••••A GOOD WAY TO START THE DAY!!
RASPBERRY CROISSANT BREAKFAST CASSEROLE
Author: The Seasoned Mom
Prep time:
Cook time:
Total time:
Serves: 6
INGREDIENTS
- 4 croissants, torn or cut into 2-inch pieces (or 1 8-ounce container of mini croissants)
- 1 ½ cups fresh raspberries
- 4 eggs
- ½ cup sugar
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 ½ cups low-fat or whole milk (don’t use skim)
- ¼ cup orange juice
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Place croissants in an 8-inch or 9-inch baking dish that has been sprayed with cooking spray (if you’d like to use a larger 13x9-inch dish, just double the recipe ingredients).
- Sprinkle raspberries over top of the croissants.
- In a large bowl, whisk together eggs, sugar, orange zest, cinnamon, nutmeg, and salt until blended. Stir in the milk, orange juice, and vanilla. Pour liquid mixture over the croissants.
- Allow casserole to sit on the counter for about 15 minutes (or until croissants have absorbed some of the liquid and are soft).
- Bake, uncovered, for 35-45 minutes, or until puffed and golden brown. Cover loosely with foil during the final 10 minutes if the top browns too quickly.
- Serve warm.
