Ingredients
- 6-8 croissants
- Marmalade or preserve (about 1 tsp per croissant)
- 6 eggs
- 2 cups whipping cream
- 1 cup milk
- 1 tsp vanilla
- Icing sugar and berries for garnish
Directions
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Slice each croissant lengthwise and spread one side with preserve
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Butter a 9″ × 13″ baking pan and pack croissants snugly . They should not spill over the rim.
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Thoroughly beat eggs, whipping cream, milk and vanilla
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Pour mixture over croissants
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The croissants may initially float but they will absorb the liquid
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Cover with plastic wrap and place in fridge overnight
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Bake at 350 for about 40 minutes or until liquid has set
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Using a small strainer dust lightly with icing sugar
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Garnish with a few berries for colour
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Serve while still warm topped with maple syrup and accompanied by fruit salad and bacon