the fridge for 30 minutes or overnight.
• When ready to bake, remove baking dish from the refrigerator and let stand for at least 30 minutes to get the chill out.
• Preheat oven to 375°F (175°C).
• Top croissants with thinly sliced butter and dust with cinnamon and vanillin sugar.
• Transfer to the oven and bake for 45-50 minutes or until croissants are golden. If the tops of the croissants begin to brown too quickly, tent dish loosely with foil.
• Serve croissant french toasts warm with powdered sugar, ice cream, maple syrup and fruit (if you desire).

CROISSANT FRENCH TOAST

Steps:

• For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from the heat when it's nice and thick.
• For the croissant French toast: Split the croissants in half through the middle.
• In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs. Dunk each croissant half into the mixture so that it's fully coated. Set the pieces aside on a plate.
• Heat a large nonstick skillet over low heat, then melt a small amount of butter in it. Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low). Allow the pieces to cook on the first side for 3 to 4 minutes. Move them around in the skillet a bit to make sure they don't burn. When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so. Remove from the pan and cook the rest of the croissant halves.
• Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream.