raspberry croissant french toast
Ingredients
- 8 oz Cream cheese
- 2 1/2 cups raspberries
- 12 large Eggs
- 2 cups Milk
- 1/4 cup Honey
- 1 tsp vanilla
- 1/2 tsp Kosher Salt
- 1 Tbs icing sugar
Instructions
- Lightly coat a 9×13 baking dish with nonstick spray. Place half of croissants evenly into the baking dish. Top with half of cream cheese and 3/4 cup raspberries in an even layer. Top with remaining croissants, cream cheese and 3/4 cup raspberries.
- In a large glass measuring cup or another bowl, whisk together eggs, milk, honey, vanilla and salt. Pour mixture evenly over the croissants. Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
- Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 30-35 minutes, or until golden brown and center is firm.
- Serve immediately, sprinkled with remaining raspberries and confectioners’ sugar, if desired.
