Ingredients
For the French Toast
- 6 to 8 Croissants
- 5 large Eggs
- 500 ml Full Cream Milk / Whole Milk
- 60 ml Maple Syrup
- 1 1/2 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 pinch Fine Table Salt
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and prepare a 20 x 30 cm (8 x 12 inch) glass or ceramic baking dish.
- Cut Croissants: Cut each croissant into large chunks and set them aside for soaking.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, cinnamon, vanilla extract, and salt until smooth. Note that cinnamon may float to the surface, which is normal.
- Soak Croissants: Dip each croissant chunk into the egg mixture, letting it soak for a few seconds, then place directly into the prepared baking dish. Repeat this until the baking dish is tightly packed with soaked croissants.
- Add Remaining Mixture: Pour the remaining egg mixture over the croissants in the baking dish to ensure thorough custard absorption.
- Bake: Bake for 45 to 60 minutes, or until the crosts are golden and flaky on top and the custard has fully set.
- Cool and Serve: Allow the French toast to cool for 15 minutes before serving. Optionally, dust with powdered sugar and serve with your choice of toppings.
- Storage: If preparing in advance, cover the cooled dish with plastic wrap and store in the refrigerator.
Notes
- Use slightly stale or day-old croissants for better absorption of the custard.
- A glass or ceramic baking dish helps ensure even cooking without hot spots.
- For toppings, consider fresh fruits, whipped cream, or more maple syrup for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: French-American
