French Toast Casserole

French Toast Casserole

I love to make croissants. I use the recipe that Abby from Abby Sweets blogged about a while back and they’re perfect! The only problem is that I’m the only one who can (in Jamison’s case) or will (in Lex’s) eat them, so I usually end up eating a few and then freezing the rest. They freeze beautifully as they would say on Steel Magnolias.

Anyway….

There was a bag of frozen croissants in the big freezer that I kept looking at whenever I got something out of there to use. For a while now I’ve wanted to make a French Toast casserole and my mind started thinking it would be fabulous to make the casserole out of the croissants! Why not? When Mom and Darlene were here at the beginning on October I let them thaw and got to work.

The result?

This is a warm, ooey gooey treat that is just perfect for a special breakfast on a cold morning! What could be better than that?

What You’ll Need for the Casserole:
8-12 croissants cut into cubes
8 eggs
1 teaspoon of cinnamon
2 tablespoons of natural brown sugar
1/3 cup of maple syrup
1/3 cup of half and half or heavy cream
Cinnamon sugar

Preheat oven to 375 F.

Cut croissants into cubes and place in a very large bowl.

Whip together eggs, cinnamon, brown sugar, maple syrup and heavy cream until completely incorporated. Pour this mixture into the bowl of croissant cubes and toss until all cubes are thoroughly coated.

Pour the cubes into a large baking dish that has been sprayed with non-stick spray. (I used a 14 X 10 inch pan, but you can use a 13 X 9 inch pan as well.) Sprinkle the top generously with cinnamon sugar.

Bake for 25-30 minutes until golden brown and egg is set and then remove from the oven.

Top with Maple Topping (see below) and let sit 5-10 minutes before serving.

French Toast Casserole

What You’ll Need for the Maple Topping:
1 cup of heavy cream
1/2 cup of maple syrup

10 minutes or so before the casserole comes out of the oven start making your Maple Topping. You want this to be warm when it goes on the casserole as it comes out of the oven.

In a medium size pot stir together heavy cream and maple syrup. Bring to a quick boil and then reduce heat to a simmer. Cook 5 minutes stirring often.

Pour mixture over the hot casserole and let sit for 5-10 minutes before serving.

Notes: I think some chocolate chips would be good in this for a chocolatey kick. I’d also like to try this with banana, apple or pumpkin bread for a bit of a twist. You can serve with extra maple syrup if desired. Also making your own cinnamon sugar is easy, mix 1 cup of sugar with 1/2 to 1 tablespoon of cinnamon and you’re good to go!

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