Ingredients:

  • 1 lb day-old croissants, torn into 2-inch chunks
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C) and thoroughly grease a 9x13-inch baking dish. Note: Butter the sides well to prevent the sugar from sticking.
  2. Tear the croissants by hand into irregular 2 inch chunks and arrange them evenly in the prepared baking dish. Note: Irregular edges create more surface area for the custard to cling to.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, light brown sugar, vanilla extract, cinnamon, and salt until the sugar is fully dissolved.
  4. Pour the custard mixture evenly over the croissant chunks, pressing down lightly with a spatula to ensure all pieces are submerged.
  5. Let the casserole sit for 15 minutes to absorb the liquid (or cover and refrigerate for 8 hours for a deeper soak). Note: This is the most critical step for avoiding a soggy center.
  6. Combine the melted butter, 2 tbsp brown sugar, and 1/2 tsp cinnamon in a small bowl, then sprinkle the mixture evenly over the top of the casserole.
  7. Bake for 40–45 minutes until the edges are bubbling and the top is a deep mahogany brown.
  8. While baking, whisk together the powdered sugar, maple syrup, and heavy cream to create a glaze, then drizzle over the casserole before serving.