This recipe came as a fortunate accident. I had found a recipe for a triple berry casserole that looked pretty darn good and I figured I’d give it a try. It called for some spices and such, other ingredients including a loaf of French bread that was slightly stale. Well… I may have forgotten about the bread after I bought it and and this over-night-stale bread turned into 2-week-stale bread… oops. So improvise, improvise, improvise. What the heck else did we have in the kitchen that I could use instead? Well, every Monday we buy a big bulk order of croissants so that was that. And let me just say how amazingly that ended up working out. There was something about the croissants that just made this sweet casserole that much better (maybe it’s the fact that they’re made with layers of butter). Give this a try! Eat it for breakfast or dessert with a scoop of vanilla ice cream (**drool**). And if you don’t have croissants? IMPROVISE!
4 large, store-bought croissants cut into cubes
1 cup vanilla almond milk
1 tsp vanilla extract
1 tbsp sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
5 cups frozen berry blend
1 tsp cinnamon
1/2 cup sugar
1 tbsp cornstarch
Prep Time: 10 minutes
Cook Time: 40 minutes
Preheat your oven to 350 degrees Fahrenheit and spray your casserole dish with nonstick spray then set aside.
In a large bowl, beat the eggs with the milk, vanilla extracts, sugar, and spices. After you’ve cut the croissants into cubes (or tear them into pieces… you do you), add them into the egg mixture. Fold the croissants in until the pieces are coated with the egg mixture. Let it sit for 5-10 minutes, stirring occasionally.
While the bread mixture soaks, combine the berries, sugar, cornstarch, and spices into another separate bowl. Stir them until combined.
Pour the berry mixture into the prepared casserole dish, then spoon the bread mixture over the top.
Bake in the oven for 35-45 minutes until the top is golden and crusty.