"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Baked Croissant French Toast Recipe

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This recipe for Baked Croissant French Toast, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Allen
Added: Tuesday, April 1, 2008


10 eggs beaten
2 cups milk
1/3 cup plus 1 tbsp. brandy
2 1/2 T. sugar
1 T. plus 2 tsp. vanilla
6 to 12 croissants

Beat eggs, milk, brandy and sugar in large bowl. Cut croissants in half horizontally and place, cut side up, in a 9 x 13" casserole dish or pan which has been sprayed with non-stick cooking spray. Pour egg mixture over croissants, being sure to cover all the layers. If necessary, press the croissants down lightly to absorb some of the egg mixture.

At this point, casserole can be covered and stored overnight in the refrigerator.

When ready for baking, dot with butter and sprinkle cinnamon on top. Bake in preheated 325 degree oven for 45 to 50 minutes, until puffed and set.

Serve with your favorite syrup.




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