Croissant French Toast Bake
Grab your forks and grab your plates because this croissant french toast bake is going to have you coming back from more!
Ingredients
Croissant French Toast
- 12 pack of mini croissants
- 5 eggs room temperature
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 1 tbsp Disaronno (if you are using almond extract instead use ½ tsp)
- 1 tbsp honey
- 1 tbsp granulated sugar
- Nutella
Topping
- maple syurp
- fresh berries
Instructions
- Preheat the oven to 350F and set aside an 8 inch loaf tin or ramekin.
- Set aside 5 mini croissants and with a knife chop up the remaining croissant into 1 inch cubes.
- In a medium bowl, crack 5 eggs, cinnamon, vanilla, Disaronno, honey and sugar. With a fork whisk together until well combined. Remove ¼ cup from the mixture and set a side.
- Divide your chopped croissants in half. Add the first half of the croissants to the loaf pan, making sure they are evenly spread out. Pour half of the egg mixture on top of the croissants. Take a spoon and add four large spoonfuls of nutella staggered across the first layer of chopped croissants and eggs.
- Next, add the remainder of the chopped croissants to the top. Press down slightly to compress the two layers, then evenly pour the rest of the egg and repeat spooning on the nutella.
- Taking your whole croissants, slice down the center part ways down (like a hotdog bun). Fill each croissant with Nutella.
- Place each whole croissant seam/slit side down in the loaf pan. Pour the reserved ¼ cup of the egg mixture evenly over top and lightly dust with sugar.
- Place in the oven for 35-45 mins. You will know it is done when it is amber in colour and has puffed up in size. Let cool for five mins.
- Serve with fresh berries and maple syrup and enjoy!