A mouthwatering dish that combines the flaky, buttery goodness of croissants with the richness of almond cream and the warmth of a perfectly baked breakfast casserole.
Ingredients
Scale:
1 dozen freshly baked croissants, cut into 1-inch pieces
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon pure almond extract
1 cup heavy cream
1/2 cup sliced almonds
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat your oven to 350°F (180°C). Make sure to adjust the oven racks to the middle position to ensure even baking.
In a large bowl, whisk together the melted butter, granulated sugar, eggs, almond extract, heavy cream, salt, cinnamon, and nutmeg until well combined.
Add the sliced almonds to the bowl and stir until they're evenly distributed throughout the mixture.
In a separate bowl, toss the croissant pieces with a little bit of melted butter until they're lightly coated.
In a greased 9x13-inch baking dish, create a layer of croissant pieces.
Pour half of the almond cream mixture over the croissants, making sure to cover the entire surface.
Repeat the layers, starting with the croissants, then the remaining almond cream mixture.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
Remove the dish from the oven and let it cool for a few minutes before serving.
