AuthordanieldiverA sensational make ahead breakfast. Stale croissants are steeped in egg lightly sweetened and give you an almost donut tasting breakfast dish.
Grease a 8 x 8" oven proof dish with butter. To this, tear in crossiants.
In a small measuring jug whisk together milk, egg, vanilla and sugar. Pour over the croissants. Push down gently to submerge the crossiants. Scatter the berries over poking them into the gaps.
Cover with cling wrap and refrigerate overnight or for as long as you can.
When ready to cook, remove from the fridge. Heat oven to 180°C. Allow to sit at room temperature while waiting for oven to heat up.
When oven has heated up remove cling wrap scatter with flaked almonds. Place in the oven for 35 - 40 minutes until billowing and golden brown on top.
Ingredients
Directions
Grease a 8 x 8" oven proof dish with butter. To this, tear in crossiants.
In a small measuring jug whisk together milk, egg, vanilla and sugar. Pour over the croissants. Push down gently to submerge the crossiants. Scatter the berries over poking them into the gaps.
Cover with cling wrap and refrigerate overnight or for as long as you can.
When ready to cook, remove from the fridge. Heat oven to 180°C. Allow to sit at room temperature while waiting for oven to heat up.
When oven has heated up remove cling wrap scatter with flaked almonds. Place in the oven for 35 - 40 minutes until billowing and golden brown on top.