Baked Croissant Cinnamon French Toast

Baked French ToastPinit

I want to tell you that I’m a domestic queen and I made this for breakfast in our new Filipino apartment kitchen, but let me paint a more accurate picture for you:

I’m eating cold leftover rice and beans and there’s a fan blowing directly on my face. And I just felt a driplet of sweat run down my back.

Holy hotness. Sometimes when I come out of our one air conditioned room, I look around for the heater because there absolutely has to be a heater on in here somewhere. A broken heater that is about to explode with red hot lava. But this Cebuano heat is all natural, kids. Alllll natural goodness.

Baked French Toast

Here’s the real story behind the French Toast.

Before we left for the Philippines, during our last week of packing, I was living in a completely empty kitchen. Technically it was more like dying a slow and painful and foodless death, but whatever. Our kitchen in Minnesota was completely cleared out with the exception of about 8 food items and a few paper plates. One of those food items was a bag of Chipotle chips, and oh, what I wouldn’t give for a burrito bol right now. Not relevant.

I made this Baked Croissant Cinnamon French Toast on our last Saturday morning at home (cue nostalgia). As I mentioned, I had virtually no food in the house, but by God’s grace I did have stale croissants. And eggs. And milk. And cinnamon.

Hello gorgeous.

The soft, buttery croissants baked up perfectly, and how do I even begin to describe the topping? Cinnamon sugary? Lightly crunchy? Life changing? Drizzle some syrup over the whole thing and… and…

I can’t even talk about it.

I am so excited for you to make this.

Baked French Toast

4.8 from 5 reviews
Baked Croissant Cinnamon French Toast
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 large croissants, a few days stale
  • 3 eggs
  • ¾ cup milk
  • 3 tablespoons Greek yogurt
  • ¼ cup sugar
  • ½ tablespoon vanilla extract
  • 3 tablespoons flour
  • ¼ cup brown sugar
  • cinnamon to taste (I used almost a full teaspoon)
  • pinch of salt
  • 3 tablespoons cold butter, cut into small pieces
Instructions
  1. Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.
  2. Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).
  3. For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.
  4. When you're ready to eat, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven - usually the top looks done before the inside is really done.
  5. Top with butter and drizzle with maple syrup.

Good news: I am going to attempt to do some Filipino home cooking this week, starting with Chicken Adobo. Yummy!

Bad news: When I bought the chicken at the grocery store, surprise! The guy at the meat counter bagged it up with his bare hands.

Good news: I asked for 2 bags to make it extra clean.

Er, um, what?

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Comments

  1. Whoa. Thank goodness you were foodless and made this wonderfulness! Mmmm.

  2. Wow!!! This looks amazingly delicious!! You’re doing pretty good over there to come up with this baked cinnamon delight!!

  3. That looks fabulous! Too funny – I thought to myself, when I saw the photo, “No way! She made that THERE???”
    Looks lovely!

  4. I can’t believe how amazing that looks. You put my Cap’n Crunch to shame.

    Regarding the chicken; at least the adobo will kill whatever germs the meat guy had on his hands. :)

  5. I can’t wait to make this! Sounds divine and so easy to make. I also can’t wait to see your chicken adobo :)

  6. Ohhh yeahhhhh! This sounds amazing!

  7. ooohhh, I can already smell the cinnamon. Thanks for the recipe! Making it Saturday morning for my honey who LOVES cinnamonomnomnomnom….

  8. I love reading about your adventures in Seoul and am glad to hear you have at least one air conditioned room! Baked croissant french toast sounds delicious…although I won’t be turning on my oven this summer (no A/C third floor apartment). But winter-time, I’m reuniting with this baby. Looks incredible.

  9. Sometimes the cobbled-whatever’s-left-in-the-h0use meals are the best. Can’t wait to try this one…and hear about the chicken adobo.

  10. LOL, what an adventure you are having, I love your dry humour…I hope you’re still glad you made the move! This looks amazing…I love recipes that call for stale things :)

  11. This sounds so incredibly delicious!

  12. Yummm so many of my favorite things in one dish!

  13. This is sort of like bread pudding, but in french toast form. I recently made use of a stale french baguette that way…there is something about bread marinating in sweet egg juice that’s just…well, heavenly after it’s baked.

