Baked Croissant French Toast
Baked croissant French toast, chopped up strawberries, and a drizzle of honey! A perfect char on the croissants from the baking, yet buttery perfect underneath, soft egg and strawberries.
Ingredients
- 2 Croissants medium-sized
- 2 Eggs
- ⅓ cup Milk
- 1½ tsp Sugar powdered
- 1½ tbsp Butter
- ¼ cup Strawberries diced
- Honey to drizzle
Instructions
- Cut the croissants into thirds. I used a small croissant, approximately 5 inches. If your croissant is bigger consider dividing the croissant into 4 pieces to ensure even cooking.
- Break the eggs in a bowl. Add milk and sugar and whisk well. The mixture will be slightly runnier than the usual French toast batter so you can soak your croissants well.
- Take an oven proof dish and grease it well with melted butter.
- Pour the egg mixture into the dish. Soak both sides of the cut up croissants for a few seconds and then arrange in the dish, spaced slightly.
- Add the chopped up strawberries on top.
- Bake in a pre-heated oven at 170 degrees for about 25 minutes. Or until for croissant tips have a slight char.
- Rest for 5 minutes before drizzling with honey and digging in.