Easy, Croissant French Toast Casserole

By Tatyana's Everyday Food · 600 min

Ingredients

Instructions

1. Preheat the oven to 190°C. Grease a large casserole dish, oval, round or square.
2. Beat the eggs with the maple syrup, sugar, vanilla, salt and cinnamon for a few minutes until well mixed. Whisk in the milk and cream.
3. Split each croissant in half lengthways with a serrated knife. Halve extra-large ones crossways too if needed.
4. Dip one croissant half at a time into the custard until well soaked.
5. Layer the soaked croissant pieces in the dish, adding a handful of berries with each layer and between the halves. Pour any leftover custard over the top and scatter with more berries.
6. Cover with foil and bake at 190°C for 35 to 40 minutes until the custard is fully set. Uncover for the last 6 to 8 minutes so the croissants turn golden.
7. For overnight: assemble, cover and refrigerate. In the morning, take it out while the oven preheats, then bake at 190°C for about 50 minutes, covered with foil as above, plus extra time if needed.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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