Baked croissant french toast recipe
Baked Croissant French Toast recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 10 eggs, beaten
- 2 cups milk
- 1/4 cup and 1 Tablespoon brandy
- 2-1/2 Tablespoons sugar
- 1 Tablespoon and 2 teaspoons vanilla
- 6 to 12 croissants, depending on size (If using very large ones, use 6 to 8, for medium-size, use 10 to 12)
Beat eggs, milk, brandy, sugar, and vanilla in large bowl. Cut croissants in half horizontally and place, cut side up, in a 9 x 13-inch pan that has been sprayed with non-stick cooking spray. Pour liquid evenly over croissants, being sure to cover all the layers. Dot with butter and sprinkle cinnamon on top. Bake in preheated 325 degrees oven for about 35 minutes or until puffed and set.
This may be prepared a night ahead and stored in refrigerator overnight before baking.
Serves:8 to 10
Tags: recipe, Baked croissant french toast recipe, diy, how to cook, prepare Baked croissant french toast recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com