Croissant French Toast Casserole

Custard

• 7 eggs

• 1 tsp (6 g) fine sea salt

• 2 tsp (6 g) ground cinnamon

• ¼ cup (62 g) brown sugar

• Nutmeg, grated

• 1 Tbsp (14 g) vanilla extract

• 2 cups (480 ml) whole milk

Caramel

• ½ cup (115 g) unsalted butter

• 1 cup (218 g) brown sugar

• 8-10 baked croissants

• Powdered sugar

• Fresh fruit

• Maple Syrup

Instructions

1. In a bowl, add in the eggs, fine sea salt, ground cinnamon, brown sugar, grated nutmeg, and vanilla extract. Whisk until thoroughly combined.

2. Once combined whisk in whole milk.

3. In a small saucepan, melt unsalted butter over medium heat.

4. Once melted, add in packed brown sugar and whisk until combined. Continue heating until it begins to shimmer.

5. Spread the caramel mixture onto the bottom of a greased 9x12 baking dish.

6. Slice the croissants in half and layer them into the baking dish.

7. Pour the custard all over the croissants. Cover with foil and let sit for 20-25 minutes to soak. (can sit over night as well)

8. Bake in a 350F oven (with the foil on) for 30 minutes.

9. After 30 minutes, remove the foil and bake for an additional 15 minutes.

10. Remove from the oven and let cool for 10 minutes.

11. Dust the top with powdered sugar, fresh fruit, and an optional drizzle of maple syrup