French Toast Croissant Bake (Print Version)

# Ingredients:

01 - 8 croissants, split through the middle
02 - 5 eggs, large
03 - 1 cup half and half
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon cinnamon, ground
06 - Zest from one orange
07 - 2 tablespoons maple syrup
08 - 1/4 teaspoon kosher salt
09 - 1 tablespoon Grand Marnier (skip if preferred)
10 - Powdered sugar for dusting
11 - Seasonal berries to serve
12 - Whipped cream for topping
13 - Additional maple syrup for drizzling

# Instructions:

01 - Coat a 13x9 dish with butter or cooking spray
02 - Beat together eggs, half and half, vanilla, cinnamon, orange zest, Grand Marnier, salt and maple syrup until smooth
03 - Submerge croissant pieces in the egg mixture until they soak it up, then lay them in your greased dish
04 - Wrap with plastic and stick in the fridge for up to a day
05 - Take out 30 minutes before cooking, then pop in a 375°F oven for 25-30 minutes until puffy and golden

# Notes:

01 - Make ahead the night before for easy breakfast
02 - Skip the Grand Marnier if making for kids
03 - Switch up your toppings based on what you have

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