Ingredients
- 1 tablespoon (13 grams) butter softened, to grease the pan
- 6-8 croissants Use day old or stale croissants. 8 cups in total when chopped
- 6 large eggs at room temperature
- 1 cup (240 ml) milk whole or 2%
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Serving
- 1 recipe vanilla sauce (creme anglaise)
Instructions
- Preheat the oven to 350°F/180°C, and butter the inside of a 9×13 inch baking pan.
- Chop the croissants with a serrated knife into 1-inch bite size pieces. Add them to the prepared 9×13 pan.
- In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
- Pour the mixture over the croissants, and allow to sit for 20 minutes at room temperature to soak up the custard mixture. Or, if you’re making this ahead, cover and store in the fridge until the next morning/day.
- Cover with foil, and bake for 30 minutes covered. Uncover and bake for 10-15 more minutes, or until the internal temperature of the custard is 160°F/70°C and the top is golden brown. Serve with fresh berries and vanilla sauce or dust with powdered sugar.