Croissant Bake

It's strawberry season in Georgia!! 🍓

I get absolutely giddy about strawberry season but I wasn't the first person in the strawberry field on the very first day that they opened but... I might have been in the top 25.🤣  There's just nothing that compares to the taste of a freshly picked strawberry.🍓  

I feel like freshly picked berries taste waaaay better than grocery store strawberries plus I can pick my berries with a long stem which comes in super handy when I want to dip that delicious berry in a bowl of melted chocolate. 😅🍫🍓  

A few of our choice, freshly picked berries inevitably end up covered in chocolate because honestly, what kind of crazy person doesn't like chocolate covered strawberries?😂   I also love a good strawberry shortcake and homemade strawberry ice cream as much as the next girl but I there's something special about enjoying the simple sweetness of the strawberries in ways that you might not expect.  Incorporating them into recipes like strawberry butter, sangria or a vegetable salad, for example. 🙃

Breakfast is a great time to sneak in an extra serving a fruit into my diet.  I'm a big fan of fruit filled muffins or pancakes and waffles topped with fresh berries.🥞🧇  I also enjoy having a slice of melon along with my turkey bacon and eggs in the morning.🥓🍳  And in my opinion, the only way to properly enjoy french toast is to sprinkle it with powdered sugar and lots of fresh berries - especially strawberries.   If you want an over-the-top french toast casserole option - give my Croissant Bake a try.  You will NOT be disappointed. 

Croissant Bake
8 croissants Sliced in half lengthwise.
5 eggs beaten
1 cup half and half 
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
zest of 1 orange
2 Tablespoons maple syrup
¼ teaspoon kosher salt
1 Tablespoon grand marnier 

For Topping French Toast Casserole
powdered sugar
fresh berries
whipped cream
maple syrup

Whisk together eggs, cream, vanilla, cinnamon, orange zest, grand marnier, salt and maple syrup.

Submerge croissant halves in liquid until completely soaked.

Arrange croissants in 9x13 baking dish, overlapping slightly if necessary.  Pour remaining mixture over croissants.  

Cover with plastic wrap and refrigerate until ready to bake, up to a day ahead of time.

When ready to bake, remove dish from fridge and sit at room temperature for half an hour.  Bake 25-30 minutes at 375.  

Dust french toast bake with powdered sugar and serve with berries, whipped cream and pure maple syrup if desired.

Ciao!

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