Cinnamon Raisin Baked French Toast
1 bag of mini croissants
6 Eggs
1 1/2 cups of milk
Pinch of sea salt
1/4 cup of maple syrup
2/3 cup of raisins
1 tsp of cinnamon
In a large mixing bowl combine milk, eggs, salt, maple syrup, 1/2 of the raisins , and cinnamon. Cut your mini croissants into quarters and place evenly in a 9x13 inch baking dish. Pour the wet mixture over your croissants evenly. Gently mix to coat until all of the croissants are completely soaked with the wet mixture. Sprinkle with the rest of the raisins and an additional sprinkle of cinnamon. Cover with tin foil and set in the fridge over night.
Preheat your oven to 365 degrees. Bake for a total of 50-55 minutes. For the first 25 minutes bake covered with tin foil. Then remove the tin foil and bake the remaining time uncovered until golden brown and all of the liquid mixture has thickened and cooked through.
Once out of the oven let sit for at least 5 minutes before cutting and serving.