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Take your baked french toast to the next level by using flakey croissant rolls in this Baked Cinnamon Raisin Croissant French Toast!
Breakfast around this house is few and far in between. This month’s theme gave me a good opportunity to create a delicious breakfast for C and me… as you should know breakfast is the most important meal of the day!
This dish bakes up beautifully. You get a taste of cinnamon and raisins in each bite coupled with buttery, flakey croissant rolls. Yes, your taste buds will love you!
Print Baked Cinnamon Raisin Croissant French Toast
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- Total Time: 40
- Yield: 4 1x
Description
A fluffy, flacky, cinnamony, baked french toast.
Ingredients
Scale
- 8 small croissants rolls, baked
- 1/2 cup raisins
- 3 eggs
- 1/8 teaspoon salt
- 1 cup milk
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla
- 3 tablespoons flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter, cold, cubed
Instructions
- Preheat oven to 350*F and grease a 9×4 loaf pan.
- Tear the baked croissant rolls into pieces and place in the loaf pan.
- Top with raisins.
- In a small bowl whisk together the eggs, salt, white sugar, and vanilla. Pour over the bread.
- In another small bowl combine the flour, sugar and cinnamon. Cut in the butter until course crumbs resemble. Place over the bread and egg mixture.
- Bake at 350*F for 30-45 minutes or until eggs are done. (The top may appear done before the center)
- Remove from oven and serve with butter and syrup.
Notes
- **I used one tube of Pillsbury Croissant Rolls**
- **You may also prep this for the next morning by placing your croissants, raisins, and egg mixture in the pan, covering and refrigerating overnight. Then top with the crumble and bake accordingly**
Adapted from Pinch of Yum
- Prep Time: 10
- Cook Time: 30
- Category: RECIPES
- Method: AMERICAN
- Cuisine: AMERICAN
Keywords: Baked Cinnamon Raisin Croissant French Toast
