Love sharing good recipes and this one is over the top delicious and so versatile to serve for breakfast, brunch or dessert. I found the recipe many years ago when we first started Brewster by the Sea. Back then we baked it in large glass casserole pans and cut each serving into a rectangle. Since then we like to bake them in individual tart dishes. The flavors will knock your socks off, and we continue to smile when guests take that first bite. This morning a guest asked me for the recipe and I was surprised I had not shared it on this blog before.
We also serve it for breakfast for our Christmas morning traditions -even the picky grandsons like it:) Everything can be made the night before and just baked in the oven for 45 minutes before you are ready to serve- Voila and your guests will be so impressed at your culinary skills.
- 8 Tablespoons unsalted butter, melted
- 1 cup packed brown sugar
- 2 Tablespoons corn syrup
- 12 whole croissants
- 5 large eggs
- 1½ cups half and half
- 1 teaspoon pure vanilla extract
- 1 teaspoon Grand Marnier (or orange extract)
- ⅛ teaspoon salt
- Melt butter over medium heat and mix in the brown sugar and corn syrup until dissolved.
- Pour into a 9 x 13 baking dish. Cube croissants and layer over the sugar mixture. In a large bowl whisk together the eggs, half and half, vanilla, orange liqueur and salt. Pour over bread. Cover and let sit in the frig for 8 hours or overnight. Bake at 350 for 40 minutes or until the top is golden brown and the custard set.
- This recipe will serve 8 people and you can adjust the quantities by the size of your container. When we are serving 20 ramekins for breakfast at the inn I triple the recipe.