Ingredients
Scale
- 8 large croissants
- 6 large eggs
- 2 cups whole milk
- 1 cup half-and-half
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the croissants into bite-sized pieces and place them in a greased 9×13-inch baking dish.
- In a mixing bowl, whisk together the eggs, whole milk, half-and-half, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the croissant pieces, ensuring they are evenly coated.
- Gently press down on the croissants with a spatula to help them absorb the custard.
- For best results, cover and refrigerate for at least one hour or overnight.
- Remove plastic wrap and bake for about 45 minutes until golden brown on top and set in the center.
- Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 140g)
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 185mg