I’ve been making this for nearly a decade now and I still can’t decide if its truly a breakfast dish or if its really a dessert. Either way its pretty darn delicious! Plus, its a super versatile recipe – you can half it for a smaller crowd or double it for a larger gathering, you can make it in little cute ramekins like I did or put it all in a large baking dish – either way, it works!
The awesome thing is that you’re starting with one of the best pastries ever created – how bad can anything really be when it has croissant’s in it?!
All mixed together and ready to be baked. I love the little flecks of cinnamon and cardamom. By the way, my feelings for cardamom are the same ones I have for Spanish paprika – my most favorite and completely underused! Love those two!
Don’t break into these too quickly – they are molten lava hot. Not really, but you get the point.
- 6-8 large croissants, cubed
- 6 eggs
- 1 cup whole milk
- 1 ½ cups half n half
- 2 teaspoons vanilla
- ½ teaspoon salt
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 sticks butter
- 1 cup brown sugar
- 2 tablespoons maple syrup
- In a large bowl, combine eggs, milk, vanilla and spices. Add in croissant cubes and mix until properly coated. Cover and let soak overnight.
- Heat the oven at 350 degrees. Mix croissant egg mixture before pouring into a buttered baking dish or ramekins. Set aside.
- In a small saucepan, add butter and gently melt over medium heat. Remove melted butter and stir in brown sugar and syrup until well combined. Pour over croissant mixture and bake uncovered for 35 - 40 minutes or until golden brown.
- Serve warm with a side of warm syrup and/or clotted cream.