Did you know that National Croissant Day is January 30th each year? The week leading up to the day, I bought all of the ingredients to make homemade croissants. Time got away from me, so I had to change direction. Fast forward to this casserole coming together!
What Makes this Reduced Guilt?
Fair question. This recipe is not exactly healthy. Definitely a decadent, special occasion treat. I classify this as reduced guilt because it is semi-homemade. The croissants are store bought. I want home bakers to know that it is perfectly okay to use store bought elements. You don’t have to make everything from scratch all of the time. No need to feel guilty about using the box mix or using premade pastry in your creation.
Mini Croissants: Can’t have a croissant casserole without the CROISSANT. This recipe calls for mini croissants but you can definitely use regular without issue!
Spices: Cinnamon, clove, and ginger create the perfect spice flavor for this casserole. The cinnamon adds a sort of richness. Cardamom would be an interesting addition as well!
Nutella: A Nutella Drizzle makes every dish better, am I right? The hazelnut flavor blends so well with the sweetness of the maple syrup and the sharpness of the fresh fruit. If not a Nutella fan, can use regular chocolate or a warm almond butter drizzle.
Making Brunch Magic
- Large mixing bowl
- Measuring cups and spoons
- 2 microwave safe bowls
- Pastry brush
- 9×13 baking dish (I use Pampered Chef Stoneware)
- Serves 12
- 8-10 mini croissants
- 8 large eggs (do not have to be at room temperature)
- 6 tbsp melted unsalted butter (slightly cooled)
- 2 cups reduced fat milk (nut milks okay too)
- 1/2 cup heavy whipping cream
- 1 tbsp cinnamon
- 2 tsp vanilla bean paste
- 3/4 cup granulated sugar
- 1 tsp ground clove
- 2 tsp ginger
- 1 tsp sea salt
- 2 tsp melted butter for baking dish
- 1 cup fresh berries
- 1/2 cup Nutella
- Maple syrup
Preheat oven to 350F
Combine eggs, milk, cream, 6 tbsp melted butter (slightly cooled), sugar, vanilla, spices and salt in a large mixing bowl. Whisk together until smooth.
Use a pastry brush to spread 2 tsp melted butter on bottom and sides of 9×13 baking dish
Tear croissants into varying sizes and place on bottom of baking dish. Pour custard mixture over croissant pieces and push down on croissants to ensure fully in liquid. The croissant will soak up some of the liquid mixture – this is key
Bake for 40-45 minutes – until croissants are golden and custard firm
Microwave Nutella until drizzling consistency and drizzle over casserole. Top with fresh berries and maple syrup.Print