Description
A delightful breakfast casserole combining flaky croissants and a rich custard, perfect for lazy Sundays or gatherings.
Ingredients
- 6 large croissants, preferably slightly stale, sliced
- 4 large eggs
- 1 cup milk (almond milk for a dairy-free option)
- ½ cup heavy cream
- ½ cup granulated sugar (or maple syrup for a refined sugar-free version)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, diced
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour this custard over the sliced croissants, ensuring that each piece is submerged. Let it soak for at least 30 minutes, or overnight in the fridge.
- For the crumble topping, mix the flour, brown sugar, and cinnamon in a bowl. Add the cold diced butter and mix until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the soaked croissants.
- Bake for about 40-50 minutes until the custard sets and the top is golden brown.
Notes
For the best outcome, use high-quality ingredients and consider customizing toppings. Store leftovers in the refrigerator for up to three days.