    Your story-telling is epic. I feel like I am right there with you. In the heat. And in the bare kitchen. You are brave woman!

  14. That looks delicious!

  15. Oh man, I threw away a couple of stale croissants yesterday. I should have made this instead!

  16. LOVE this, looks so delicious and a great breakfast!!!

  17. Delicious meal before setting off on your voyage! I can only imagine how hot it is where you are…I complain when it reaches 82 degrees (with very little humidity) here, so I should be thanking my lucky stars. :) I never thought about getting creative with a croissant and this recipe just looks delicious!

  18. At first glance, I was so impressed that you made this out of the country! Nonetheless, it looks amazing and I am loving reading about all your adventures as you get settled in :)

  19. The chicken thingy…umm, you’ve never been to traditional market here, have you? hahaha.
    Hi from Indonesia, Lindsay! We’re (not exactly) officially neighbor now :D

  20. I never would’ve thought to use croissant as a base of a french toast. You’re a genius!

  21. Abigail says:

    Thanks so much for this recipe! My mom just catered a wedding and had tons of leftover croissants from sandwiches she had made for the reception (so many we’ve put some in the freezer) This will be a great thing to do with them!

  22. WOW. this looks so so sosososo good! What a treat!

  23. Jen @ Jen's Favorite Cookies says:

    This looks divine. I love when something made in desperation or with a few leftovers turns into something amazing. And, I hope you enjoy the Phillippines!

  24. Absolutely drooling here, Lindsay! That looks delicious and perfect for breakfast! Cinnamon Sugar French Toast = pure love! The smell of cinnamon baking is heaven. I can’t wait for your post on the Chicken Adobo. ^-^ I wonder if you will also let your students taste some of your wonderful cooking. I’m sure they will love it.

    • JoAnn, I am actually really excited to be teaching “EPP” (I don’t even know what it stands for, but apparently it’s like Filipino Home Ec, which I really have no business teaching but whatev) so I will be able to do some cooking lessons with my students! yay!

  25. I’ve somehow managed to miss a ton of your posts. This looks insanely delicious. But stale croissants? What? How can you let a croissant go stale? That’s just not possible around here.

    At least the chicken guy only touches other meat! At bakeries here, they pick up your loaf of bread, put it in a bag, and then take your money and then give you your change. Repeat. Maybe it’s just me but I think change is nasty.

    I love your red dish!

    Oh, and if makes you feel any better, the humidity inside our apartment today is 80%. That’s probably nothing in comparison to where you are, but geez… I hate life without air conditioning.

    • Ha! So true about the croissants. Only in the process of packing up your life and moving abroad can a croissant somehow go stale! :)

  26. Sounds like even with an empty kitchen you were able to whip up a fantastic meal! Will have to try this! We will be moving out of our apartment in DC to start our backpacking trip in Asia in the beginning of September so I’m sure my kitchen will be just like you described yours. How hot is it over in Cebu right now? How’s the weather in general? Do they have monsoon season at this time? We’ll be in the Philippines around this time next year so I guess I better prepare myself for the heat!

  27. I made this for breakfast this morning and it was a huge (HUGE) hit! My six year old said “I’m filled with sugary goodness!”, my (very picky eater) 8-year old claimed “it tasted even better than it smells” (this is huge for him. He stared at it with a stink eye for at least 10 minutes before trying it) and everyone went back for seconds. I missed the step to refrigerate overnight, so I did skip that part, but it was still delicious. I also doubled the brown sugar topping because…well…just because. Delicious! Thank you for sharing!

  28. We were at our friend’s house for the weekend and this is what they made for Sunday’s breakfast…OMG! It was sinfully delicious!! I pinned it and I am going to keep it in my Evernote recipe book to make for our guests some time. Very yummy, thanks for posting this. I know it’s more than a year old but our friends did a search online for croissant french toast and this came up. Thanks again!

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