Croissant Baked French Toast
Light and buttery with a sweet cinnamon finish.
Serves 8 |
|3 extra-large eggs |
|8 extra-large egg yolks |
|5 cups half-and-half |
|1 1/2 cups sugar |
|1 1/2 teaspoons pure vanilla extract |
|6 croissants, cut in half horizontally |
|1 cup golden raisins |
- Preheat the oven to 325° F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside.
- In a large baking dish, distribute the bottoms of the sliced croissants, sprinkle with raisins, then add the tops of the croissants. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Cover dish with aluminum foil.
- Place baking dish in oven. Bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
- Serve warm with syrup.