A better way to wake up, I can’t imagine. This is the easiest ever to prepare and is an ideal breakfast for a long weekend or when company is in town. I absolutely love the smell of this baking and it’s my kids new favorite breakfast- they call it cake, and that’s okay because it basically is. 😛 I hope you get a chance to enjoy this soon with your morning brew, and let me know how it goes. 🙂 Enjoy!
Easy Cinnamon Croissant Breakfast Loaf
Course: BreakfastDifficulty: EasyServings
8
servingsPrep time
5
minutesCooking time
45
minutesIngredients
2 Tablespoons butter, softened
6-8 large croissants, cut into bite-size chunks
5 eggs
2 1/2 cups whole milk
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
a few tablespoons dulce de leche sauce for drizzling (I used Eagle Brand)
Directions
- Preheat oven to 350 degrees and butter a loaf pan generously, being sure to include sides as well
- In a large bowl, whisk the eggs, then add the milk, sugar, vanilla, cinnamon and nutmeg. Mix well.
- Place all the croissant chunks into the loaf pan and pour the egg mixture over top, toss the bread to coat all sides and then cover with tinfoil for about 15 minutes, until croissants are fully saturated.
- With tinfoil still on top, place loaf pan in oven and bake for 20 minutes. Then, remove tinfoil and bake uncovered an additional 20-25 minutes, until lightly browned on top and set in middle. Remove from oven and allow to cool slightly before drizzling with dulce de leche sauce.
- You can use a knife to slice eight pieces or just scoop out onto serving plates, and serve with additional dulce de leche, if desired. Enjoy!