Overnight Croissant French Toast
Croissant french toast is such a fun brunch recipe! Perfect for Easter brunch, it can be prepared ahead of time and served alongside fruit salad and other springtime recipes like asparagus quiche.
Top with sweet extras like powdered sugar, maple syrup, and fresh raspberries if desired.
- 2 eggs
- 1 cup milk
- ¼ cup Coombs Family Farms Organic Maple Syrup
- ½ tsp Simply Organic Vanilla Extract
- ¼ tsp Tacoma Boys Ground Cinnamon
- 4 croissants, sliced lengthwise
- Raspberries, to serve
- Powdered sugar, to serve
Mix the Eggs & MilkAdd the eggs, milk, maple syrup, vanilla, and cinnamon to a 9x9 inch baking dish. Whisk to beat the eggs and combine all ingredients.
Soak the CroissantsPlace the sliced croissants in the egg mixture, pressing down and flipping to submerge. Then arrange at an angle so they all fit. Let sit for at least 20 minutes or in the fridge overnight.
Prepare to BakeWhen ready to bake and if the french toast was in the fridge, remove and allow to come to room temperature first, about 1-2 hours before baking. Preheat the oven to 375 degrees Fahrenheit.
Bake and EnjoyCover the baking dish with foil, then transfer to the oven and bake for about 25-30 minutes or until the liquid has set and the croissants are slightly crisp and golden.