Cinnamon Croissant French Toast Bake Food

BAKED CROISSANT AND AMARETTO FRENCH TOAST

Steps:

• Grease a 9x9 baking pan with butter or cooking spray. Tear the croissants apart into pieces and put in the prepared dish.
• In a large bowl whisk the eggs, milk, yogurt, sugar, amaretto and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge.
• For the cinnamon sugar topping, mix flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut the cold butter in with a pastry cutter or just use your fingers until the mixture looks crumbly.
• Preheat oven to 350 degrees.
• Before baking, sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 40-45 minutes depending on how crispy you want it to be. I like mine to be on the crispier side so I bake mine for the full 45 min!
• Serve with warm maple syrup and enjoy!

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.

CINNAMON BAKED FRENCH TOAST

Steps:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

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.

OVERNIGHT CROISSANT FRENCH TOAST

Steps:

• Spray a 13 x 9-in. baking dish with non-stick cooking spray. Set aside.
• In a large mixing bowl, whisk eggs, cream, vanilla, cinnamon, orange zest, maple syrup, and salt together. Submerge croissant halves in liquid until completely soaked.
• Arrange croissants in the prepared baking dish, overlapping slightly if necessary. Cover with plastic wrap and refrigerate overnight.
• When ready to bake, remove dish from fridge and sit at room temperature for 30 minutes.
• Preheat oven to 375°. Bake uncovered for 25 to 30 minutes, until golden brown.
• Serve with berries, whipped cream and maple syrup. Serves 6.

CROISSANT BAKED FRENCH TOAST WITH CINNAMON APPLES

Steps:

• Heat a large pan over medium heat and add in butter and apples. Cook for five minutes to soften. Add in the brown sugar and cinnamon and cook for another 10 minutes, stirring often. Set aside.
• Use a serrated knife to cut the croissants into bite-sized cubes. Place the croissants in a large baking dish.
• In a large bowl, whisk together the eggs, half and half, vanilla, and salt. Pour the custard mixture over the croissants and push down gently to make sure that all pieces are dampened.
• Pour the apple mixture over the croissants. Cover with foil and refrigerate at least four hours, or overnight.
• Preheat oven to 350 degrees. Bake French toast casserole covered for 30 minutes. Remove foil and bake for another 15-20 minutes, or until the custard is set and the french toast starts to pull away from the sides of the pan. Serve with maple syrup and dust with powdered sugar (optional).

CROISSANT FRENCH TOAST

Steps:

• Split the croissants in half through the middle.In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low). Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it 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 syrup, strawberries, and whipped cream. Absolute heaven!

BLUEBERRY CROISSANT FRENCH TOAST BAKE

Steps:

• Preheat oven 375 degrees F. Butter a large 9x13 deep casserole dish with butter.
• In the bowl of a large stand mixer, beat the room temperature butter and sugar together over medium speed until nice and creamy. Once the sugar and butter are creamed, slowly add the eggs, one at a time. Mix well between each addition. Then add the vanilla, heavy cream and salt. Mix until everything is combined.
• Tear 6-8 croissants alternating between tearing in half and in thirds. Place the torn croissants in the buttered casserole dish, top with fresh blueberries (blackberries would also be wonderful) and pour the custard over the top. The custard mixture may appear clumpy, thats ok!
• Sprinkle the top with 1/4 cup sugar and bake at 375 degrees F for 30-35 minutes.
• Serve as is or with whipped cream, maple syrup or powdered sugar! EAT.

CROISSANT FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9x13 baking dish with vegetable oil spray and set aside.
• In a large bowl whisk together the eggs, milk, half and half, both sugars, vanilla extract, nutmeg, and cinnamon.
• Add in the croissant pieces and chopped pecans, gently stir until custard is soaked into the croissants.
• Pour mixture into the prepared baking dish.
• Bake for 40-45 minutes until golden brown.
• Mix powdered sugar with milk and drizzle the glaze over the casserole before serving, garnish with berries and serve.

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.

BAKED CROISSANT FRENCH TOAST WITH CINNAMON BRANDY APPLES

Steps:

• Halve croissants and set aside.
• Combine 6 eggs, coconut milk, vanilla extract, kosher salt, maple syrup, 1 tsp cinnamon in medium sized mixing bowl. Whisk and set aside.
• Peel, core and dice apples. Mix with brown sugar, ground clove, ½ tsp cinnamon and brandy/cognac. Set aside.
• Prepare 9x13 baking pan by lightly buttering bottom.
• Dunk 1 by 1 or 2 by 2 croissants into egg milk mixture and arrange in baking dish. Repeat process until all croissants have been used. Add remaining milk/eggs to baking dish. Arrange apples on top of croissants and sprinkle with cinnamon. Let sit at least 30 minutes before baking.
• Preheat oven to 350°
• Place baking dish in lower half of the oven so avoid burning croissant tops.
• Bake uncovered for 40-45 minutes. Remove from oven, serve with fresh whipped cream and high quality maple syrup.

