Crispy layered croissants coated in a custard of sweetened condensed milk, cinnamon and eggs then baked until puffy breakfast casserole is decadent and delicious, but also totally easy to make AND can be made a day in advance. Perfect for the holidays!
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
cool time 5 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8people
Calories 501kcal
Author Tristin Rieken
Ingredients
16ouncesCroissants6-8 depending on size
1canEagle Brand Sweetened Condensed Milk14 ounces
1 ¾cupwhole milk14 ounces
6largeeggs
1teaspooncinnamon
¼teaspoonsea salt
⅛teaspoonnutmeg
2tablespoonsunsalted butter
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cut day-old croissants in half lengthwise and evenly spread on a large baking sheet. Toast, cut side up, until crispy and browned about 3-5 minutes. It may take longer or shorter depending on how large and how dry the croissants are. Watch carefully to ensure they don’t burn.
Remove croissants when crispy and reduce heat to 350 degrees. Let croissants cool then tear into large bite-size pieces.
Butter a 9” x 13” baking dish and add the croissant cubes, arranging them evenly.
Reserve 3 tablespoons of sweetened condensed milk and add the remaining to a large bowl. Whisk in eggs, milk, cinnamon, nutmeg and salt.
Pour custard over croissants and cover with foil. Let sit at least five minutes up to 18 hours refrigerated.
Bake covered until puffed, about 25 minutes. Remove foil and bake until golden brown 10-15 minutes longer.
Cool at least 5 minutes then cover with powdered sugar and a drizzle of the reserved sweetened condensed milk.