Breakfast Croissant Casserole
This overnight breakfast croissant casserole with Zulka® Morena Pure Cane Sugar is so good and like a morning hug on your plate. It has the perfect mix of custard and bread pudding and is irresistible with all the fresh berries.
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Ingredients
- 4 large day-old croissants cubed into 1-inch pieces
- 7 ounces cream cheese room temperature
- ⅔ cup Zulka® Morena Pure Cane Sugar
- 3 large eggs
- 1 cup half and half
- 2 teaspoons Bourbon whiskey
- 1 cup mixed berries
- Granulated sugar for dusting
Instructions
Prepare the croissants
- Prepare the pan and croissants. The base and heart of this breakfast casserole starts with croissants. Spray a 8x4 baking dish with pan spray. Place cut croissants in a baking pan or large mixing bowl.
Make the Custard
- In another large mixing bowl, beat cream cheese with eggs, half and half, bourbon, and Zulka® Morena Pure Cane Sugar with a hand mixer until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Pour the custard mixture over the croissants and toss gently until the croissants are all covered in custard. Transfer to a baking dish and cover with foil. Refrigerate overnight.
Baking
- Preheat the oven to 350°F. Remove the dish from the fridge and let it come to room temperature
- Cover the casserole with foil and bake for 20 minutes before removing the foil and baking for 10-15 minutes, until the top is golden brown and the custard is fully set. A knife will come out clean from the custard.
- Let it cool before serving, then serve with a scoop of vanilla ice cream or top with powdered sugar.