Ingredients
8large eggs,beaten
1cupwhole milk
1cupheavy cream,(thickened cream)
2tbspwhite granulated sugar
1tbsppure vanilla extract
1tspground cinnamon
½tspsalt
12croissants,medium-sized, about 1¼ lb
⅓cupCanadian maple syrup
¼cupbutter,thinly sliced
ground cinnamon,to dust
vanillin sugar,to dust
powdered sugar,or ice cream, maple syrup, fruit, to serve
Preparation
Lightly grease a 9×13 inch-baking dish with nonstick cooking oil spray.
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon and salt.
Halve the croissants horizontally.
Arrange the bottom slices in the base of the baking dish.
Pour over half of the egg mixture, then drizzle with maple syrup.
Add the remaining croissants over the top, then pour the remaining egg mixture over the croissants.
Cover, then place the dish in the fridge for 30 minutes or overnight.
Remove the baking dish from the refrigerator, then let stand for at least 30 minutes.
Preheat the oven to 375 degrees F.
Top the croissants with thinly sliced butter, then dust with cinnamon and vanillin sugar.
Transfer to the oven, then bake for 45 to 50 minutes or until the croissants are golden.
Serve croissant french toasts warm with powdered sugar or any desired toppings, and enjoy!
