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Croissant Breakfast Casserole

16 INGREDIENTS • 6 STEPS • 45MINS

Croissant Breakfast Casserole

Recipe

5.0

2 ratings
Up your breakfast game with this Crossaint Breakfast Casserole! No more morning hustle – this recipe does the work while you enjoy your coffee. Bake this crispy, creamy, juicy delight ahead of time. Perfect for lazy Sunday brunches or seamless weekday mornings!
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Up your breakfast game with this Crossaint Breakfast Casserole! No more morning hustle – this recipe does the work while you enjoy your coffee. Bake this crispy, creamy, juicy delight ahead of time. Perfect for lazy Sunday brunches or seamless weekday mornings!
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

45MINS

Total Time

$6.47

Cost Per Serving

Ingredients

Servings
4
us / metric
Croissant
6
Croissants, sliced
Egg
6
Eggs
Evaporated Milk
1 can
(12 fl oz)
Evaporated Milk
Whole Milk
240 mL
Whole Milk
Brown Sugar
75 g
Brown Sugar
Vanilla Extract
1 Tbsp
Vanilla Extract
Ground Cinnamon
1 tsp
Ground Cinnamon
Whole Nutmeg
1/2 tsp
Freshly Grated Whole Nutmeg
Salt
1 tsp
Salt
Granulated Sugar
2 Tbsp
Granulated Sugar
for baking
Unsalted Butter
3 Tbsp
Unsalted Butter, cubed
for baking
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
for garnish
For Serving
Maple Syrup
3 Tbsp
Maple Syrup
Fresh Raspberry
170 g
Fresh Raspberries
Fresh Blueberry
170 g
Fresh Blueberries
Yogurt
80 g
Yogurt

Nutrition Per Serving

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Calories
869
Fat
40.6 g
Protein
25.2 g
Carbs
98.4 g
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author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

Serves 4-6 portions.

We are using dry croissants as they offer a flaky buttery taste. Feel free to substitute with your favorite bread for this recipe. The dry croissants allow the custard mixture to soak into the bread.

If you are using fresh croissants, the night before, toast your sliced croissants lightly to remove excess moisture. In a preheated oven at 350 degrees F (180 degrees C), place your bread slices in a single layer and bake for 8-10 minutes, turning halfway through. The croissants should be dry to the touch but not yet turning brown. Transfer to a cutting board and allow to cool.

Soaking overnight allows the mixture to saturate the bread completely and gives the convenience of not fussing in the morning. If you are strapped for time, 15 minutes would be a recommended minimum for this recipe.

Cooking Instructions

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step 1
In a baking dish line the Croissants (6) upright with the dish. Arrange your croissants in a zigzag pattern, making as much contact as you can with the bottom of the baking dish.
step 2
Next, prepare the custard. In a mixing bowl, whisk together the Eggs (6), Evaporated Milk (1 can), Whole Milk (240 mL), Brown Sugar (75 g), Vanilla Extract (1 Tbsp), Ground Cinnamon (1 tsp), Whole Nutmeg (1/2 tsp), and Salt (1 tsp) until a homogeneous mixture is achieved.
step 3
Pour the custard mixture evenly over the croissants, making sure to soak all pieces of the bread as much as possible and cover with foil. Refrigerate overnight.
step 4
When ready to bake, preheat your oven to 350 degrees F (180 degrees C).
step 5
Sprinkle on Granulated Sugar (2 Tbsp) and Unsalted Butter (3 Tbsp). Then bake, still covered with the foil for 20 minutes and uncovered for 10 minutes or until no liquid seeps out of the bread.
step 6
Remove from the oven and allow to cool for a minimum of 10 minutes. Serve with a dusting of Powdered Confectioners Sugar (to taste), Yogurt (80 g), and Maple Syrup (3 Tbsp). Slice into squares and serve with your Fresh Raspberries (170 g) and Fresh Blueberries (170 g).
step 6 Remove from the oven and allow to cool for a minimum of 10 minutes. Serve with a dusting of Powdered Confectioners Sugar (to taste), Yogurt (80 g), and Maple Syrup (3 Tbsp). Slice into squares and serve with your Fresh Raspberries (170 g) and Fresh Blueberries (170 g).
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