Bite size pieces of croissants dipped in a citrusy egg mixture and baked until the top is flaky and the center custardy. Served with an orange maple glaze, this citrus croissant French toast is delicious, simple, and perfect for Mother’s Day brunch.
Ingredients
Citrus Croissant French Toast
3 large croissants
2 large eggs, beaten
1 ½ tablespoon vanilla almond milk
2 ½ tablespoons orange juice
Handful of blackberries
Powdered sugar for dusting
Mint leaves for garnish
Orange Maple Sauce
2 tablespoons orange juice
1 tablespoon maple syrup
Directions:
Citrus Croissant French Toast
Preheat the oven to 350F. Lightly grease a 9 inch pie dish with nonstick cooking spray or olive oil.
While the oven is preheating, tear up the croissants into bite size pieces and place them into the pie dish.
In a medium sized bowl, mix together almond milk, orange juice, and eggs until well incorporated.
Pour the egg mixture over the bite size croissant pieces. Make sure that all the pieces are dipped in the egg mixture.
Place the pie dish in the oven and bake for about 15 minutes until the top has browned and the center has set.
Allow the croissant French toast to cool for a minutes.
Place handful of blackberries on top with mint leaves as garnish. Sprinkle powdered sugar on top.
Orange Maple Glaze
In a small bowl, mix together orange juice and maple syrup.
When ready to serve the citrus croissant French toast, pour the orange maple sauce on top.
Serve this citrus croissant French toast warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/05/03/citrus-croissant-french-toast/