BLUEBERRY FRENCH TOAST CROISSANT CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking pan with 2 tablespoons of the salted butter. Set aside.
• In a 1 quart measuring cup or bowl, add the eggs, half and half, vanilla extract, cinnamon, maple syrup, and pinch of kosher salt. Use a whisk the beat the custard mixture until combined. Set aside.
• Place the pieces of croissants in the prepared baking dish. Sprinkle the blueberries on top of the croissants. Carefully pour the custard over the croissants. Press down lightly so the croissants absorb the liquid. Dot the top of the casserole with the remaining 2 tablespoons of butter.
• Bake for 30 to 40 minutes in the oven. The top of the casserole should be golden brown and spring back when lightly touched.
• Dust with powdered sugar and cut into 12 pieces.
• Serve with maple syrup.

MAPLE PECAN CROISSANT FRENCH TOAST BAKE

Steps:

• Preheat the oven to 375°F. Grease a 9×13-inch baking dish (or any comparable oven-safe baking vessel) with butter or spray, then set the baking dish aside.
• Add the torn croissant pieces into a large bowl and set aside.
• In another medium-sized bowl, whisk the eggs together. Then pour in the milk, maple syrup, vanilla extract and paste (if using)- whisking the mixture well. Add in the salt, cinnamon, and cardamom, and mix again to fully combine the custard mixture.
• Pour the custard mixture into the bowl of torn croissants. Gently press/toss the croissants together with the custard to fully coat. Let the mixture sit to absorb the liquid for at least 10 minutes.
• Then transfer half of the soaked croissant pieces into the prepared baking dish. Nestle the cubed piece of cream cheese evenly on top of the croissant pieces, then sprinkle half of the pecan halves evenly over the surface.
• Layer the remaining half of soaked croissants into the baking dish and top with the remaining 1/2 cup of pecan halves.
• Bake the dish for 35-40 minutes or until the tops of croissants are golden brown. To prevent over-browning, loosely tent the baking dish with a sheet of foil, if needed.
• Serve the maple pecan croissant french toast bake warm with more maple syrup on top and a dusting of powdered sugar, if desired. Enjoy!

CINNAMON CRUNCH CROISSANT FRENCH TOAST

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with a reusable mat or parchment paper. In a shallow dish, combine coconut milk, ground flax, cinnamon, salt, brown sugar, optional bourbon, and vanilla, stirring to combine. Let sit for a couple of minutes to thicken.
• Meanwhile, slice croissants horizontally, almost all the way though. One at a time, place a croissant in the shallow dish and coat with liquid, letting sit for 10 seconds or so. I use a spoon to help cover the liquid on all sides. Place on your prepared baking sheet and repeat with croissant #2. Sprinkle the tops with a bit more brown sugar if desired.
• Bake for 10-13 minutes, until dark brown and crispy. Some sugar may burn as it slides off onto the parchment, so keep an eye on this (it's not a big deal though).
• Spoon yogurt or cream inside of the croissants (like a sandwich) and fill with sliced berries. Garnish with a sprig of mint and serve with warmed maple syrup.

CINNAMON CROISSANT FRENCH TOAST BAKE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cut day-old croissants in half lengthwise and evenly spread on a large baking sheet. Toast, cut side up, until crispy and browned about 3-5 minutes. It may take longer or shorter depending on how large and how dry the croissants are. Watch carefully to ensure they don't burn.
• Remove croissants when crispy and reduce heat to 350 degrees. Let croissants cool then tear into large bite-size pieces.
• Butter a 9" x 13" baking dish and add the croissant cubes, arranging them evenly.
• Reserve 3 tablespoons of sweetened condensed milk and add the remaining to a large bowl. Whisk in eggs, milk, cinnamon, nutmeg and salt.
• Pour custard over croissants and cover with foil. Let sit at least five minutes up to 18 hours refrigerated.
• Bake covered until puffed, about 25 minutes. Remove foil and bake until golden brown 10-15 minutes longer.
• Cool at least 5 minutes then cover with powdered sugar and a drizzle of the reserved sweetened condensed milk.