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To make this tasty Overnight Croissant Breakfast, you need: - 4 large buttery croissants, sliced in half - 4 large eggs - 1 cup whole milk - 1/2 cup heavy cream - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - 1/4 cup maple syrup (plus extra for serving) - 1 cup mixed berries (strawberries, blueberries, raspberries) - 1/2 cup chocolate chips (optional) - Powdered sugar for dusting - Fresh mint leaves for garnish

Overnight Croissant Breakfast

Elevate your breakfast game with this delightful Overnight Croissant Breakfast recipe! Imagine waking up to warm, buttery croissants soaked in a creamy custard, with fresh berries and a hint of maple syrup. It’s an easy make-ahead dish perfect for busy mornings or special occasions. Discover the simple steps to create this delicious meal that the whole family will love.
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Ingredients
  

4 large buttery croissants, sliced in half

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 cup maple syrup (plus extra for serving)

1 cup mixed berries (strawberries, blueberries, raspberries)

1/2 cup chocolate chips (optional)

Powdered sugar for dusting

Fresh mint leaves for garnish

Instructions
 

Prepare the Croissants: Lightly toast the sliced croissants in a toaster oven or under a broiler until just golden. This will prevent them from becoming too soggy when mixed with the egg mixture.

    Make the Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, cinnamon, and maple syrup until well combined.

      Layer the Dish: In a greased 9x13 inch baking dish, layer half of the toasted croissant halves on the bottom. Pour half of the custard mixture evenly over the croissants.

        Add Berries and Chocolate: Sprinkle half of the mixed berries and chocolate chips (if using) over the custard layer. Repeat the layering with the remaining croissants, custard mixture, and top with the leftover berries and chocolate.

          Cover and Chill: Cover the baking dish tightly with plastic wrap and refrigerate overnight (at least 6 hours) to allow the croissants to soak up the custard.

            Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 35-40 minutes, or until the custard is set and the top is golden brown.

              Serve: Allow the dish to cool for about 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup. Garnish with fresh mint leaves.

                Prep Time: 20 minutes | Total Time: 8 hours (including overnight rest) | Servings: 6