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Baked Croissant French Toast
Serves 8-10
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Ingredients:
| 3 extra-large whole eggs |
| 8 extra-large egg yolks |
| 5 cups half-and-half |
| 1 1/2 cups sugar |
| 1 1/2 teaspoons pure vanilla extract |
| 6 croissants, cut in half horizontally |
| 1 cup golden raisins |
Directions:
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
- Serve warm or at room temperature topped with warm maple syrup and fresh berries.
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