Croissant French Toast Bake

prep time:: 15 min
total time:: 1 hr

Makes 12 servings

I tweaked a few recipes together to come up with a great and easy breakfast bake. I always make it the night before to let the croissants absorb the liquids over-night, and then I pop it in the oven in the morning for an easy breakfast.

ingredients

Croissant Bake:

6 large croissants
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
dash of salt

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

directions

1
Break the croissants into 1-inch cubes. Place cubes in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
2
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the croissant pieces, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
3
In the morning, preheat the oven to 350°F. Make the praline topping by combining all ingredients in a medium bowl and blending well.
4
Spread Praline Topping evenly over the croissants and bake for 45 minutes, until puffed and lightly golden. Serve with maple syrup if desired.

Source: Deanna Abbondola