Croissant French Toast Casserole 8 large eggs 10 croissants (cut in cubes) 1 tsp vanilla 1/2 cup milk 1/4 tsp salt 2 tsp cinnamon 1 tsp nutmeg 1/2 cup brown sugar 4 tbsp orange zest (optional) Whisk eggs, milk, vanilla, spices, orange peel and brown sugar in large bowl. Mix in cubed croissants. Pour mixture into greased casserole dish. Refrigerate overnight. Bake at 350 degrees for 30 to 35 minutes.
Croissant French Toast Casserole with Blueberries and Cream Cheese
Made it without the cream cheese & blueberries in it. Would make in a lower, bigger pan so that there was no bottom, mushier layer of bread. Added a bit of salt & vanilla to the egg mixture, the drizzled with cream cheese icing & a sprinkle of real maple syrup before serving. Yummy!