Description
Indulge in this delightful Raspberry Croissant French Toast Bake, where buttery croissants meet tart raspberries in a custardy embrace. Perfect for brunch or dessert!
Ingredients
Scale
- 6 large croissants, cut into bite-sized pieces
- 2 cups fresh raspberries
- 6 large eggs
- 1 cup whole milk (or almond/oat milk)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly spray a baking dish with nonstick cooking spray.
- Prepare the Croissants: Slice the croissants into bite-sized chunks and layer them evenly in the prepared baking dish.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and a pinch of salt until well combined.
- Add Raspberries: Gently fold in the fresh raspberries into the egg mixture. Pour this mixture over the croissant pieces in the baking dish, ensuring even distribution.
- Let It Soak: Allow the dish to sit at room temperature for about 15-30 minutes so that the croissants can soak up the custard.
- Bake It Up: Bake in the preheated oven for 30-35 minutes or until golden brown on top. Let it cool slightly before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 12g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 220mg
Keywords: You can substitute fresh raspberries with blueberries or strawberries based on preference. For added flavor, sprinkle some nutmeg or additional cinnamon before baking. Drizzle with maple syrup or sprinkle with powdered sugar before serving for an elegant touch.