Overnight Breakfast Bake
I never create recipes exactly the same way… in this case it was because I had my three year old helping (she spares nothing- laugh) and newborn sitting right on the counter with us. But let’s be honest… recipes are made to be broken. I’m all about MORE. If you like cinnamon add it!, if you like chopped pecans add them!, strawberries instead of raspberries? absolutely! and if you’re a sweet tooth… add the sugar, but in our case we left it out and used white chocolate chips and maple syrup to sweeten this.
My favorite part is… we made this a day in advance and popped it in the oven the following morning.
Ingredients:
Butter
8 pre-cooked Costco croissants (cut into golf ball sized chunks)
7 eggs
1 cup whole milk AND 1 cup natural bliss vanilla coffee creamer (could use two cups heavy whipping cream) but this is what we had in the fridge and it turned out delicious.
2 TBSP Vanilla extract
Blueberries
Raspberries
White Chocolate Chips
Maple Syrup
To Make:
Butter a 13x9 glass baking dish and add in 8 pre-cooked Costco croissants (cut into golf ball sized chunks) to fill the entire pan.
Mix 7 eggs, 1 cup whole milk, 1 cup Natural Bliss vanilla coffee creamer, 2 TBSP Vanilla extract in a bowl and then pour over croissants in the 13x9 glass baking dish.
Add Blueberries, raspberries, white chocolate chips- to look. If you know me- I don’t measure this out but did use 12oz of raspberries.
Cover the 13x9 pan with lid or foil and let ingredients sit overnight in the refrigerator for 2-12 hours.
Preheat oven to 350. Bake at 350 for 30-35 mins
Top with syrup and butter . I highly recommend both! Serve warm!
XO Sarah, Coco, & new baby Lala