Layers of buttery croissants are the base for this maple caramel laced baked Croissant French toast breakfast.
There's only a few ways to go big for breakfast. One, going out. There's just something about it that makes me happy. It's a ridiculous indulgence that I love every once in a while. Two, getting up and attacking the kitchen in your pajamas. You know, going big at home. I'm not talking scrambled eggs and a toasted bagel or a bowl of yogurt with some Honey Bunches of Oats. I'm talking making a real deal sit down together before life gets crazy breakfast, with sausage on the side.
And this baked croissant French toast recipe? It kind of wins.
With a delicious maple caramel bottom and layers of buttery croissants baked into an egg custard... there really isn't a more gratifying sweet-tooth breakfast out there (and this is coming from a huge fan of fresh waffles). Pick up some fresh baked croissants from the baker. Tomorrow morning is going to rock!
Or, if you really want to shock them. Serve this for dessert. Add a scoop of vanilla ice cream over top of this baby fresh from the oven and you may really be on to something!
What is your best breakfast ever? Personally, I am a huge fan of savory, simple egg breakfasts. But, every now and then, on mornings like this one, something sweet with a great maple syrup really goes a long way! Baked French toast, waffles, pancakes? What would be your go-to special breakfast menu?
If you’ve tried my Baked Croissant French Toast recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1 cup sugar
- ¼ cup good maple syrup, plus 2 tbs
- ½ cup water
- 2 cups whole milk
- 2 large eggs
- 5 croissants, fresh from the bakery, cut in half horizontally
- Preheat the oven to 350 degrees F.
- Grease a round 9" cake pan and set aside.
- Put the sugar, 2 tbs maple syrup, and water in a small saucepan over medium-high heat.
- Bring to a boil without stirring, and cook until amber in color and a candy thermometer reads 240 degrees, about 10 - 13 minutes.
- Remove from heat, pour into the prepared cake pan and set aside.
- Whisk the milk, eggs and remaining syrup in a large bowl.
- Dip each of the croissant pieces in to coat.
- Arrange in two or three layers over the caramel sauce in the cake pan, pressing to flatten.
- Carefully pour any of the remaining milk mixture over the croissants.
- Place the cake pan in a large roasting pan.
- Pour just enough water into the roasting pan that it comes halfway up the outside of the cake pan with the croissants in it.
- Carefully place in oven and bake for 45 minutes, until golden brown and set.
- Carefully remove from the hot water bath, slice and serve.
(I would try flipping this next time, so that the caramel spills out over the top. Not sure if it would work, but worth a go).
Amount Per Serving: Calories: 642Saturated Fat: 11gCholesterol: 141mgSodium: 420mgCarbohydrates: 102gFiber: 1gSugar: 76gProtein: 12g