In a baking dish line the
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.
Next, prepare the custard. In a mixing bowl, whisk together the
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)
Salt (1 tsp)
until a homogeneous mixture is achieved.
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.
When ready to bake, preheat your oven to 350 degrees F (180 degrees C).
Granulated Sugar (2 Tbsp)
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.
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)
Maple Syrup (3 Tbsp)
. Slice into squares and serve with your
Fresh Raspberries (1 1/3 cups)
Fresh Blueberries (1 cup)