Croissant French Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 c butter (1 stick)1 cup brown sugar, packed2 Tbl light corn syrup6 eggs1 1/2 c milk (I used nonfat)1 tsp vanilla extract
Makes 8 large servings or 16 small servings.
Melt butter, brown sugar and corn syrup in small saucepan. Let boil 2 minutes without stirring.
Pour into 9x13 inch pan and tilt pan to evenly coat bottom. Set aside and allow to cool
Beat eggs, milk and vanilla together.
Slice 8 large croissants in half (like making a sandwich) and stack them in the pan on top of the brown sugar mixture... angle them on their sides so that they lay against each other like books on a library cart). Pour egg mixture over croissants.
Press down on the croissants to insure they are evenly moistened.
Allow to rest in refrigerated for at least one hour, can be left overnight.
Bake at 350 for 30-40 minutes. Allow 10 minutes to cool before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MARATHONMOM26.2.
Melt butter, brown sugar and corn syrup in small saucepan. Let boil 2 minutes without stirring.
Pour into 9x13 inch pan and tilt pan to evenly coat bottom. Set aside and allow to cool
Beat eggs, milk and vanilla together.
Slice 8 large croissants in half (like making a sandwich) and stack them in the pan on top of the brown sugar mixture... angle them on their sides so that they lay against each other like books on a library cart). Pour egg mixture over croissants.
Press down on the croissants to insure they are evenly moistened.
Allow to rest in refrigerated for at least one hour, can be left overnight.
Bake at 350 for 30-40 minutes. Allow 10 minutes to cool before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MARATHONMOM26.2.
Nutritional Info Amount Per Serving
- Calories: 565.3
- Total Fat: 29.4 g
- Cholesterol: 236.3 mg
- Sodium: 588.0 mg
- Total Carbs: 64.2 g
- Dietary Fiber: 1.7 g
- Protein: 11.9 g
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