Instructions

1. Preheat the oven to 350°F. Generously butter a 6 to 8 cup baking dish (we used an 11 x 7 inch casserole dish, but you can use whatever you have on hand).
2. Cut your croissants in half and arrange them around each other, tucking them under one another to tightly pack them into your baking dish. Set aside.
3. In a large mixing bowl combine the sugar and eggs. Use a whisk to thoroughly mix until completely homogenous. Stream in the milk, whisking until completely combined. Add the almond extract, vanilla extract, and salt. Stir to combine.
4. Pour the mixture evenly over the croissants to equally drench them all. Sprinkle the croissants with the sliced almonds. Cover with tinfoil or plastic wrap and place in the fridge for at least an hour, but up to overnight to allow the mixture to soak in.
5. Bake for 30 to 40 minutes or until the french toast has puffed up and is golden brown along the edges.
6. Allow the french toast bake to cool slightly before serving. Serve with maple syrup, a dusting of powdered sugar and fresh fruit.