- 10 Sage Fruit Company ripe Apricots (pitted and chopped)
- 10 croissants
- 1 -12.5oz can of almond pastry filling
- 8 large eggs
- 1 tsp. vanilla extract
- ½ cup brown sugar
- 1 cup of ½ & ½
- 4 tsp. orange zest
- ¼ tsp. salt
- 2 tsp. cinnamon
- ½ tsp. ground nutmeg
- 1 cup sliced almonds
- ¼ cup butter (chopped)
- ½ cup maple syrup
Butter a 13 x 9 inch casserole-baking dish.
In a medium size mixing bowl whisk eggs, ½ & ½, vanilla brown sugar, spices, orange zest, and salt.
With a sharp knife, cut croissants lengthwise and spread one side of croissant with almond pastry filling, place the other side of croissant on top of spread, like a sandwich. Using a sharp knife cut croissants into 1 to 2 inch cubes.
Place half of the cubed croissants at the bottom the prepared baking dish.
Sprinkle half of the pitted, chopped apricots on top of the croissants. Place the rest of the cubed croissants on top of the apricots and repeat the layers of apricots on top of croissants. Pour egg mixture evening over croissants and dot top of casserole with butter. Cover casserole dish with plastic wrap and refrigerate overnight.
When ready to bake preheat oven to 350 degrees.
Remove plastic wrap from casserole and sprinkle almonds evenly over French Toast Breakfast bake. Place in hot oven and bake for 35 to 40 minutes or until French toast is set and golden brown on top. Remove from oven and let casserole sit for 5 to 10 minutes before serving. Drizzle top with maple syrup and cut into serving sizes. Enjoy!