Description
This almond croissant breakfast bake features almond paste-filled croissants baked in a sweet almond custard, topped with sliced almonds and powdered sugar. An easy breakfast casserole perfect for brunch, holidays, and feeding a crowd.
Ingredients
Units
Scale
- 10 croissants, halved
- 6 eggs
- 1 1/2 cups milk
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 8–10 oz almond paste
- 1/3 cup sliced almonds
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking dish and set to the side.
- In a large bowl, gently whisk eggs. Next whisk in milk, sugar, salt, vanilla and slmond extract and
- Pour egg mixture into the greased baking dish. Slice each croissant in half like a sandwich and spread 1-2 tbsp almond paste on the inside of each croissant. Slice each almond-paste-filled croissant in half and place them cut-side-down in the egg mixture, making several rows until the pan is full. Brush each croissant with some melted butter and sprinkle the top with sliced almonds.
- Cover the baking dish with foil and place in the oven to cook for 25-35 minutes. Remove foil and bake for another 8-10 minutes until golden brown or until the egg is cooked all the way through. You can do the fork test to see if it is done. If your fork comes out clean, the dish is done.
- Sprinkle with a dusting of powdered sugar before slicing and serving. Enjoy!
- Prep Time: 10
- Cook Time: 35