Description
A delightful and comforting French toast casserole made with flaky croissants, eggs, and cream, perfect for brunch.
Ingredients
- 6 large croissants, preferably slightly stale, sliced
- 4 large eggs
- 1 cup milk (almond milk for a dairy-free option)
- ½ cup heavy cream
- ½ cup granulated sugar (or maple syrup for a refined sugar-free version)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, diced
Instructions
- Prepare your baking dish by greasing it generously with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the custard over the sliced croissants, ensuring each piece is submerged to soak up the flavors. Let soak for at least 30 minutes or overnight in the fridge.
- For the crumble topping, mix the flour, brown sugar, and ground cinnamon in a smaller bowl. Add the cold diced butter and mix until crumbly.
- Sprinkle the crumble topping evenly over the soaked croissants.
- Bake in a preheated oven at 350°F (175°C) for about 40-50 minutes, or until the custard sets and the top becomes golden brown.
Notes
For added texture, consider lightly toasting the croissant slices before soaking. Customize with fruits or nuts for variations.
