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.
Here’s the real story behind the Croissant 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.
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.
This cinnamon croissant French toast is so easy to make! Pieces of croissant soaked in an egg batter and baked with a crunchy cinnamon sugar topping.
- 3 large croissants, a few days stale
- 3 eggs
- 3/4 cup milk
- 3 tablespoons Greek yogurt
- 1/4 cup sugar
- 1/2 tablespoon vanilla extract
- 3 tablespoons flour
- 1/4 cup brown sugar
- cinnamon to taste (I used almost a full teaspoon)
- pinch of salt
- 3 tablespoons cold butter, cut into small pieces
- 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.
- 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).
- 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.
- 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.
- 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?