Almond Croissant French Toast Bake
By Joe
Source: NYT Cooking.
Buttery croissant pieces baked in a rich almond custard until golden, finished with a dusting of icing sugar and maple syrup.
Always check the labels of the products you use.
Method
- 1
Prepare. Lightly oil a 20 cm square baking dish and tear 6 croissants into 5-6 pieces each, spreading them evenly inside.
- 2
Whisk. Beat 4 eggs with 105 g brown sugar, 1 tsp vanilla, 1 tsp almond flavouring and a pinch of salt, then whisk in 480 ml single cream.
- 3
Pour. Pour the custard evenly over the croissant pieces and press lightly so they soak it up, then scatter over 25 g flaked almonds.
- 4
Rest. Leave at room temperature for 30 min, or cover and chill overnight.
- 5
Bake. Bake at 175 °C (155 °C fan) for 45-50 min until the custard is set, the almonds are golden and the centre reads 71 °C.
- 6
Cool. Leave in the dish for 15-25 min before serving.
- 7
Finish. Dust with 1 tbsp icing sugar through a sieve and serve in scoops with 60 ml maple syrup.
Storage
Keeps covered in the fridge for a couple of days; warm individual portions through in the oven before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
27.4 g per serving
54.8 % of the 50 g daily maximum · 109.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square baking dish
- large bowl
- whisk
- instant-read thermometer
- sieve
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 597 kcal |
| Protein | 13.7 g |
| Carbohydrate | 66.5 g |
| of which sugars | 38.6 g |
| of which free sugars | 27.4 g |
| Fat | 30.9 g |
| of which saturates | 15.6 g |
| Fibre | 2.5 g |
| Salt | 1.14 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
