- 3 large croissants, a few days stale
- 3 eggs
- ¾ cup milk
- 3 tablespoons Greek yogurt
- ¼ cup sugar
- ½ tablespoon vanilla extract
- 3 tablespoons flour
- ¼ cup brown sugar
- cinnamon to taste (I used almost a full teaspoon)
- pinch of salt
- 3 tablespoons cold butter, cut into small pieces
- Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.
- Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).
- For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.
- When you’re ready to eat, preheat oven to 180 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.
- Top with butter and drizzle with maple syrup.