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Cranberry Orange Croissant Breakfast Bake

Cranberry Orange Croissant Breakfast Bake

This breakfast bake uses croissants in place of bread giving it a buttery, flaky texture. Tart cranberries and powdered sugar are a perfect balance.


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30 min
Prep Time
09 hrs 30 min
Total Time
10
servings

Ingredients

1 pound bakery croissants, torn into bite-sized pieces

2 1/4 cups Land O Lakes® Half & Half

1 1/4 cups Land O Lakes® Heavy Whipping Cream

7 large Land O Lakes® Eggs

1/4 cup sugar

1 tablespoon freshly grated orange zest

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 cups fresh or frozen cranberries

1/4 cup cold Land O Lakes® Butter, cubed

Powdered sugar, as desired

How to make

  1. STEP 1

    Heat oven to 400°F. Spray glass baking dish with no-stick cooking spray; set aside.

  2. STEP 2

    Place croissant pieces onto two ungreased baking sheets. Bake, rotating baking sheets halfway through bake time, 4-6 minutes or until dry and just beginning to turn light golden brown. Cool completely.

  3. STEP 3

    Combine all bread mixture ingredients except toasted bread cubes and cranberries in bowl. Beat with whisk until well mixed. Add croissant pieces to egg mixture; toss until well coated. Add cranberries; gently stir into bread mixture until evenly distributed. Spread mixture into prepared baking dish. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.

  4. STEP 4

    Heat oven to 350°F.

  5. STEP 5

    Remove breakfast bake from refrigerator; dot top with butter cubes. Bake 40-45 minutes or until puffed and deep golden brown. (Do not overbake.) Let stand 5 minutes. Dust with powdered sugar before serving.

Nutrition (1 serving)

460 Calories
33 Fat (g)
220 Cholesterol (mg)
280 Sodium (mg)
32 Carbohydrates (g)
1 Dietary Fiber
11 Protein (g)
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