In a bowl, whisk together eggs, milk, double cream, sugar, and vanilla to make the custard mixture.
2 Eggs, ½ cup Milk, ½ cup Double Cream, 3 tbsp White Sugar, 1 tsp Vanilla
Preheat your oven to 200°C. Grease a baking dish with butter.
Slice croissants into halves or quarters. Line them up into the baking dish in one layer.
2 large Croissants (day-old and slightly stale)
Pour half the custard mixture over the layer, then top the dish with remaining croissants and pour in the remaining custard until completely soaked.
Place the baking dish into the oven and cook for 20-25 minutes until the top is golden with a light crisp.
To make the maple mascarpone topping, simply whisk together Mascarpone and Maple Syrup until creamy. Top it over the fresh toast (cooled down) and serve either warm or cold.
125 g Mascarpone, 1 tbsp Maple Syrup
Notes
Use croissants that are at least a day old. Bread/pastries that are slightly going stale are best for making the likes of French Toast and Bread Puddings. This is because that slightly hardened and dried out texture is best for soaking up the custard without going soggy.
Baking at a relatively high temperature allows the surface of the french toast to lightly crisp up. This generates more texture as you enjoy the baked french toast.
If not making the Maple Mascarpone topping, simply dust icing sugar on top over your baked croissant french toast and serve with a drizzle of maple syrup!