Description
A simple baked French toast using croissants and fresh raspberries.
Ingredients
Scale
- 8 large day-old croissants
- 2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup fresh raspberries
- 2 tablespoons melted butter for greasing
- Powdered sugar for dusting (optional)
Instructions
- Grease a 9×13 inch baking dish with melted butter.
- Tear the croissants into bite-sized pieces and place them in the prepared baking dish.
- Scatter the fresh raspberries evenly over the croissant pieces.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the milk and egg mixture evenly over the croissants and raspberries. Gently press down to submerge the bread.
- Cover the dish and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Remove the dish from the refrigerator and let it sit at room temperature for 15 minutes before baking.
- Bake for 35 to 45 minutes, or until the top is golden brown and the center is set.
- Let the bake cool for 10 minutes before serving. Dust with powdered sugar if desired.
Notes
- Using day-old croissants gives the best texture for soaking up the custard.
- You can substitute frozen raspberries, but do not thaw them before adding them to the dish.
- If the top browns too quickly, loosely cover the dish with aluminum foil for the last 10 minutes of baking.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25
- Sodium: 350
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 2
- Protein: 12
- Cholesterol: 150
Keywords: raspberry, croissant, French toast, bake, breakfast, brunch, sweet bread pudding