Raspberry Croissant French Toast Casserole
This decadent Raspberry Croissant French Toast Casserole is perfect for a Valentine’s Day brunch or Valentine’s Day breakfast. 💘 You can easily prep everything the night before and just bake it in the morning❣️
- Prep time: 10-15 min
- Makes: 4 to 6
- Cook time: 20 min
Nutritional Information
Ingredients
| Raspberry Croissant French Toast Casserole: | |
| 12 | mini croissants (or 6 large croissants) |
| 4 | Burnbrae Farms Naturegg Omega 3 Nestlaid shell eggs |
| 1 cup | milk |
| 1 tsp | vanilla extract |
| 2 tbsp | granulated sugar |
| 1 | pint of raspberries |
| --- | |
| Whipped Cream: | |
| 1/2 cup | heavy cream |
| 2 tbsp | icing sugar |
Directions
Preheat oven to 400F.
In a mixing bowl, beat the eggs. Add the milk and vanilla extract and mix some more.
Using a bread knife, slice all the croissants in half, lengthwise and set aside.
Prepare an oven baking dish (13” x 9”) and grease it, optional.
Dunk each half croissant and place it in an oven baking dish. Repeat with all the croissants.
Pour the rest of the egg/milk mixture over the croissants.
Sprinkle the granulated sugar.
Place half the raspberry pint over the croissants.
Bake for 20 minutes.
Make the whipped cream: In a mixing bowl, pour in the heavy cream and icing sugar.
Using an electric whisk, beat the cream until firm (about 2-3 minutes).
Once out of the oven, gently crush the raspberries, it will taste like jam. Allow to cool down.
Add the fresh raspberries and serve with a generous spoonful of whipped cream!
Naturegg Omega 3 Nestlaid
From hens raised in small social groups in enriched colony housing equipped with perches and nesting areas.
Learn MoreTips: Scrambled Eggs
Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.