Strawberries & Cream Croissant French Toast Bake

Servings: 5-6

• 5 Plain Croissants, sliced into quarters
• 1/4 cup Maple Syrup
• 4 large Eggs
• 1 1/2 cups Whole Milk
• 1 tsp. Vanilla Extract
• 1/2 tsp. Fine Sea Salt
• Whipped Cream, for serving
• Fresh Strawberries, sliced, for serving
• Maple Syrup, for serving

1. Preheat oven to 350F. Lightly grease a 9x13" baking dish.
2. Add the sliced croissants to the prepared dish in a single layer.
3. In a large bowl, whisk the eggs, milk, maple syrup, vanilla, and salt until smooth and creamy.
4. Evenly pour the cream mixture over the croissants.
5. Cover with aluminum foil. Set aside in the fridge for 15-30 minutes.
6. Bake covered for 20 minutes, then uncovered for 20-30 minutes. It is done when tops are golden brown and center is firm.
7. Serve immediately with maple syrup, whipped cream, and fresh strawberries.