Look outside! The glittering frost looks like icing perfectly spread over the whole world! So beautiful! So majestic! So… jeepers, it’s cold out! Let’s stay in and have breakfast. Morning Frost Casserole sounds like a good place to start: buttery layered croissants soaked in custard, topped with fresh berries, and served with powdered sugar and maple syrup always sound like an amazing way to start the day. It’s like a taste of summer joy no matter the weather outside. Morning Frost Casserole bundles you up and keeps you warm and happy when the frost shimmers outside the window.
Ingredients
- 6 large croissants, cut into 2-inch pieces
- 3 cups fresh berries
- 8 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 cups low-fat or whole milk
- 1/2 cup orange juice
- 2 teaspoons vanilla extract
- powdered sugar, optional, for serving
- maple syrup, optional, for serving
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Arrange the croissants on a large-rimmed baking sheet and toast in the oven, about 3-4 minutes.
Step 4 –Place the croissants into the prepared baking dish and sprinkle them with the berries.
Step 5 –In a large bowl, whisk together the eggs, the sugar, the cinnamon, the nutmeg, and the salt until blended.
Step 6 –Stir the milk, the orange juice, and the vanilla into the egg mixture.
Step 7 –Pour the liquid mixture over the croissants and allow them to rest on the counter until the croissants absorb some of the liquid and begin to soften, about 30 minutes. Press the croissants down gently as they begin to soften so they can absorb more of the liquid.
Step 8 –Optionally, you may cover and refrigerate the casserole for at least 8 hours and up to overnight.
Step 9 –Adjust or preheat the oven to 350 degrees F.
Step 10 –Bake the casserole until it’s puffed, golden brown, and set in the center, about 1 hour-1 hour 20 minutes. A tester should come out clean when inserted into the center. Add loose foil as a cover after the first 25 minutes to prevent excess browning.
Step 11 –Let the casserole rest for 10 minutes.
Step 12 –Serve with the powdered sugar and the maple syrup.