Recipe courtesy of Ree Drummond
Churro French Toast Bake
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- Level: Easy
- Total: 2 hr 55 min (includes chilling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 709
- Total Fat
- 53 g
- Saturated Fat
- 32 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 10 g
- Cholesterol
- 228 mg
- Sodium
- 592 mg
This churros-inspired dish makes an ideal sweet treat for a brunch party. It’s make-ahead and can keep in the fridge until you are ready to bake and serve. The chocolate butter is also make-ahead, and if you have any left, it would be delicious spread on a slice of toast!
- Level: Easy
- Total: 2 hr 55 min (includes chilling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 709
- Total Fat
- 53 g
- Saturated Fat
- 32 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 10 g
- Cholesterol
- 228 mg
- Sodium
- 592 mg
Ingredients
French Toast Bake:
Chocolate Butter:
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Directions
- For the French toast bake: Make the custard by mixing the cream, milk, brown sugar, vanilla and eggs in a bowl until smooth. Using a paring knife, poke a few holes into the croissants, then layer them in a small baking dish. Slowly pour the custard mixture over the croissants, then cover with foil and refrigerate overnight for best results, but a minimum of 2 hours. Mix the cane sugar and cinnamon together in a bowl and cover with plastic wrap; leave on the counter until ready to bake.
- For the chocolate butter: Meanwhile, add the chocolate and cream to a bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Set aside to cool for about 15 minutes. Add the butter to a bowl and top with the melted chocolate, powdered sugar and cocoa powder. Beat until smooth. Cover and set aside.
- When ready to bake, preheat the oven to 350 degrees F.
- Brush the tops of the croissants with the melted butter and sprinkle over 2 mounded tablespoons of the cinnamon-sugar mixture. Cover again and bake for 20 minutes. Remove the foil and continue to bake until the top is golden and the custard has set, an additional 20 minutes.
- Sprinkle the top with the remaining cinnamon-sugar mixture and drizzle over the caramel. Serve with the chocolate butter and caramel sauce on the side.
