Description
A decadent breakfast casserole made with buttery croissants, soaked in a rich custard, and baked to golden perfection. Perfect for brunch gatherings or special occasions.
Ingredients
Scale
For the Crust:
- For the casserole:
- 6 large croissants (day-old preferred)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the topping:
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Optional garnish:
- Powdered sugar
- Maple syrup
- Fresh berries
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- 2. Tear croissants into 1-2 inch pieces and arrange evenly in the prepared dish.
- 3. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until fully combined.
- 4. Pour custard mixture evenly over croissant pieces. Press down lightly to ensure all pieces are soaked.
- 5. Let sit for 15 minutes (or refrigerate overnight for make-ahead option).
- 6. For topping: Mix melted butter, brown sugar, and cinnamon in a small bowl. Drizzle over casserole.
- 7. Bake for 35-40 minutes until golden brown and custard is set (center should not jiggle).
- 8. Let cool 5 minutes before serving. Dust with powdered sugar and serve with maple syrup and berries if desired.
Notes
For best results, use slightly stale croissants as they absorb custard better. Can be assembled the night before and baked in the morning. Leftovers reheat well in microwave (30 sec) or oven (10 min at 300°F).