Croissant Breakfast Casserole

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.