Ingredients
- 5 large Pete & Gerry's eggs
- 1 cup whole milk
- 1/3 cup pure maple syrup, plus more for topping
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste, optional
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 10 large butter croissants from your local bakery (1 day old), cut into quarters
- 4 ounces full-fat cream cheese, cubed
- 1 cup pecan halves, divided
- Powdered sugar, for dusting, optional
Servings: 7
Amount Per Serving
- Calories 660
- Fat Cal. 360
- Total Fat 40g (62% DV)
- Sat. Fat 17g (85% DV)
- Trans Fat 3g
- Cholest. 215mg (72% DV)
- Sodium 650mg (27% DV)
- Total Carb. 59g (20% DV)
- Fiber 4g (16% DV)
- Sugars 23g
- Protein 16g
- Vitamin A (25% DV)
- Vitamin C (0% DV)
- Calcium (15% DV)
- Iron (15% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6-7 servings
Ingredients
- 5 large Pete & Gerry's eggs
- 1 cup whole milk
- 1/3 cup pure maple syrup, plus more for topping
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste, optional
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 10 large butter croissants from your local bakery (1 day old), cut into quarters
- 4 ounces full-fat cream cheese, cubed
- 1 cup pecan halves, divided
- Powdered sugar, for dusting, optional
Servings: 7
Amount Per Serving
- Calories 660
- Fat Cal. 360
- Total Fat 40g (62% DV)
- Sat. Fat 17g (85% DV)
- Trans Fat 3g
- Cholest. 215mg (72% DV)
- Sodium 650mg (27% DV)
- Total Carb. 59g (20% DV)
- Fiber 4g (16% DV)
- Sugars 23g
- Protein 16g
- Vitamin A (25% DV)
- Vitamin C (0% DV)
- Calcium (15% DV)
- Iron (15% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
If you're making French toast, why not make it as special as possible? That's the underlying philosophy for this maple pecan croissant French toast bake, a golden brown, crispy, crunchy, nutty, sweet casserole-style breakfast dolloped with cream cheese and jam-packed with day-old butter croissants (ideally from your favorite bakery) soaked in a cinnamon-cardamom-spiced custard batter. Whether you're enjoying it on a holiday or just a regular Sunday morning, this recipe is proof that you don't need a special occassion to make a special dish.
Directions
- Preheat oven to 375F. Grease a 9" x 13" baking dish with butter or spray, then set the baking dish aside.
- In a large bowl, whisk eggs together. Pour in milk, maple syrup, and vanilla extract and paste (if using), whisking mixture well. Add in salt, cinnamon, and cardamom, and mix again to fully combine custard mixture.
- Add in quartered croissant pieces and gently press/toss into custard mixture to fully coat. Let sit to absorb the liquid for at least 10 minutes.
- Transfer half of the soaked croissant pieces into the prepared baking dish. Nestle cubed pieces of cream cheese evenly on top of croissant pieces, then sprinkle half of the pecan halves evenly over the surface.
- Layer remaining half of soaked croissants into the baking dish and top with the remaining 1/2 cup of pecan halves.
- Bake for 35-40 minutes or until the tops of croissants are golden brown. To prevent over-browning, loosely cover the baking dish with a sheet of foil as needed. Serve maple pecan croissant french toast warm with more maple syrup on top and a dusting of powdered sugar, if desired. Enjoy!
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