Almond Croissant French Toast Bake
Inspired by techniques from 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
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 20 cm square baking dish
- large bowl
- whisk
- instant-read thermometer
- sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 626 kcal |
| Protein | 12.4 g |
| Carbohydrate | 59.7 g |
| of which sugars | 30.2 g |
| of which free sugars | 29.7 g |
| Fat | 38.1 g |
| of which saturates | 20.7 g |
| Fibre | 2.1 g |
| Salt | 1.1 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
For cooking
- 1 tsp neutral oil, for the dish
Custard
- 6 plain croissants (about 450 g)
- 4 large eggs
- 105 g soft light brown sugar
- 1 tsp vanilla
- 1 tsp almond flavouring
- 1 g fine sea salt or table salt a pinch
- 480 ml single cream
- 25 g flaked almonds
To serve
- 12 g icing sugar, to dust about 1 tbsp
- 60 ml maple syrup, to serve
- 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).
