“Overnight” Mixed Berry Croissant Bake 

Steps

• 1

  Preheat oven to 400˚ F. Place croissants on a large, rimmed baking dish, arranging them about one inch apart from one another. Bake croissants at 400 ˚ F for 8-10 minutes until toasted and golden brown. Remove from the oven and set aside to cool.
• 2

  Once the croissants are cool enough to handle, use a serrated knife to cut each croissant into 1” cubes.

  
• 3

  Spray a 9×9 baking dish with baking spray, or lightly grease the dish with butter. Layer half of the cubed croissants into the prepared baking dish, followed by half of the berries. Repeat with remaining croissant cubes and berries. Set dish aside.

  
• 4

  Whisk milk, cream, eggs, lemon curd, vanilla, cinnamon, and salt together in a large mixing bowl until well combined. Pour this mixture directly over the croissants and berries, covering as much of the surface of the croissants as possible.

  
• 5

  Cover the dish with foil and refrigerate overnight.
• 6

  Remove the dish from the refrigerator and rest at room temperature 30 minutes prior to baking. Leave the foil over the top of the dish.
• 7

  Preheat the oven to 350˚ F, and once the oven is hot, bake the covered dish for 25 minutes. Carefully remove the foil, sprinkle sliced almonds over the top of the croissant bake and bake for another 7-10 minutes until the almonds are lightly browned and toasted.

  
• 8

  Remove the croissant bake from the oven and let it set for five minutes.
• 9

  While the croissant bake rests, combine glaze ingredients in a medium mixing bowl and whisk until smooth and creamy. Drizzle glaze over the top of the croissant bake and serve warm on Chinet Classic® plates.