Overnight Croissant Casserole
An easy overnight breakfast casserole (with no meat).
Ingredients
Instructions
  1. Spray a ceramic 9 inch square casserole dish with butter spray.
  2. Tear the mini croissants into bite sized pieces and put in dish.
  3. In a separate bowl, whisk the eggs with half and half, milk, sugar, cinnamon and vanilla. Pour over bread.
  4. Cover and refrigerate for a few hours, at minimum, or overnight.
  5. Remove casserole from fridge and put in a 350 degree oven and bake 45-50 minutes, covering with foil after 30 minutes.
  6. Dust with powdered sugar and serve with maple syrup on the side.
Recipe Notes

Stacy’s Notes:  I serve this casserole with bacon or sausage and grits. Mine only takes 45 for the smaller casserole.  We prefer this heavily dusted with powdered sugar, then warm maple syrup on the side to dip with (or pour over!).

The Original recipe fits a 9×13 pan and serves more than 2-4 people!

Original recipe:

1 loaf of bread (about 4 cups of cubed pieces), torn into bite-size pieces (or challah or croissants or any bread of your choosing)

6 eggs

1-1/2 cups milk

1-1/2 cups half-and-half

2 tablespoons cinnamon

Powdered sugar for dusting, optional

Maple syrup to drizzle on top, optional

Preheat oven to 350 degrees. Arrange bread in a lightly greased 13 x 9 inch baking pan; set aside. Beat with a whisk your eggs, milk, half and half and cinnamon in a mixing bowl; pour over bread. Cover and refrigerate overnight or put in the oven immediately. The next morning, remove from fridge, place in preheated 350 degree oven and bake 45 to 55 minutes. (Check after about 30 minutes and if it’s getting too brown on top, cover with foil and continue cooking.)  Remove from oven let stand 5 minutes before serving. You can dust the top with powdered sugar and/or drizzle maple syrup down over it.