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 14 cups Land O Lakes® Half & Half
1 14 cups Land O Lakes® Heavy Whipping Cream
14 cup granulated sugar
1 tablespoon freshly grated orange zest
1 teaspoon vanilla extract
14 teaspoon ground cinnamon
2 cups fresh or frozen cranberries
14 cup cold Land O Lakes® Butter, cubed
Powdered sugar, as desired
How to make
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STEP 1
Heat oven to 400°F. Spray 13x9-inch glass baking dish with nonstick cooking spray; set aside.
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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.
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STEP 3
Combine half & half, whipping cream, eggs, granulated sugar, orange zest, vanilla and cinnamon 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.
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STEP 4
Heat oven to 350°F.
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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.
460 Calories
33 Fat (g)
220 Cholesterol (mg)
280 Sodium (mg)
32 Carbohydrates (g)
1 Dietary Fiber
11 Protein (g)
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