French Toast Bake

French Toast Bake 

The perfect Easter morning dish, can be prepared the night before and baked the morning of. This will be your new favourite brunch recipe! 

  • 12 croissants, cut into 1/4s 
  • 3/4 cup homogenized milk 
  • 3/4 cup buttermilk 
  • 1/4 cup pure maple syrup 
  • 6 eggs 
  • 1 tsp pure orange extract 
  • 1 tsp pure vanilla extract 
  • 2 tsp cinnamon, divided 
  • 1/4 tsp nutmeg 
  • Zest of 1 navel orange, divided 
  • Pinch of salt 
  • 1/2 cup Helen B’s Wild Blueberry Jam, divided 
  • 3 tablespoons butter 
  • 3 tablespoons white sugar 
  • 6 tablespoons Ran-Cher Acres Goats Milk Yogurt 
  • Fresh blueberries 
  • Fresh Thyme 

Grease a 9×13” baking dish. Place croissants in dish. In a large bowl, whisk together milk, buttermilk, maple syrup, eggs, extracts, 1 tsp cinnamon, nutmeg, half of orange zest and salt. Pour over croissants and toss to combine. Allow to sit 30 minutes- overnight. Preheat oven to 350’f. Dollop half of jam over top. Dollop butter over top. Bake for 20 minutes.

Meanwhile combine remaining cinnamon and white sugar. Sprinkle over top of croissants, continue to bake 30 minutes longer. Remove from oven and allow to cool slightly. Garnish with remaining jam, yogurt, zest, blueberries and thyme. Serve immediately. 

Recipe created by Chef Dany Duguay

 

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