(make at least the day before)
4 to 6 Croissants broken into pieces
(enough to cover bottom of 9 x 13 buttered pan)
1/2 cup butter at room temp
6 oz cream cheese at room temp
1 1/4 cups maple syrup
10 large eggs
3 cups half 'n half (I use whipping cream—un-whipped)
1 tsp cinnamon
1. Layer croissants on bottom of buttered pan.
2. Combine cream cheese, 1/2 cup butter &
1/2 cup maple syrup until well blended.
Drop by spoonfuls onto croissant pieces.
3. Beat the eggs, 3/4 cup maple syrup and 3 cups cream.
Pour over croissants and sprinkle with cinnamon.
4. Cover & chill at least 8 hrs. (or freeze up to 3 months)
5. Bake uncovered @ 350 F. until center barely jiggles, (about 50 min.)
Garnish with pecans, raspberries & powdered sugar.
Grocery stores usually have some breads they sell at half price because they are getting past their prime. . .and if you can find croissants on these shelves, they are the best. . . . . . .
easier to break apart.
This can be served right out of the baking dish. Add Li'l Smokies or a platter of assorted breakfast meats to the menu and your children (original & grand) will love you!
GOT MILK?
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