Croissant Breakfast Bake
View original ↗
Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (4)

Croissant Breakfast Bake

NUTRITION · PER SERVING140M COOK
CAL 31%·PRO 12%
CARBS 68G44% OF CAL
2G FIBER11G OTHER54G TOTAL SUGAR
FAT 37G54% OF CAL
21G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked breakfast dish made with day-old croissants, raspberries, and a vanilla custard sauce. Rich, cozy, and perfect for brunch.

mainamericanbaked goodvegetarian
View the full recipe on Chelsea's Messy Apron →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • Cooking spray
  • 5-1/2 cups day old croissants (torn into 1-inch pieces)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup light brown sugar (lightly packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt (I use fine sea salt)
  • 1 orange (for zest)
  • 3/4 cup fresh raspberries (halved)
  • 2 tablespoons White sparkling sugar (optional)
  • 1/3 cup honey-roasted almonds (optional)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 8 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (firmly packed)
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract
PREP
25M
SODIUM
309MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.