Berries and Cream Croissant Breakfast Casserole
- 4 large croissants (a day or two old is best)
- 1 cup strawberries, fresh, sliced, divided
- 1 cup fresh blueberries, divided
- 4 large eggs
- 2 cups Hood® Light Cream
- 1/2 cup sugar
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1/2 cup Hood® Heavy Cream
Preheat oven to 350˚ F.
Coat a 2-quart baking dish with cooking spray. Tear up 2 croissants and layer them in the baking dish. Add half of the strawberries and half of the blueberries. Cover the berries with the remaining torn croissants, and top with the remaining berries.
Beat the eggs in a medium mixing bowl with a whisk. Add the cream, sugar, salt, and vanilla and mix well.
Pour the egg mixture over the berries and croissants, then press down gently on the casserole mixture with the back of a spoon to make sure the croissant pieces are well soaked.
Bake for about 1 hour and 20 minutes, or until the center is set. Check on the casserole’s progress after about an hour and tent with aluminum foil if the top is turning dark brown.
Allow casserole to cool for about 10 minutes before serving.
To serve, top each piece with an equal amount of whipped cream.
Per serving: Calories: 380, Carbohydrate: 48 grams, Fat: 26 grams, Saturated fat: 14 grams, Protein: 8 grams, Cholesterol: 163 milligrams, Sodium: 172 milligrams, Calcium: 40 milligrams.