- 4-6 large croissants, sliced lengthwise into thin strips
- 4 eggs
- ¾ cup milk, half and half, or heavy cream
- 2 teaspoons vanilla extract
- 4 ounces fresh strawberries, hulled and sliced into bite-sized pieces
- 4 ounces fresh blueberries
- 4 ounces fresh blackberries
- 4 ounces fresh raspberries
Preheat the oven to 400°F. Grease a 9x9-inch glass baking dish with butter or coconut oil. Arrange the sliced croissants in a way that covers the bottom of the dish evenly. Set aside.
Crack the eggs into a resealable quart jar. Add the dairy of your choice and the vanilla extract. Seal the jar and shake vigorously until a thick custard forms. If you don't have a jar, you can whisk the ingredients together briskly in a bowl. Pour the egg mixture over the croissants in the baking dish.
Sprinkle the top of the croissants with the fresh berries. Cover the top of the dish with aluminum foil.
Bake the dish, covered, for 30 minutes in the preheated oven. Carefully remove the foil and bake for an additional 15 minutes or until the top of the croissants look crisp and light golden brown. Serve hot with maple syrup, whipped cream, and any other toppings your heart desires.
- Yields: 6 servings
- Preparation Time: 1 hour