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A golden brown overnight croissant breakfast casserole in a white baking dish dusted with powdered sugar.

Overnight Croissant Breakfast Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 9 hours
Servings 8 servings
Calories 420 kcal

Ingredients
  

  • 6 large day -old croissants, torn into 2-inch pieces
  • 8 large egg s
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Butter for greasing the pan
  • Confectioners ' sugar for dusting (optional)

Instructions
 

  • Grease a 9x13-inch baking dish with butter.
  • Place the torn croissant pieces evenly into the prepared baking dish.
  • In a large mixing bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until well combined.
  • Pour the custard mixture evenly over the croissant pieces. Gently press down on the croissants to ensure they are submerged or well-coated.
  • Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.
  • Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
  • Bake uncovered for 40 to 50 minutes, or until the custard is set and the top is golden brown and puffy.
  • Let rest for 10 minutes before serving. Dust with confectioners' sugar if desired.