4 leftover croissants, about 6 cups cut up
2 cups half and half
2 cups heavy cream (didnt say it was low fat)
pinch salt
1 T. vanilla ( i likes lots of vanilla just pour)
6 eggs
1 cup sugar
maple syrup for topping
Preheat oven to 375 degrees F
Butter a 9 x9 inch baking dish and line it with plastic wrap going up the walls of the pan.
cut up croissants into 1 inch cubes and place on sheet pan. Toast in oven for about 10 min til crisp then place in bowl
In a saucepan, heat the half and half and cram, salt over medium heat, stirring occasionally to make sure the mixture doesnt burn or stick to the bottom of the pan. When the cram mixture reaches a fast simmer (do not let it boil) turn off the heat, add the vanilla and set aside for 10 min.
In a large mixing bowl whisk the eggs and sugar together. Whisking constantly gradually add the hot creaam. Strain over the croissant cubes to remove any cooked egg pieces. Let it soak for 15 min. Stir once to coat all bread. Empty the mixture into the baking dish and let soak another 30 min. or overnight in refrigerator. Heat the oven to 350 degrees F.
Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top about 25 to 30 min. Let cool and serve with warm maple syrup (and ice cream).
Its nice to get this ready and put in refrig before I leave for camping. You can bake and then refrig. Then take out and cut a serving and microwave with plastic wrap over to keep from drying out.
serve as usual.
Course toppings are up to you... there is caramel... pecan.....yum..
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