Wednesday, October 23, 2013

Baked French Toast

One of our family's favorite traditions is to eat breakfast for our meal after Church each Sunday, we usually just have pancakes or waffles, but sometimes I like to change it up. This French Toast is a family favorite that I adapted from a recipe that I found. It's delicious, and fairly quick to put together. I usually half the recipe, using 3 large or 4 smaller croissants, just depending on what will fill up our 9 X 9 baking dish.

Baked French Toast

6 large or 8 smaller croissants 
1 (8 ounce) package cream cheese
2 teaspoon vanilla, divided
1 1/4 cups powdered sugar, divided
1 1/2 cups milk
2 eggs
Sliced fresh strawberries for garnish, about 2 cups
Caramel Syrup

Slice the croissants in half lengthwise and set aside. Meanwhile, in bowl of stand mixer or using electric mixer, combine cream cheese, 1 teaspoon vanilla and 3/4 cup of powdered sugar until light and fluffy. Spread mixture over one half of the sliced croissants and put back together like a sandwich. Slice the croissants in half, or even in quarters, whatever you need to do to get them to fit and fill up a 9 x 13 baking dish that you've lightly sprayed with cooking spray.

Whisk together milk, eggs, 1 tablespoon vanilla and 1/2 cup of powdered sugar and pour over the croissants, trying to get it evenly distributed. Cover the baking dish with aluminum foil and refrigerate for at least 8 to 10 hours.

When you're ready to bake the french toast, preheat oven to 350 degrees. Bake with the foil on for 30 minutes. Then remove the foil and bake for an additional 20 to 30 minutes. Allow to sit for 5 to 10 minutes after you remove it from the oven and serve with sliced strawberries, Caramel Syrup and whipped cream if you desire.

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