Weekend breakfasts demand something more than a drive-through selection. Try our easy croissant french toast.
1 cup sugar
1/2 cup water
1/3 cup plus 2 tbsp of pure maple syrup
2-1/2 cups whole milk
6 croissants, cut in half horizontally
Preheat the oven to 350ºF. Butter a 13×9” cake pan. In a small saucepan, bring the sugar, 2 tbsp maple syrup and 2/3 cup water to a boil over medium-high heat without stirring. Cook for 5 minutes. Boil until the caramel is a light golden color or until it reaches 240ºF. Working quickly and carefully, pour the maple caramel into the prepared pan. Set aside.
In a large bowl, whisk remaining ingredients. Soak croissant halves until moistened and layer on top of the maple caramel in the prepared cake pan. Pour any remaining custard over croissants and let them soak and soften, pressing down to flatten the croissants.
Set the cake pan in a roasting pan. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the croissants are golden brown and the custard is set, about 45 minutes (a toothpick inserted in the center of the French Toast should come out clean). Remove the French Toast from the hot-water bath, cut into wedges, and serve warm with additional syrup. Makes 12 servings.