Croissant French Roast Casserole with Bourbon Maple Syrup is a perfect and fun brunch menu recipe. I actually created this dish on the fly. I had leftover croissants that I didn’t want to waste them. So, I decided to make this. Quick note, you can make the syrup without the bourbon. I actually made it for my kids like that and they loved it. My husband and I had the spiked version. Either way it was ridiculously delicious. Make this and I promise you won’t be disappointed.
Croissant French Roast Casserole with Bourbon Maple Syrup
10 Cups of Croissants, pulled apart in 1 inch pieces – it’s about 8 large croissants
8 large eggs
1 ½ cups of heavy cream
2 ½ cups of whole milk
1 ¼ cups of sugar
1 tsp vanilla extract
½ Cup Mini Chocolate Chips
Butter to grease the pan
1 Cup Pure Maple Syrup
1 ½ Tbsp. Bourbon
½ Tsp. Vanilla
1 Tbsp. Butter
Preheat the oven to 350. Lightly butter a 13×9 inch baking dish. Spread the cubes in the prepared dish and sprinkle in the mini chips. In a large bowl, whisk the eggs, cream, milk, sugar and vanilla to blend. Pour the custard over the croissants and press the cubes gently to submerge them. Let stand for 30 minutes, occasionally pressing the croissants into the custard. Put in the oven.
In the meantime in a small sauce pan make the syrup. Bring the maple syrup to a boil. Then add the bourbon, vanilla and the butter and simmer for another 5 minutes on a low flame.
Bake the pudding until it is puffed and set in the center, about 45 minutes. Cool slightly. Serve topped with the bourbon syrup.
Note..you can make and cook the casserole and syrup day in advance. Remove the casserole and the syrup from the refrigerator and bring to room temp. Reheat and serve.