Creme Brûlée Croissant French Toast Casserole
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 312.9
- Total Fat: 17.5 g
- Cholesterol: 136.9 mg
- Sodium: 196.3 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 0.5 g
- Protein: 5.7 g
View full nutritional breakdown of Creme Brûlée Croissant French Toast Casserole calories by ingredient
Introduction
Delicious brunch casserole a lot like the Creme Brulee Bread Pudding found at Whole Foods--very sweet! Delicious brunch casserole a lot like the Creme Brulee Bread Pudding found at Whole Foods--very sweet!Number of Servings: 18
Ingredients
-
1.5 C Brown Sugar
1 C butter
3 TBSP Maple Syrup
12 mini croissants
6 eggs
12 oz. Evaporated milk
2 tsp vanilla extract
1.5 tsp orange extract
1/4 C. raw sugar
* recipe credit: modified from thismomsays.com
Tips
Prep the night before and bake int he morning. Sprinkle additional raw cane sugar on top to give beautiful "sparkly" finished look.
Directions
preheat oven to 350 degrees, butter 9 x 13 pan
tear croissants into small pieces, set aside.
Add brown sugar, butter and maple syrup to medium sauce pan, heat over medium heat. Bring to just a boil. Remove from heat and pour in bottom of 9 x 13 pan, saving about 1/2 cup of syrup mixture. Cover with a layer of croissants, and press down into the sugar syrup. Add a second layer of croissants and drizzle remaining syrup mixture over the top.
In medium bowl, whisk together remaining ingredients. Pour into 9 x 13 pan. Let soak for 20 minutes, or refrigerate overnight if prepping ahead of time.
Bake at 350 degrees for 40-45 minutes, checking that egg mixture is no longer runny. Let stand 5 minutes, then serve.
Serving Size: makes 18 2x3-inch servings
Number of Servings: 18
Recipe submitted by SparkPeople user SEAHAWKGAL.
tear croissants into small pieces, set aside.
Add brown sugar, butter and maple syrup to medium sauce pan, heat over medium heat. Bring to just a boil. Remove from heat and pour in bottom of 9 x 13 pan, saving about 1/2 cup of syrup mixture. Cover with a layer of croissants, and press down into the sugar syrup. Add a second layer of croissants and drizzle remaining syrup mixture over the top.
In medium bowl, whisk together remaining ingredients. Pour into 9 x 13 pan. Let soak for 20 minutes, or refrigerate overnight if prepping ahead of time.
Bake at 350 degrees for 40-45 minutes, checking that egg mixture is no longer runny. Let stand 5 minutes, then serve.
Serving Size: makes 18 2x3-inch servings
Number of Servings: 18
Recipe submitted by SparkPeople user SEAHAWKGAL.