French Toast Casserole with Croissants
9 croissants (a little stale, if possible, but if they're not, it's ok. I have made it both ways and didn't notice much of a difference)
9 eggs, beaten
2 1/4 cups milk
2 Tbsp vanilla extract
2 Tbsp syrup (I used plain old Aunt Jemima)
1/4 cup white sugar
3/4 cup brown sugar
1 Tbsp Cinnamon
For the Topping:
1/4 cup flour
1 cup brown sugar
1 tbsp cinnamon
1 tsp nutmeg
1 stick cold butter
Break croissants into small pieces and put into a greased dutch oven or large baking dish.
Beat eggs and add vanilla, syrup, white sugar, brown sugar and cinnamon. Pour over croissants. I let mine sit overnight and just gave it a stir in the morning before I was ready to bake it. I have made it and let it soak only an hour or so and it still came out good. It's just nice to have it ready to go in the morning. Easy breakfast!
To make the topping:
Combine dry ingredients. Cut butter into small cubes and using your hands, mix the dry ingredients into the butter. You want the butter to be cold. You want the butter "chunks"to be about the size of a pea when you're done. I suppose you could use a food processor, but I don't have one, so I had to use my hands...lol
Preheat oven to 350 degrees. Sprinkle topping onto casserole...distributing evenly. Bake for 1 hour and 10 minutes.
It really depends on how "gooey"you want it. If you take it out and it's still "jiggly"in the middle, cook it for another 10-15 minutes. Let it cool for at least 15 minutes before serving. It will help it firm up a little, too.
 | |||||
| This is what it looks like before baking. |
 |
| This is right after it came out....see the bubbles on the side??? Yum! |
 |
| Delicious! |
I make 3-4 disposable aluminum pans of this for camping(10-15 teenage boys + adults). I bake them and cover with foil. At the camp site we cut into serving pieces an put them on a large griddle to heat them through. These are my most requested recipe during the summer.
ReplyDelete