This was great for a make ahead breakfast option: do all the work the night before and just pop it in the oven while you get ready in the morning. One thing I wasn't a huge fan of was that it was still very soggy after cooking. The tops were beginning to get brown so we had to stop cooking it, but the insides were still very mushy. I'm wondering if you could wait to pour the egg mixture on until you begin preheating the oven?
- 10 mini croissants
- 10 Tbsp strawberry jam
- 1/3 cup mini chocolate chips
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 2 cups light cream or half and half
- 10 eggs
Spray a 3-quart glass baking dish with pan coating. Cut croissants lengthwise with bottom being about 2/3 and the top sliver about 1/3. Arrange 10 croissant bottoms in baking dish. Spoon about 1 Tbsp strawberry jam and 1-2 tsp mini chocolate chips over each bottom half of croissant. Put croissant tops back in place.
In a medium bowl mix cinnamon and sugar together. Beat eggs and cream into sugar mixture. Pour over croissants. Cover and refrigerate overnight.
In the morning, remove cover and bake at 350 for 45 minutes, or until firm. Cut into 10-12 pieces and serve hot. May also be baked in 10 ramekins and served individually. May be garnished with an orange slice and strawberry, or topped with a spoonful of whipped cream.
Serves 10-12
Prep Time: 15 minutes
Total Time: 1 hour, 5 minutes plus overnight soaking
Recipe from Sparta Friends & Neighbors Club Favorite Recipes book
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