Indulge in the buttery layers of croissants soaked in a sweet cinnamon custard. Perfect for a make-ahead breakfast delight.

Scale

Preheat the oven to 375°F (190°C). Choose a large oval, round, or square casserole dish and spray the interior with baking spray, ensuring it is evenly coated.

In a large mixing bowl, crack the eggs and mix in the maple syrup, sugar, vanilla extract, salt, and ground cinnamon. Whisk the mixture for a few minutes until it is thoroughly combined.
Pour in the milk and cream, choosing either all milk for a lighter option or all cream for a richer flavor.
Blend the egg and dairy mixture together, then set the custard aside.

With a serrated knife, carefully slice each croissant in half lengthwise. For extra-large croissants, you may also cut them in half vertically to make serving easier.
Wash the berries thoroughly. If using strawberries, cut them into smaller pieces.
Submerge each halved croissant into the prepared egg custard, ensuring they are well soaked.
Arrange the croissants in the casserole dish, adding a handful of berries between each layer. Continue this process until the dish is filled.
Drizzle any leftover custard over the casserole and top with additional berries.

Cover the casserole with foil and bake at 375°F (190°C) for 35 to 40 minutes, or until the custard is fully set. Remove the foil during the last 6 to 8 minutes to allow the croissants to brown.

Assemble the casserole as instructed, then cover it with foil and refrigerate overnight.
In the morning, take the casserole out of the refrigerator while preheating the oven.
Bake the casserole at 375°F (190°C) for about 50 minutes, allowing for an extra 10 to 15 minutes since the bread will be cold from the fridge.
Once baked, serve immediately or keep warm until ready. Add a few pats of butter on top while it’s still warm.
Using a large spoon, serve each croissant onto a plate, drizzling with pure maple syrup and adding more fresh berries before enjoying!

TECHNIQUE TIP: For best results, use day-old croissants to absorb the custard mixture fully.

STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.