Description
Maple Pecan Overnight Croissant Breakfast Casserole makes busy mornings easy. Assemble ahead for a fluffy, sweet, and comforting breakfast.
Ingredients
- Base Croissants:
- Stale Croissants (6-8 large)
- Sweet Custard Mix:
- Large Eggs (6)
- Whole Milk (2 cups)
- Heavy Cream (1/2 cup)
- Granulated Sugar (1/2 cup)
- Brown Sugar (1/4 cup, packed)
- Pure Maple Syrup (1/4 cup)
- Vanilla Extract (2 teaspoons)
- Ground Cinnamon (1 teaspoon)
- Pinch of Salt
- Flavorful Add-ins & Toppings:
- Chopped Pecans (1/2 cup)
- Butter (2 tablespoons, melted)
- Powdered Sugar (for dusting)
Instructions
- Prep Your Croissants: First things first, grab those croissants. Tear them into rough 1-2 inch pieces. Don’t be too neat about it; a little unevenness adds character! Spread them out in a single layer on a baking sheet and let them sit for a few hours, or even overnight if they’re super fresh. This drying-out step is crucial for preventing a soggy Overnight Croissant Breakfast Casserole, a lesson I learned the hard way. I usually just leave them on the counter while I do other kitchen things, sometimes forgetting they’re even there until I trip over them, oops!
- Whisk the Custard: In a large bowl, whisk together your eggs until they’re light and frothy. Then, pour in the whole milk, heavy cream, granulated sugar, brown sugar, pure maple syrup, vanilla extract, cinnamon, and that tiny pinch of salt. Whisk everything really well until the sugars are dissolved and the mixture is totally smooth. You want a uniform custard, no lumps! This is where all the comforting flavors come together, and it already smells amazing, honestly. I always give it an extra minute of whisking, just to be sure.
- Assemble the Casserole: Lightly grease a 9×13 inch baking dish. Arrange about half of your torn croissant pieces in the bottom. Sprinkle half of the chopped pecans over them. Then, layer the remaining croissants on top, and sprinkle with the rest of the pecans. Try to get an even distribution, but don’t stress too much about perfection – it’s a rustic dish! This layering helps ensure every bite gets some of that delightful crunch.
- Pour & Soak: Carefully pour the egg and milk mixture evenly over the croissants. Gently press down on the croissant pieces with the back of a spoon to make sure they’re all submerged and soaking up that delicious custard. This is the moment where you can almost hear the croissants sighing with happiness! Cover the dish tightly with plastic wrap and pop it into the fridge. Let it chill and soak for at least 4 hours, but honestly, overnight is best. That long soak means a truly flavorful casserole.
- Bake to Golden Perfection: When you’re ready to bake, pull the casserole out of the fridge about 30 minutes before baking to let it come closer to room temperature. Preheat your oven to 375°F (190°C). Drizzle the melted butter evenly over the top of the casserole. This little step gives it that beautiful golden-brown crust we all love. Bake for 35-45 minutes, or until it’s puffed up, golden brown, and set in the center. A knife inserted near the center should come out clean. My kitchen starts smelling incredible around this point!
- Serve & Enjoy: Once it’s out of the oven, let the casserole rest for about 10 minutes. This helps it set up a bit and makes serving easier. Dust generously with powdered sugar just before serving – it adds a lovely sweetness and looks so inviting. Serve warm with extra maple syrup on the side, if you’re feeling extra decadent. It’s truly a sight to behold, all puffed and golden, ready to be devoured!