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1 tbsp (15 mL) butter
12 croissants
8 eggs
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
2 cups (500 mL) whole milk
1/2 cup (125 mL) whipping cream
1 cup (250 mL) brown sugar
1 tsp (5 mL) almond extract
1/2 cup (125 mL) fresh blueberries
1/2 cup (125 mL) fresh raspberries


Grease a 9 X 13 pan with butter; set aside.

Tear croissants into bite size pieces and place in a large mixing bowl.

In another large bowl, whisk eggs, cinnamon, salt, milk, cream, brown sugar and almond extract and pour over croissant pieces. Mix by hand and pat bread mixture into greased pan; top with blueberries and raspberries.

Bake in a preheated 350°F (180°C) oven for 1 hour. Makes 6 servings.

Serve with local maple syrup.

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