4 Ingredient Croissant French Toast
This impressive Croissant French Toast Bake has never been easier thanks to one secret ingredient - vanilla coffee creamer! Simply whisk together some eggs and creamer with soft croissants and your choice of berries. Let it sit overnight and then bake in the morning. It’s perfect for a crowd, holiday gatherings or even just a lazy Sunday morning.
Ingredients
- 6 large (318 g) eggs
- 2 cups (16 fl oz/473 ml) vanilla coffee creamer, see note
- 8 large (or 18 mini) soft croissants, a little over 1 lb, see note
- 2 cups (280 g) fresh berries
Instructions
- Grease a 9 x 13 baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs and coffee creamer until evenly combined and no egg streaks remain. You can do this with a hand whisk but it may take longer. You can also use an immersion blender or a hand mixer.
- Take half of your croissants and cut them into approximately 1.5 inch pieces. Add those croissants to the egg mixture and gently toss to coat.
- Transfer the coated croissants into the prepared baking dish. Scatter half of the berries on top.
- Cut the remaining croissants in half. If you are using mini croissants you can keep most of them whole and just cut a few in half so that they all fit.
- Add the remaining croissant over the top of the baking dish, spreading them out evenly. Pour the remaining egg mixture over the top of the croissants. Scatter the remaining berries on top.
- Cover with plastic wrap and put in the fridge for at least 1 hour but preferably overnight until the croissants have absorbed most of the custard.
- On the morning you plan on serving, remove the baking pan from the fridge and remove the plastic wrap. Preheat the oven to 350°F (177°C).
- Bake for about 60 minutes or until the custard is fully cooked. Depending on your croissants, you may need to loosely cover the top of the baking pan with foil for the last 15 minutes of baking so that your croissants don't get too crispy and browned. It will depend on the croissants you use.
- Let cool slightly before serving. If desired, you can dust with powdered sugar and add some more fresh fruit on top before serving.
Notes
- Croissants: Make sure to use soft croissants, like the kind that is usually sold in grocery stores in prepackaged bags or boxes. You don't want to use super crispy, flaky croissants from the bakery because they will get burned during the long cooking time. If you use very pale croissants, you shouldn't need to cover the baking dish in foil for the last few minutes of baking.
- Creamer: This recipe works best with a vanilla creamer that is made with real milk and has minimal ingredients. You want one that has just milk, cream, sugar and some flavoring. There are several brands on the market that offer this. We used Coffee Mate Natural Bliss Vanilla.
- You can use whatever fruit is in season. We used strawberries, raspberries, and blackberries.
Serving: 1piece, Calories: 228kcal, Carbohydrates: 29g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Sodium: 142mg, Fiber: 1g, Sugar: 16g, NET CARBS: 28
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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