Description
Wake up to a delicious Overnight Croissant Breakfast Casserole! Fluffy croissants soaked in a sweet, custardy mix, baked golden. Prep tonight, enjoy tomorrow!
Ingredients
Scale
- Croissant & Custard Base:
- 8–10 stale croissants (about 1 lb), torn into bite-sized pieces
- 2 cups whole milk
- 6 large eggs
- Sweeteners & Spices:
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- Flavor Boosters & Toppings:
- 2 tablespoons unsalted butter, melted (for greasing)
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
- Optional Extras:
- Fresh berries, for garnish (optional)
- Chocolate chips or chopped nuts (optional)
Instructions
- Prep Your Croissants:: First things first, grab those lovely stale croissants. I usually tear them into rough, bite-sized pieces; no need for perfection here, honestly. We’re aiming for rustic charm. Spread them out in a single layer in a lightly buttered 9×13 inch baking dish. This is where I always make sure they’re not too tightly packed, because we want that custard to get into every nook and cranny. I love seeing all the buttery layers peeking out, promising deliciousness later.
- Whisk the Custard Base for Your Overnight Croissant Breakfast Casserole:: Now for the good stuff! In a large bowl, whisk together the whole milk, large eggs, granulated sugar, vanilla extract, and ground cinnamon until everything is well combined and you don’t see any streaks of egg yolk. This is where the magic happens for your Overnight Croissant Breakfast Casserole. I made the mistake once of not whisking enough, and I ended up with little pockets of unmixed egg – oops! Just keep whisking until it’s light and a bit foamy, it’s worth the extra arm workout.
- Soak the Croissants:: Carefully pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants with a spoon or your clean hands to make sure they’re all soaking up that eggy goodness. You want them submerged, really getting saturated. I usually let it sit for a minute or two, just to see if any spots are dry, and press again. This step is key for that soft, custardy texture in your finished Overnight Croissant Breakfast Casserole.
- Cover and Chill:: Once your croissants are thoroughly soaked, cover the baking dish tightly with plastic wrap. This is crucial; remember my dry croissant mishap? Don’t be like me! Pop it into the refrigerator for at least 8 hours, or ideally, overnight. This long chill time allows the croissants to fully absorb the liquid, creating that incredible bread pudding-like texture when baked. Honestly, the anticipation is part of the fun for this Overnight Croissant Breakfast Casserole.
- Preheat and Bake:: The next morning, pull your casserole out of the fridge about 30 minutes before baking to let it come closer to room temperature. Preheat your oven to 375°F (190°C). Remove the plastic wrap and place the dish in the preheated oven. Bake for about 35-45 minutes, or until the Overnight Croissant Breakfast Casserole is puffed, golden brown on top, and a knife inserted into the center comes out clean. The kitchen will start smelling absolutely heavenly, I promise!
- Serve Your Overnight Croissant Breakfast Casserole:: Once baked to a beautiful golden perfection, take the Overnight Croissant Breakfast Casserole out of the oven. Let it cool for about 5-10 minutes before serving. This short rest helps it set up a bit, making it easier to scoop. I love to drizzle mine generously with warm maple syrup, maybe a dusting of powdered sugar, and sometimes a few fresh berries for a pop of color. It smells like pure comfort, looks inviting, and tastes like a dream. Enjoy your delicious morning creation!