Revamp your typical breakfast with this delectable Raspberry Croissant Baked French Toast!
7 medium size croissants, cut into thirds
1 & ½ cups California Giant raspberries
1 & ½ cups almond milk
¼ cup coconut sugar
1 teaspoon cinnamon
Dash of cardamom
Dash of all-spice
Pinch of sea salt
Extra California Giant raspberries
Place the croissant pieces into a 9x9” (or similar size) inch baking dish. In a separate bowl, whisk together the eggs, coconut sugar, spices and sea salt. Pour the batter evenly over the croissants in the baking dish, and with your hands, mix the batter into the croissants so that they’re evenly coated. Top with the raspberries and pop in the fridge to set for at least 1 hour or overnight.
When ready to bake, preheat the oven to 375F and pop in the oven to bake for 30-35 minutes or until the croissants are golden brown and crispy.