Buttery Croissant French Toast (Druckversion)

Herzhafter Auflauf mit Croissants, cremiger Mischung und einer Vielfalt frischer Beeren.

# Zutaten:

→ Croissants

01 - 6 large all-butter croissants, preferably day-old

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon fine sea salt

→ Berries

09 - 1.5 cups mixed fresh berries (blueberries, raspberries, strawberries, blackberries)

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons turbinado or demerara sugar
12 - Powdered sugar for dusting, optional
13 - Maple syrup for serving, optional

# Zubereitung:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Slice croissants horizontally and layer half of the pieces in the bottom of the baking dish. Sprinkle half of the mixed berries evenly over the croissants. Layer remaining croissant pieces on top and scatter remaining berries over them.
03 - In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
04 - Slowly pour the custard mixture evenly over the croissants, pressing gently to help the croissants absorb the liquid. Let the casserole sit at room temperature for 15 minutes, or cover and refrigerate overnight for deeper flavor.
05 - Drizzle melted butter over the top and sprinkle with turbinado sugar.
06 - Bake uncovered for 40–45 minutes, or until the top is golden and the custard is set but still slightly wobbly in the center.
07 - Remove from oven and let rest for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup if desired.

# Expertentipps:

01 -
  • It tastes like a French patisserie breakfast but honestly comes together faster than you'd expect.
  • You can assemble it the night before and just slide it into the oven, which is perfect when you'd rather sleep than stress.
  • The buttery croissants get this impossibly tender texture that somehow stays structured and doesn't turn into mush.
02 -
  • Day-old croissants are non-negotiable because fresh ones turn into mush, which I learned the expensive way by buying beautiful croissants from the bakery that morning.
  • The casserole will look a little underbaked when it comes out, but that's the point because it continues cooking as it cools and sets into that perfect custardy texture.
03 -
  • If your croissants aren't day-old, slice them and spread them on a baking sheet, then toast them in a 300°F oven for about 10 minutes to firm them up and give them a head start on absorbing the custard.
  • The casserole keeps covered in the fridge for about two days, and reheating a slice in a 300°F oven for about five minutes brings back that just-baked texture without drying it out.
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