This Cinnamon Sugar Croissant French Toast Bake is made with mini buttery, flaky croissants and topped with a cinnamon sugar crumble-that is to die for! Perfect for meal prep, feeding a crowd, or for holidays!

 What ingredients do I need to make this Cinnamon Sugar Croissant French Toast Bake

• Thomas mini croissants-cut into bite size pieces. I recommend using slightly old croissants to help absorb the custard. It won’t actually taste stale when you eat it.  If you just bought fresh croissants for this recipe, you can still make them work. Try leaving them out at room temperature overnight to dry out a little or toast them in the oven for a few minutes. That way they will be a more hard and ready to go.  These mini croissants can be found at most grocery stores. I get mine at Walmart or online HERE on Amazon. 
• Eggs or liquid egg substitute-  liquid eggs are found in a carton next to the eggs at most grocery stores. I like to use whole eggs which includes the yolks to help makes the custard thicker. 
• Fat free half and half- or you could substitute this for unsweetened almond, coconut milk or skim milk if you prefer. I like to use half and half since it’s thicker and creates more of custard with the egg yolks-the thicker the custard the less soggy it will be. 
• Zero point white granulated sugar sweetener – I use Lakanto monkfruit Classic or Baking sweetener. You can can use any other natural sugar sweetener if you prefer. Just be sure to use the conversion for regular sugar that is recommended on back of the package.
• Vanilla extract
• Cinnamon

Optional Cinnamon Sugar Topping ingredients:

• All purpose flour 
• Regular brown sugar, unpacked or Truvia Brown Sugar Blend
• Cinnamon
• Light butter– I use Land o’Lakes light butter butter made with canola oil, cold

What fruit can I add to this French Toast Bake?

• Blueberries
• Raspberries 
• Strawberries 
• Bananas 
• Peaches
• Zero Point Apple Pie Filling– click HERE for recipe 

Is the cinnamon sugar crumble needed?

It is optional however it’s highly recommended!! I really love the sweetness and texture of the cinnamon sugar crumble. If you omit it you will save 2 points per serving

How do I make this Cinnamon Sugar Croissant French Toast Bake ?

Spray a 9×13 baking dish with non stick cooking spray. 

Cut the mini croissants into small pieces and place in the prepared baking dish.

In a large mixing bowl combine the eggs, fat free half and half, zero point sweetener, vanilla, and cinnamon. Whisk until well combined. 

Pour evenly over croissants. Cover and refrigerate overnight or at least 2 hours. 

To make topping, mix flour, brown sugar, cinnamon in a small mixing bowl.

Cut the cold light butter in with the back of a fork or dough cutter until your mixture forms into small crumbs.

When ready to eat, preheat oven to 350 degrees. 

Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan.

Bake for 30-35 minutes or until fully cooked.

Top with fat free reddi whip and drizzle with sugar free syrup.

 

Ingredients:

• 17 Thomas mini croissants, a few days stale
• 5 whole eggs or 1 cup liquid eggs
• 1 cup fat free half and half, unsweetened almond milk, unsweetened coconut milk, or skim milk  
• 1/4 cup zero point white granulated sugar sweetener- I use Lakanto Monkfruit Classic or Baking Sweetener 
• 1/2 Tbsp vanilla extract
• 1/4 tsp cinnamon 

Cinnamon Sugar Topping:

• 3 Tbsp all purpose flour
• 1/4 cup regular brown sugar, unpacked or  Truvia Brown Sugar Blend
• 1/2 tsp cinnamon
• 1 and 1/2 Tbsp cold light butter- I use the softened Land o’Lakes light butter made with canola oil in the tub

Directions:

1. Spray a 9×13 baking dish with non stick cooking spray. 
2. Cut the croissants into small pieces and place in the prepared baking dish.
3. In a large mixing bowl combine the eggs, fat free half and half or unsweetened almond or skim milk, zero point sweetener, vanilla, and cinnamon. Whisk until well combined. 
4. Pour evenly over bread. Cover and refrigerate overnight or at least 2 hours. 
5. To make topping, mix flour, brown sugar, cinnamon in a small mixing bowl. Cut the cold light butter in with the back of a fork or dough cutter until your mixture forms into small crumbs.
6. When ready to eat, preheat oven to 350 degrees. 
7. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan.
8. Bake for 30-35 minutes or until fully cooked, 
9. Top with fat free reddi whip and drizzle with sugar free syrup.

Makes 8 (1/8th of 9/13 pan)  servings

8 Points® per serving

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