Croissant French Toast Bake Recipe
This easy Almond Croissant Breakfast Bake transforms leftover croissants into a rich, custardy french toast casserole with almond paste and sliced almonds for that bakery-style almond croissant flavor.
Servings: 6 people
Ingredients
- 6 large croissants
- 3 oz almond paste store-bought or homemade
- 1 ½ cup half and half
- 4 extra large eggs
- 3 tablespoon granulated sugar
- 1 teaspoon pure almond extract
- ¼ teaspoon kosher salt
- 2 tablespoon sliced almond more if desired
Instructions
- Leave the croissants out on the counter to stale overnight. Cut into about 1” pieces.6 large croissants
- Chop almond paste into small pieces, about ¼”, and set aside.3 oz almond paste
- Add sugar, half and half, eggs, salt, almond extract to a large bowl and whisk together until smooth.1 ½ cup half and half, 4 extra large eggs, 3 tablespoon granulated sugar, 1 teaspoon pure almond extract, ¼ teaspoon kosher salt
- Add croissant cubes to the custard mixture and allow it to soak the mixture up completely, about 5 - 10 minutes, turning with a spatula to coat evenly a few times.
- Preheat oven to 350°F. Sprinkle chopped almond paste and sliced almond over the top of the casserole and bake for 40 minutes.2 tablespoon sliced almond
Notes
- Egg substitution tips: 4 extra large eggs = 4 large eggs + 2 large egg yolks = 4 large eggs + 1 large egg whites
- Storage: refrigerate leftover breakfast bake for up to a week.
Nutrition
Serving: 204g | Calories: 573kcal
