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!
Total Time
45min
5.0
2 Ratings
Author: Jack Lee at SideChef
Servings:
4
Ingredients
•
6
Croissants
, sliced
•
6
Eggland's Best Classic Eggs
•
1
can
(12 fl oz)
Evaporated Milk
•
1
cup
Whole Milk
•
1/3
cup
Brown Sugar
•
1
Tbsp
Vanilla Extract
•
1
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Freshly Grated
Whole Nutmeg
•
1
tsp
Salt
•
2
Tbsp
Granulated Sugar
•
3
Tbsp
Unsalted Butter
, cubed
•
to taste
Powdered Confectioners Sugar
For Serving
•
3
Tbsp
Maple Syrup
•
1 1/3
cups
Fresh Raspberries
•
1
cup
Fresh Blueberries
•
1/3
cup
Yogurt
Cooking Instructions
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.
2.
Next, prepare the custard. In a mixing bowl, whisk together the Eggland's Best Classic Eggs (6), Evaporated Milk (1 can), Whole Milk (1 cup), Brown Sugar (1/3 cup), Vanilla Extract (1 Tbsp), Simply Organic Cinnamon, Ground (1 tsp), Whole Nutmeg (1/2 tsp), and Salt (1 tsp) until a homogeneous mixture is achieved.
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.
4.
When ready to bake, preheat your oven to 350 degrees F (180 degrees C).
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.
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).
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.
Nutrition Per Serving
CALORIES
869
FAT
40.6 g
PROTEIN
25.2 g
CARBS
98.4 g
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