My New Favorite Brunch Item

I came across this Croissant French Toast recipe in the Rachael Ray magazine. Normally I'm not a fan of croissants but I thought I would give it a try. So glad I did.



What you'll need:

5 croissant, cut in half horizontally
1 cup sugar
2 cups whole milk
2 large eggs
1/4 cup plus 2 tablespoons pure maple syrup

Butter a cake pan all around.


In a saucepan add the sugar, 2 tablespoons maple syrup and 1/2 cup water. Bring to a boil over medium-high heat and without stirring, cook for 5 minutes.


Boil the mixture until it gets to a light golden color or the candy thermometer reads 240 degrees, about 5 to 8 minutes.


Pour the maple caramel into the buttered cake pan and then set aside.


In a large bowl add the milk to the eggs...


and the remaining 1/4 cup maple syrup. Whisk the mixture together.


Soak the croissant halves in the mixture.


Start layering the croissants in the cake pan over the maple caramel and gently press down on them.


If you have any milk egg mixture left go ahead and pour it over the croissants.


Place the cake pan in a large pan, a roasting pan, turkey pan, or a lasagna pan.


Start pouring hot water in the pan until the hot water reaches halfway up the cake pan.


Bake the croissants for about 45 minutes until the croissants are a nice golden color and the toothpick comes out clean.


Once they're done remove the cake pan from the hot water and cut into wedges.


Serve warm and enjoy!



Missy