Easy Leftover Croissant French Toast Bake

ET Food Voyage

Got croissants going stale? Then it's perfect to make this Leftover Croissant French Toast Bake, which is the easiest breakfast dish ever!

5 from 1 vote

Prep Time 5

Cook Time 25

Course Breakfast

Cuisine European

Servings 2 people

Calories 502 kcal

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 / 400°F. Grease a baking dish with butter.
Slice croissants into halves or quarters and place them into an oven-proof baking dish.
2 large Croissants (day-old and slightly stale)
Pour over the custard, making sure the croissants are evenly coated. Gently press down any dry pieces to help them absorb the custard.
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

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!

Keyword Breakfast, Easy Recipes, French Toast