Overnight Croissants French Toast

I love anything that can be prepared ahead which is a big help in saving time. One such time saver is overnight croissants French toast. Prepare the egg custard, dunk the croissants in the custard, store in the fridge overnight and the next day bake to perfection. Easy isn't it?  Simple and delicious croissants French toast ready for for breakfast. If you're too tempted and can't wait till the next day, bake straight away and enjoy. 

The girls love French toast and I'm more than happy to make it for them.  Stale croissants works great for this recepi, as it able to absorb the goodness of the eggy custard goodness. The flaky,  buttery croissants dunk in rich, creamy batter lightly scented with vanilla and cinnamon. I added maple syrup for a mild sweetness you may substitute with brown sugar. Serve with fresh berries with dusting of powdered sugar. 

Ingredients 

6 croissants, sliced in lengthwise

1 cup heavy cream

4 large eggs,beaten

1/4 tsp salt

1 tsp cinnamon powder 

1 tsp vanilla extract 

3 tbsp maple syrup 

For Toppings

Strawberries

Blueberries 

Powdered sugar

Methods

Grease a 10"inch baking tray and keep aside. 

In a large bowl,  add eggs, cream, vanilla extract,salt,cinnamon powder and maple syrup.  Whisk till well co-operated.

Submerge the halves croissants in the prepared egg custard to absorb the batter well. 

Arrange croissants in the greased baking pan,  cover with clear film and refrigerate overnight.

The next day,  thaw the soaked croissants for 20-25 minutes. 

Preheat oven at 375'F or 175'C and bake for 30-35 minutes till golden and the custard are done.  

Remove from oven and let it cook for 10 minutes. 

Dust with powdered sugar and serve with strawberries and blueberries.