Get ready for the perfect Mother’s Day brunch dish. Why do I say perfect?
Easy – check,
No fussy ingredients – check,
Make the night before – check,
Absolutely delicious and decadent – double check!!
Have a relaxing morning as this dish bakes to a delectable double layer, crisp on top and creamy below. You will be a hero to whom ever you serve it to. This is also the perfect dish to contribute to a brunch pot luck, or serve overnight guests. You only need some fresh fruit, coffee or tea round out the meal.
It’s good the next day, reheated (or cold right out to the baking dish).
My taste testers thought it would make a perfect dessert with some dried fruit added to the base.
This recipe will generously serve 6 and 8 to 10 if it is part of a larger menu.
I will include the recipe for the coffee rum sauce (easy, easy, easy). A simple custard sauce would be a wonderful accompaniment as well, especially at breakfast time.
Overnight Croissant French Toast Bake with Coffee Rum Sauce
- 8 croissants (stale is perfectly ok)
- 4 large eggs
- 1 1/2 cups (354 ml) heavy cream
- 1/2 cup (117 ml) pure maple syrup
- 1 tsp (5 ml) vanilla paste or extract
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly ground nutmeg
Coffee Rum Sauce
- 1 cup (235 ml) coffee ice cream, melted
- 2 oz (59 ml) dark rum
- Butter a 9 x 13 inch baking dish.
- Tear the croissants into 2 inch pieces and set into the baking dish.
- In a large bowl, whisk the eggs, cream, maple syrup, vanilla, cinnamon and nutmeg. Pour over the croissants and gently toss to make sure they are coated with the custard mixture.
- Cover and refrigerate overnight.
- Remove the dish from the refrigerator 30 minutes before baking and allow to come to room temperature.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Bake, uncovered, for 35 to 40 minutes until golden and the custard has set but is still soft.
- Combine the melted ice cream with the dark rum and serve over the warm French Toast Bake.
I think melted vanilla ice cream would also be good, with our without the rum.
Note: This can also be prepared several hours in advance, it need not be overnight.
I am taking this to Fiesta Friday #431, hosted by Angie. It’s just in time for Mother’s Day.
The recipe comes from the ‘effortless entertaining cookbook’ by Meredith Steele.