Make this Almond Croissant Baked French Toast if you want to impress your friends and family with minimal effort. It's easy to make and full of delicious flavor — you can even make it ahead!
3Tablespoonssalted butter, each Tablespoon cut into quarters
Maple syrupfor serving
Instructions
Grease a 9" x 13" pan and set aside.
In a large bowl, whisk together milk, eggs, Karo® Syrup, kosher salt, almond extract, ground cinnamon and brown sugar until well combined.
Dip each croissant half in the egg mixture and then shingle them in the prepared pan (8 croissant halves on each side).
Pour remaining mixture over the croissants and let them soak for at least 20 minutes to overnight (if soaking more than 20 minutes cover and refrigerate).
When ready to bake, preheat the oven to 350 degrees. If you soaked overnight, let sit at room temperature for 20 minutes before baking.
Sprinkle the top of the croissants with sliced almonds and turbinado sugar evenly.
Scatter small cubes of butter onto the tops of the croissants.
Cover with foil and bake for 30 minutes.
Uncover and bake for an additional 10-15 minutes until golden brown. Cool for 10 minutes and serve with maple syrup.
Video
Notes
I like to use day-old croissants so that they don't get too soggy while baking.
Be sure to grease your pan well. I used cooking spray, but if you have extra time, you can also butter the pan for an even better flavor.
Make sure you use a super sharp, serrated knife to slice the croissants in half — I prefer a bread knife. And be gentle while you're doing it so you don't smush the croissants.
I like to dip each croissant half into the egg mixture prior to adding each to the pan, then pour the remaining mixture over the top of the pan once all the croissants are in.
I like to shingle the croissant halves in the pan for a pretty presentation.
Let the croissants rest in the pan for at least 20 minutes (up to overnight) before baking.
I bake this covered to start, then uncover it for the last 15 minutes to brown the tops. This prevents them from getting too brown.
Be sure to let it cool for 10 minutes before serving.
Prep Ahead: Cut croissants
Leftovers and Storage: Leftovers last up to 3 days covered in the refrigerator.