Name: Croissant Breakfast Casserole
Total time: PT2700.0S
Yield: 4
Ingredients: 6 Croissant; 6 Egg; 1 can Evaporated Milk; 1 cup Whole Milk; 1/3 cup Brown Sugar; 1 tablespoon Vanilla Extract; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Whole Nutmeg; 1 teaspoon Salt; 2 tablespoon Granulated Sugar; 3 tablespoon Unsalted Butter; to taste Powdered Confectioners Sugar; 3 tablespoon Maple Syrup; 6 ounce Fresh Raspberry; 6 ounce Fresh Blueberry; 5 tablespoon Yogurt

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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Croissant Breakfast Casserole

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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

us / metric

Croissants, sliced

Eggs

1 can
(12 fl oz)

Evaporated Milk

1 cup

Whole Milk

1/3 cup

Brown Sugar

1 Tbsp

Vanilla Extract

1 tsp

Ground Cinnamon

as needed

Freshly Grated Whole Nutmeg

1 tsp

Salt

2 Tbsp

Granulated Sugar

for baking

3 Tbsp

Unsalted Butter, cubed

for baking

to taste

Powdered Confectioners Sugar

for garnish

For Serving

3 Tbsp

Maple Syrup

1 1/3 cups

Fresh Raspberries

1 cup

Fresh Blueberry

1/3 cup

Yogurt

Nutrition Per Serving

VIEW ALL

Calories

869

Fat

40.6 g

Protein

25.2 g

Carbs

98.4 g

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.