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Croissant Baked French Toast with Berries & Rum Maple Syrup

When it comes to comfort food, few dishes can compete with the sumptuous indulgence of French toast. Now, imagine elevating this classic breakfast staple to a decadent experience that feels both luxurious and heart-warming. Enter Croissant Baked French Toast with Berries & Rum Maple Syrup—a delightful recipe that brings a taste of indulgence to your breakfast table.

A Morning Indulgence

Croissants, with their flaky, buttery layers, provide a unique twist on traditional French toast. This recipe embraces the buttery richness of croissants, soaking them in a delightful custard mixture before baking them to perfection. The delightful combination of fresh berries adds a burst of colour and freshness, while the rum-infused maple syrup brings a touch of warmth and sophistication.

Ingredients

For the Croissant Baked French Toast:

• 4-6 large chocolate or plain croissants, cut into thick slices
• 4 large eggs
• 300ml (about 10 fl oz) whole milk
• 150ml (about 5 fl oz) double cream
• 75g (about 3/4 cup) caster sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• A pinch of salt

For the Berries:

• 200g (about 2 cups) mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
• 1 tablespoon icing sugar (optional)

For the Rum Maple Syrup:

• 100ml (about 3.5 fl oz) maple syrup
• 50ml (about 1.7 fl oz) dark rum
• Zest of 1 orange (optional)
• A sprinkle of ground cinnamon (optional)

Instructions

1. Prepare the Croissant Base: Preheat your oven to 180°C (350°F). Grease a large baking dish with butter. Arrange the sliced croissants in the dish, slightly overlapping them.

2. Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, double cream, caster sugar, vanilla extract, ground cinnamon, and a pinch of salt. Make sure the mixture is well combined.

3. Soak the Croissants: Pour the custard mixture evenly over the croissants, ensuring each piece is coated. Press down lightly to immerse the croissants in the custard. Cover with cling film and leave to soak for at least 30 minutes. For the best results, pop it in the fridge overnight.

4. Bake: Once the croissants have absorbed the custard, remove the cling film and place the baking dish in the preheated oven. Bake for 25-30 minutes or until the croissants are golden and the custard is set.

5. Prepare the Berries: While the croissants are baking, rinse the mixed berries. If desired, sprinkle them with icing sugar to enhance their sweetness and set aside.

6. Make the Rum Maple Syrup: In a small saucepan, combine the maple syrup, dark rum, and optional orange zest and ground cinnamon over low heat. Stir until warmed through, then remove from the heat.

7. Serve: Once the croissant French toast is baked to perfection, serve it warm, topped with the fresh berries and a generous drizzle of rum maple syrup. For an extra special touch, you can add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

A Delightful Experience

Croissant Baked French Toast with Berries & Rum Maple Syrup not only looks stunning but also tastes heavenly. Each bite is a harmonious blend of creamy custard, flaky pastry, and sweet bursts of berry goodness, all complemented by the rich, warm notes of rum and maple syrup. It’s perfect for a leisurely weekend brunch, a special occasion, or simply whenever you’re in the mood for a little indulgence.

So gather your ingredients, invite some friends over, and treat yourself to this luxurious breakfast that promises to make any morning feel like a celebration. Bon appétit!

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