Instructions
Grease a 9×13-inch baking dish. Arrange croissant pieces evenly in the prepared dish.
In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined.
Pour the custard evenly over the croissant pieces, gently pressing to ensure all pieces absorb the custard.
Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Preheat oven to 350°F (175°C). Remove dish from refrigerator and let stand at room temperature for 10 minutes. Bake uncovered for 35 to 40 minutes until the top is golden brown and the custard is set.
Allow casserole to cool slightly before slicing. Serve warm topped with powdered sugar, maple syrup, or fresh berries.
Instructions
Grease a 9×13-inch baking dish. Arrange croissant pieces evenly in the prepared dish.
In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined.
Pour the custard evenly over the croissant pieces, gently pressing to ensure all pieces absorb the custard.
Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Preheat oven to 350°F (175°C). Remove dish from refrigerator and let stand at room temperature for 10 minutes. Bake uncovered for 35 to 40 minutes until the top is golden brown and the custard is set.
Allow casserole to cool slightly before slicing. Serve warm topped with powdered sugar, maple syrup, or fresh berries.
