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 (1 cup)
,
Brown Sugar (1/3 cup)
,
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 (1/3 cup)
, and
Maple Syrup (3 Tbsp)
. Slice into squares and serve with your
Fresh Raspberries (1 1/3 cups)
and
Fresh Blueberries (1 cup)
.
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