Monday, July 14, 2014

Baked Croissant French Toast

This recipe is shared on My Link Parties Also shared on Weekend Potluck and Buns In My Oven and Daily Dish 
This dish is right on so many levels and wrong on just one...

You probably shouldn't eat it everyday.

There, I said it. 

I'd really like to make it for breakfast or brunch every single day of the week but I really can't afford to go out and buy bigger clothes, nor do I want to.

But man, these babies almost make it seem worth it. 

Croissants. Those light airy curved horns of butter deliciousness. 

These are spread inside with a creamy, yogurt filling and then submerged in a egg custard. Baked until they are fluffy and full on with that eggy goodness as well. You probably don't need more butter melting on top or to pour over maple syrup, but why the heck not? 

You've already come this far right? Go right ahead baby.

Start by spraying a large baking dish with non stick spray and slice the croissants in half lengthwise. 
Spread them with an easy creamy filling made from Greek Yogurt Cream Cheese (yep-Greek yogurt cream cheese!) and peach yogurt-or whatever flavor knocks your socks off. 

Top with some fruit if you so desire-I did. And nestle the other half on top. 

No whip up some eggs with milk and vanilla and maple syrup-just like French toast-and pour all over the top. Push them down and give em some time-say while your preheating your oven to 350F-to soak up most of that custard. Then pop them in the oven for 35-40 minutes and 

Voila! Gorgeously fluffy, crunchy exterior and creamy interior. You almost feel guilty eating it.


Nah, give me another one.

Haha-here's the recipe as adapted fromPoMan Meals


  • 4croissants - cut lengthwise
  • 4 oz. softened or whipped cream cheese (I used a Greek yogurt cream cheese-yum!)
  • 6 oz. container of yogurt (I used peach)
  • 6 eggs
  • 1 1/2 cups milk or half and half
  • 1/4 cup maple syrup
  • 1 tsp Vanilla
  • 1/2 tsp cinnamon (I used Pumpkin Pie spice)


  1. Preheat oven to 350 degrees.
  2. Generously spray with non stick spray a 9x13 inch baking dish.
  3. Cut croissants in half lengthwise and place the bottoms in the dish.  
  4. In a small bowl, beat the cream cheese and yogurt and spread the mixture over the bottom croissants.
  5. Add fruit at this point or just put the tops on the croissants.
  6. Whisk the eggs, milk, maple syrup, vanilla and cinnamon well in another bowl and pour over top of the croissants.
  7. Let the croissants sit, mashing them down occasionally for about 15 minutes or cover and refrigerate for 8 hours or overnight.
  8. Bake uncovered for 30 - 45 minutes, until a knife inserted comes out clean.
  9. Serve with butter, powdered sugar, syrup and/or fresh berries.


This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish