Apricot Croissant French Toast Bake

This croissant french toast bake is my ultimate meal prep for a delicious breakfast with minimal work. You prepare it the night before and bake it in the morning. This is always going to be a win for my busy mum days. It’s a real crowd pleaser if you have friends or family staying and an easy way to feed a bigger crowd. It’s crisp on top while staying soft and custardy in the middle. The apricot conserve sits in little fruity pockets and caramelises on the edges.

Ingredients - serves 6
4 eggs
300ml whole milk
30ml maple syrup
1 tsp vanilla paste
Zest of a lemon
Zest of 1/2 an orange
1/2 tsp of cinnamon
Pinch of salt
5 croissants
150g apricot conserve
Butter & demerara, to grease
Icing sugar, to serve

Method
The evening before, butter a large baking dish. Sprinkle over a layer of demerara sugar. Slice four of the croissants in half and arrange in a single layer in the prepared baking dish. Slice the fifth croissant and push it into any gaps. Spoon the apricot conserve in between the croissants. In a bowl; whisk together the eggs, milk, maple syrup, vanilla, lemon zest, orange zest, cinnamon and salt. Pour the mixture over the croissants. Cover and leave to chill in the fridge overnight.

When you’re ready to bake, pre-heat the oven to 160°C. Take the french toast out of the fridge and sprinkle some demerara over the top. Bake for 35-40 minutes until golden. When you press down on the croissants, there shouldn’t be any liquid that spills out. Dust with a little icing sugar and serve warm.