5 mini croissants
3/4 cup half and half
3/4 cup milk
approx 1/4 cup brown sugar
1-2 tablespoons cinnamon
1-2 teaspoons vanilla
powdered sugar and maple syrup on side for serving
Spray a ceramic 9 inch square casserole dish with butter spray. Tear the mini croissants into bite sized pieces and put in dish. In a separate bowl, whisk the eggs with half and half, milk, sugar, cinnamon and vanilla. Pour over bread. I cover and refrigerate for a few hours, could probably do overnight. Remove casserole from fridge and put in a 350 degree oven and bake 45-50 minutes, covering with foil after 30 minutes. Dust with powdered sugar and serve with maple syrup on the side.
Stacy's Notes: Made April 2016. Gail texted me the original recipe and I made a couple of changes and also halved it. Haven't done it overnight, I tend to make in the afternoon, let set a few hours (3-4) and then bake for our supper. I serve with eggs, bacon or sausage and grits. Mine only takes 45 for the smaller casserole.
Here's the original recipe:
1 loaf of bread (about 4 cups of cubed pieces), torn into bite-size pieces (I used Challah but you could use?croissants?too)
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 pop in the oven immediately.
The next morning, remove from fridge, pop in the oven and bake 45 to 55 minutes. (Check after about 30 minutes and if it's getting to 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.