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Sweet Croissant Bake

Name: Sweet Croissant Bake
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 10
Ingredients: 6 large croissants, cut into 2-inch pieces; 3 cups fresh berries, such as raspberries and blueberries; 8 large eggs; 1 cup granulated sugar; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 3 cups low-fat or whole milk; 1/2 cup orange juice; 2 teaspoons vanilla extract; powdered sugar, optional, to taste, for serving; maple syrup, optional, to taste, for serving

Vegetarian Casserole Diner-Style

Time: 2 hours 5 minutes

Yield: 10 servings

About

This Sweet Croissant Bake is basically a bread pudding that's been taken to a new level and made ready for breakfast! Sounds good so far, right? Buttery croissants make up the base, supporting bursts of fresh berries and a creamy, sweet, orange-infused custard that tastes like a perfect sunrise! The Sweet Croissant Bake is the brunch hero that will make you want it for every big party or maybe just for a quiet breakfast for one. It's just that good! Dig in!

Ingredients

6 large croissants, cut into 2-inch pieces
3 cups fresh berries, such as raspberries and blueberries
8 large eggs
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups low-fat or whole milk
1/2 cup orange juice
2 teaspoons vanilla extract
powdered sugar, optional, to taste, for serving
maple syrup, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -Arrange the croissant pieces on a large rimmed baking sheet.

Step 4 -Toast the croissant pieces for 3-4 minutes.

Step 5 -Place the toasted croissant pieces in the prepared baking dish.

Step 6 -Sprinkle the berries over the top of the croissant pieces.

Step 7 -In a large bowl, whisk together the eggs, the granulated sugar, the cinnamon, the nutmeg, and the salt until blended.

Step 8 -Stir the milk, the orange juice, and the vanilla into the egg mixture.

Step 9 -Pour the liquid mixture over the croissant-berry mixture.

Step 10 -Allow the casserole to sit on the counter until the croissant pieces absorb some of the liquid and soften, about 30 minutes. Press down on the croissant pieces as they soften to submerge them.

Step 11 -Adjust the oven temperature to 350 degrees F.

Step 12 -Bake, adding a loose cover of foil on top after the first 25 minutes to prevent excessive browning, until the casserole is puffed, golden-brown, and the center is set, about 60-70 minutes. Use a knife to test the center; it should come out clean.

Step 13 -Let the casserole rest for at least 10 minutes.

Step 14 -Slice and serve topped with the powdered sugar and the maple syrup.

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