Baked Croissant French Toast with Cinnamon

• large croissants, a few days stale3
• eggs↗3
• milk↗0.75 cup
• Greek yogurt↗3 tablespoon
• sugar↗0.25 cup
• vanilla extract↗0.5 tablespoon
• flour↗3 tablespoon
• brown sugar↗0.25 cup
• cinnamon to taste (I used almost a full teaspoon)↗
• a pinch of salt
• cold butter, cut into small pieces↗3 tablespoon

Step-by-step instructions

1. 1

   Grease a small baking dish with butter (I used a small loaf pan). Tear the croissants into small pieces and place them in the dish.

2. 2

   Whisk the eggs, milk, Greek yogurt, sugar, and vanilla extract. Pour the mixture evenly over the bread. Cover and refrigerate overnight (or for a few hours if short on time).

3. 3

   For the topping, combine flour, brown sugar, cinnamon, and salt. Add the cold butter, cutting it in a food processor or with your fingers until the mixture resembles coarse crumbs.

4. 4

   When ready, preheat the oven to 350 °F. Sprinkle the crumb mixture over the croissant‑egg batter in the pan. Bake for 30–45 minutes, depending on how soft or crunchy you prefer. Ensure the French toast is fully cooked before removing from the oven – the top usually looks done before the interior.

5. 5

   Top with butter and drizzle with maple syrup.