Raspberry Croissant Baked French Toast
Raspberry Croissant Baked French Toast Is An Utterly Decadent Breakfast Recipe That Can Easily Be Made Vegan And Gluten-Free.
I will keep this very short because if you’re a croissant lover, just like myself, than wow do I have the recipe for you!
Imagine a custardy filling with stewed raspberries warmed in the middle, and a crunchy CROISSANT (!) topping, all wrapped in the aroma and spices of French toast…I mean, how could you not immediately run out to the store and buy the ingredients to make this insanely delicious recipe!
With each spoonful dancing between a crispy topping and custardy filling, this recipe tastes more like a cross between French toast and bread pudding. And then we go ahead and add in all the juicy California Giant Berries raspberries for a touch of natural sweetness. The raspberries also add an unexpected pop of freshness that wakes up the French toast.
And because we’re using croissants instead of day old bread, the entire dish is lighter, fluffier and crunchier.
It makes for a fantastic brunch recipe or even a breakfast meal-prep recipe as you can make it in advance and enjoy it over the week. I personally love to add whipped cream and powdered sugar and have it as dessert :)
Either way you truly can’t go wrong. Enjoy!
xx Marie
You Can Watch The Full Cooking Video Here!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Raspberry Croissant Baked French Toast
Serves 8
7 medium size croissants, cut into thirds
1 & 1/2 cups California Giant Raspberries
1 & 1/2 cups almond milk
4 eggs
1/4 cup coconut sugar
1 teaspoon cinnamon
Dash of cardamom
Dash of all-spice
Pinch of sea salt
Toppings:
Extra California Giant Raspberries
Whipped cream
Maple syrup
Powdered sugar
Place the croissant pieces into a 9x9” (or similar size) inch baking dish. In a separate bowl, whisk together the eggs, coconut sugar, spices and sea salt. Pour the batter evenly over the croissants in the baking dish, and with your hands, mix the batter into the croissants so that they’re evenly coated. Top with the raspberries and pop in the fridge to set for at least 1 hour or overnight.
When ready to bake, preheat the oven to 375F and pop in the oven to bake for 30-35 minutes or until the croissants are golden brown and crispy.
Top with whipped cream, maple and enjoy!
