DAY 3: RAMADANKAREEM: HOW TO MAKE RASPBERRY CROISSANT FRENCH TOAST BAKE
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BASAKKWACE'Z KITCHEN
DAY 3: RAMADANKAREEM
RASPBERRY CROISSANT FRENCH TOAST BAKE
INGREDIENTS:
1 1/4 pounds fresh croissants (about 12 medium), cut in half
1 (8-ounce) package cream cheese, cubed
2 1/2 cups fresh raspberries
12 large eggs, beaten
2 cups whole milk
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 tablespoon confectioners’ sugar
DIRECTIONS:
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.
MRS BASAKKWACE
