Croissant French Toast Bake with Berries
User Reviews
5
Croissant French Toast Bake with Berries
Description
Croissant French Toast Bake with Berries uses buttery croissants cut in half and soaked thoroughly in a vanilla-scented custard made from eggs, half and half, brown sugar, cinnamon, nutmeg, and salt. Fresh strawberries and blueberries are tucked between the croissant layers and sprinkled on top, giving bursts of natural sweetness and a slightly tart contrast. After a refrigeration period to allow the flavors to meld, the casserole is baked covered and then uncovered to achieve a puffed and slightly crisped top.
The resulting dish is tender and richly flavored, with the croissants absorbing the custard to form a soft and moist base accented by fragrant warm spices. The berries provide juicy texture contrasts throughout each bite. A dusting of powdered sugar adds delicate sweetness and visual appeal.
This bake suits leisurely breakfasts or weekend brunches where it can be served with lightly sweetened whipped cream for creaminess and a drizzle of rum maple syrup that brings complexity and warmth to the overall flavor. The dish benefits from being prepared ahead and refrigerated, making it practical for gatherings.
Ingredients
French Toast
- 8 large croissants , cut in half lengthwise
- 2 cups half and half or whole milk
- 1 teaspoon vanilla extract pure
- 6 large egg
- 1/2 cup light brown sugar , lightly packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup strawberries , cut into 3/4- to 1-inch pieces
- 1 cup blueberries
- powdered sugar , for dusting baked casserole
- Whipped Cream for serving (optional, lightly sweetened
Rum Maple Syrup
- 1 cup pure maple syrup
- 1 tablespoon dark rum
Instructions
Make the French Toast
- Butter a 4- to 5-quart rectangular or oval baking dish. Set aside.
- In a large bowl, whisk together half and half (or milk), vanilla, eggs, brown sugar, cinnamon, nutmeg, and salt. Dip croissant halves into mixture until fully coated.
- Arrange croissants into prepared casserole, overlapping. Pour the remaining milk and egg mixture over the casserole, gently pressing to absorb.
- Tuck about 3/4 cup (total) of strawberries and blueberries between the croissant layers. Sprinkle the remaining berries over the top of the casserole. Cover the dish with plastic wrap (or the lid, if using a lidded baker), and refrigerate for at least 2 and up to 8 hours.
- Preheat oven to 350 degrees F. Remove casserole from the refrigerator 30 minutes before baking and let stand at room temperature. If you used plastic wrap, uncover, and discard wrap.
- Bake 30 minutes, covered with foil or the baking pan lid. Remove cover and bake an additional 15-20 minutes, until puffed and golden. Let stand at room temperature for 10 minutes. Dust with powdered sugar, cut into wedges, and serve with whipped cream and/or maple syrup.
Make the Rum Maple Syrup
- Warm maple syrup. Stir in rum and drizzle over baked french toast wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 0.125recipe | |
| Calories | 513kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 185mg | 62% |
| Sodium | 432mg | 18% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 186mg | 19% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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