Baked Croissant and Amaretto French Toast

Buttery and flaky croissants baked into a delicious French toast with a hint of Amaretto!  Ummmm….. Yes please!  This recipe for Baked Croissant and Amaretto French Toast is the next best thing to happen to brunch!

With Easter and Mother’s Day rapidly approaching the frenzy begins for those of us that are hosting.  The constant search for that new recipe to try because you want to serve something exciting!  Well let me tell you this is the recipe for you!  Buttery flaky croissants that are soaked over night in a delicious amaretto and vanilla egg mixture then topped with a cinnamon sugar topping and baked until gorgeous crispy edges form!

I can’t even!

The taste is simply Amazing!

It is a tradition in our house that whenever we host a brunch we always have to make something savory and something sweet, that is more my rule of thumb that the hubby’s.  If it were up to him we would just eat Eggs Benedict all day every day but I digress.  So of course Eggs Benedict is a given for brunch, but what to make that satisfies the sweet tooth in our guests?  Something that is simple to make that won’t leave you prepping in the kitchen all morning?  This recipe!  That’s what!

How to make Baked Croissant and Amaretto French Toast:

Prep a baking dish with cooking spray or butter

Tear up the croissants and place in dish.

Mix the eggs, milk, sugar, plain Greek yogurt, amaretto and vanilla in a bowl and pour over croissant pieces.

Please in refrigerator overnight

Mix flour, brown sugar, cinnamon and cold butter until a crumbly mixture forms, spread over the croissant mixture and bake for 40-45 min!

Voila!  Simple as can be and you can kick back and enjoy your morning with a nice mimosa without frantically running around your kitchen!

So for your next brunch try this recipe out for Baked Croissant and Amaretto French Toast kick up your feet and enjoy a mimosa!

Ingredients:

• 3 Large croissants ( I like to use the croissants from Costco because they are larger than regular store croissants)
• 3 Eggs
• 3/4 Cup milk
• 3 Tablespoons Plain Greek yogurt
• 1/4 Cup sugar
• 1 Tablespoon Amaretto
• 1/2 Tablespoon vanilla extract
• 3 Tablespoons flour
• 1/4 Cup brown sugar
• 1 tsp cinnamon
• pinch of salt
• 3 tablespoons cold butter, cut into small pieces

Directions:

Grease a 9×9 baking pan with butter or cooking spray. Tear the croissants apart into pieces and put in the prepared dish.

In a large bowl whisk the eggs, milk, yogurt, sugar, amaretto and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge.

For the cinnamon sugar topping, mix flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut the cold butter in with a pastry cutter or just use your fingers until the mixture looks crumbly.

Preheat oven to 350 degrees.

Before baking, sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 40-45 minutes depending on how crispy you want it to be. I like mine to be on the crispier side so I bake mine for the full 45 min!

Serve with warm maple syrup and enjoy!

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