Croissant French Toast

By Tamipri

Ingredients

• butter, for greasing
• 1 c. sugar
• 1/4 c. + 2 Tb. pure maple syrup
• 2 c. whole milk
• 2 large eggs
• 5 croissants, cut in half horizontally

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 350 degrees. Butter a 9" deep round cake pan. In a small, heavy saucepan, bring the sugar, 2 Tb. maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring. Boil until the caramel is light golden and registers 240 degrees on a candy thermometer, about 10 minutes. Working quickly and carefully, pour the maple caramel into the prepared cake pan.

2. In a large bowl or baking dish, whisk together the milk, eggs and remaining 1/4 cup maple syrup. Soak the croissant halves in the custard until moistened, then layer croissants on top of the maple caramel in the prepared cake pan, pressing down to flatten. Pour any remaiing custard over the croissants and let the bread soak ad soften, pressing down occasionally to flatten the croissants.

3. Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the croissants are golden, the custard is set and a toothpick inserted into the center comes out clean, about 45 minutes. Remove the french toast from the hot water bath, cut into wedges and serve warm.