Croissant French Toast Bake

Fri, 4 February 2022

Chef: Cliona O'Connor

Ingredients:

- 4 large eggs beaten

- 130mls whole milk

- 100mls cream (thickened cream)

- 1 tbsp Caster sugar 

- 1 tsp pure vanilla extract

- ½ tsp ground cinnamon

- 1/2 teaspoon salt

- 4 large or 6 medium-sized croissants, (not fresh - a day or 2 old)

- 2 tbsp chocolate spread (I used chocolate peanut butter)

 

To serve: Maple syrup and berries or ice-cream

 

Method:

1. Preheat oven to 170C/340F.

2. Halve the croissants and spread chocolate spread on one side. Replace lid and put into oven proof dish. You want them to be nice and snug.

3. In a bowl whisk together the eggs, cinnamon sugar, vanilla extract, milk and cream.

4. Pour over the croissants. 

5. Use a fork to squash the croissants into the cream sauce. I piece the croissants also.

6. Leave to soak for 30/45 mins (or overnight in the fridge covered).

7. Bake for 35-40 mins. 

8. Dust with icing powder and serve warm.

 

Tip - if you prepare the night before take the dish out do the fridge 30 mins before baking.