Cook and Scale
Baked Croissant French Toast Casserole
4 servings · 30 min total
Buttery day-old croissants soaked in a vanilla-cinnamon custard, studded with raspberry jam and sliced almonds, then baked until golden and puffed — an indulgent breakfast bake for a lazy weekend.
Ingredients
- 4 croissant, day-old, halved lengthwise
- 60 g butter, softened
- 4 tbsp honey
- 3 egg
- 3 dl milk
- 1 dl heavy cream
- 60 g white sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 30 g almonds, sliced
- 20 g powdered sugar, for dusting
Contains: Gluten, Milk, Egg, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Whisk the custard — In a bowl, whisk together the eggs, milk, cream, sugar, vanilla extract and cinnamon until smooth.
- 3.
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.
- 4.
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.
- 5.
Dust and serve — Let cool for 5 minutes, dust with powdered sugar and serve warm.