Baked Croissant French Toast Casserole

Method

1. 1
   • croissant4
   • butter60 g

   Prepare the croissants — Preheat the oven to 180°C (350°F). Butter a baking dish. Spread the softened butter and raspberry jam over the cut sides of the croissant halves, then arrange them in the dish, cut side up, slightly overlapping.

2. 2
   • egg3
   • milk3 dl
   • heavy cream1 dl
   • white sugar60 g
   • vanilla extract1 tsp
   • ground cinnamon½ tsp

   Whisk the custard — In a bowl, whisk together the eggs, milk, cream, sugar, vanilla extract and cinnamon until smooth.

3. 3
   • croissant4

   Soak the croissants — Pour the custard evenly over the croissants, pressing them down gently so they soak it up. Let sit for 10 minutes so the croissants absorb the liquid.

   ⏱10 min
4. 4
   • almonds30 g

   Bake until golden — Scatter the sliced almonds over the top and bake for 30–35 minutes, until puffed, golden and just set in the centre.

   ⏱30 min
5. 5
   • powdered sugar20 g

   Dust and serve — Let cool for 5 minutes, dust with powdered sugar and serve warm.

   ⏱5 min