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maple pecan croissant French toast bake in large black baking dish with wooden serving spoon

Maple Pecan Croissant French Toast Bake

  • Author: Quin Liburd
  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m
  • Yield: 6 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Description

A true breakfast or brunch delight can be found within this maple pecan croissant french toast bake! Hand-torn bakery croissants combined with cream cheese and a warmly spiced, flavorful custard with tons of pecans. Drizzle on all the syrup!


Ingredients

Scale
  • 10 large butter croissants from your local store/bakery, preferably 1 day old, torn into quarters
  • 5 large Pete and Gerry’s Organic Eggs
  • 1 cup whole milk or milk of choice
  • 1/3 cup pure maple syrup, plus more for serving
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste, optional
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 4 ounces full-fat (block-style) cream cheese, cubed
  • 1 cup pecan halves, divided
  • powdered sugar, for dusting, optional

Instructions

  1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish (or any comparable oven-safe baking vessel) with butter or spray, then set the baking dish aside.
  2. Add the torn croissant pieces into a large bowl and set aside.
  3. In another medium-sized bowl, whisk the eggs together. Then pour in the milk, maple syrup, vanilla extract and paste (if using)- whisking the mixture well. Add in the salt, cinnamon, and cardamom, and mix again to fully combine the custard mixture.
  4. Pour the custard mixture into the bowl of torn croissants. Gently press/toss the croissants together with the custard to fully coat. Let the mixture sit to absorb the liquid for at least 10 minutes.
  5. Then transfer half of the soaked croissant pieces into the prepared baking dish. Nestle the cubed piece of cream cheese evenly on top of the croissant pieces, then sprinkle half of the pecan halves evenly over the surface.
  6. Layer the remaining half of soaked croissants into the baking dish and top with the remaining 1/2 cup of pecan halves.
  7. Bake the dish for 35-40 minutes or until the tops of croissants are golden brown. To prevent over-browning, loosely tent the baking dish with a sheet of foil, if needed. 
  8. Serve the maple pecan croissant french toast bake warm with more maple syrup on top and a dusting of powdered sugar, if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: maple pecan French toast, French toast bake, croissant French toast, croissant breakfast