Pear Croissant Breakfast Casserole
A Pear Croissant Breakfast Casserole is a bread pudding type 9x13 dish, delicious for breakfast! It's warm and custardy with chunky pears.
Ingredients
- 4 large butter croissants, 13 oz
- ⅔ cup dried mixed raisins and cranberries
- 3 medium Bartlett pears, about 3 heaping cups, cut into 1’’ pieces
- 1 ½ cups whole milk
- 3 Tbsp. coconut OR brown sugar, plus some to top
- 6 egg yolks
- 2 eggs
- 1 tsp. vanilla
- ¾ tsp. cinnamon
- ¼ tsp. allspice
- A pinch of nutmeg
- Powdered sugar and 100% maple syrup to serve
Instructions
- Cut the croissants in 1-inch cubes and place on a cookie sheet. Lightly broil the cubes in the oven (on low) until golden brown—1-2 minutes. Then, toss the cubes to expose any un-toasted pieces and return to the broiler for 30 more seconds.
- Preheat oven to 350 degrees and spray or butter a square, 9X9 baking dish, or smaller rectangular dish. Set aside.
- In a large mixing bowl, combine milk, eggs and yolks, brown or coconut sugar, vanilla, allspice, nutmeg cinnamon. Mix ingredients until the sugar has dissolved and eggs are well incorporated.
- Fold in the toasted croissants, diced pears and dried berries with your hands. Gently mix until most of the moisture has been absorbed.
- Spoon muffin, pear, and other ingredients into the pan and sprinkle the top with extra brown or coconut sugar. Place the pan on the center rack of the oven and bake for 30 minutes covered with foil, then remove foil and bake for 20 minutes more.
- Served warm with 100% maple syrup and powdered sugar.
Notes
Reposted from Dec 2019.
Nutrition Facts
Calories: 300kcal, Carbohydrates: 40g, Protein: 8g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 211mg, Sodium: 152mg, Potassium: 216mg, Fiber: 4g, Sugar: 25g, Vitamin A: 561IU, Vitamin C: 3mg, Calcium: 108mg, Iron: 1mg