Ingredients for French Toast Croissant Casserole
- 10 croissants
- 6 large eggs
- 1 teaspoon vanilla extract
- ½ cup packed brown sugar
- 2 cups milk
- 1 tablespoon orange zest
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup pecan halves
- 2 tablespoons diced cold butter
- 1 bottle maple syrup (for warming and serving)
- powdered sugar (for dusting)
- 1 cup water
- fresh strawberries (optional topping)
- sugar (for macerating strawberries, optional topping)
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How to Make French Toast Croissant Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
- Cut 10 croissants into 1-inch pieces.
- In a large bowl, whisk together 6 large eggs, 2 cups milk, 1 teaspoon vanilla extract, ½ cup packed brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt, and 1 tablespoon orange zest.
- Gently fold the croissant pieces into the egg mixture. Cover and refrigerate overnight (or for at least 2 hours).
- Toast ½ cup pecan halves in a dry skillet over medium heat until fragrant and lightly browned. Set aside.
- Pour the croissant mixture into the prepared baking dish. Sprinkle evenly with toasted pecans.
- Dot the top with 2 tablespoons of diced cold butter.
- Bake uncovered for 30-35 minutes, or until golden brown and set.
- Let the casserole stand for 5 minutes before serving.
- To make warm maple syrup: In a small saucepan, heat 1 cup of water to a boil. Remove from heat and place a bottle of maple syrup in the hot water for 15 minutes to warm.
- Serve warm, drizzled with warm maple syrup, dusted with powdered sugar, or topped with fresh strawberries macerated in sugar (see optional topping instructions below).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
117g
Fat
95g
Carbs
21g
