Want something decadent for breakfast or brunch?
This French Toast casserole has it all. Sweet, flavorful, fluffy, soft, and crunchy all at the same time and oh, so good. Paired with scrambled eggs and crisp bacon, this French toast takes a boring, bland breakfast to the next level. That special something you sometimes need to pair with say, a crisp, fall Saturday morning or Sunday brunch with family or friends.
A snap to put together and very easily transported, this might become my go-to specialty. I’m betting this recipe can be changed up a bit by the addition of various fruits and nuts.
Maybe some chopped apples for fall and cranberries at Christmas time?
Yeah, that sounds like a plan.
Croissant French Toast
3 eggs, beaten
1 cup whole milk (I used 2%)
1/4 cup plus 1 tbsp. sugar, divided
2 tbsp. orange juice
Grated zest of one orange
1 tbsp. vanilla
Preheat the oven to 350 degrees.
In a bowl, beat the eggs. Add milk, 1/4 cup sugar, orange juice and zest, and vanilla. Whisk until well combined.
Butter a 8×8 baking pan or casserole dish. Tear the croissants into chunks and arrange in the buttered baking dish in a single layer. Pour the egg mixture over the croissants.
Using a spatula, press the croissants into the egg mixture to ensure the croissants are moistened.
Bake, covered with foil, for 20 minutes. Remove the foil and continue baking for another 20 minutes.
Remove from oven, sprinkle with the remaining 1 tbsp. of sugar. Return to oven and continue baking until crisp, about 5 minutes.
This recipe was adapted from a Food Network magazine recipe (April 2013) that called for baking the French toast covered for the full 40 minutes, then broiling for 5 minutes after sprinkling the sugar on top. You can also broil the top to crisp, but I found that the top will burn easily. I prefer baking the French toast covered for the first half of baking, then uncovered for the second half of baking to brown and crisp the top. The sugar topping can be reduced or eliminated altogether, as the casserole is just as delicious without it.
The next time I make this, I think I’ll add a little cinnamon and nutmeg to just 1/2 tsp. sugar.
Serve with warmed maple syrup or make an orange syrup by warming 1/2 orange marmalade and 1/4 cup water in a microwave-safe container for 1-2 minutes in the microwave.