Raspberry Croissant Casserole
Nutrition Facts
12 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
340 |
|
| % Daily Value* | ||
| Total Fat 21g | 26% | |
| Saturated Fat 11g | 57% | |
| Cholesterol 220mg | 73% | |
| Sodium 410mg | 18% | |
| Total Carbohydrate 29g | 10% | |
| Dietary Fiber 2g | 7% | |
| Sugars 11g | ||
| Includes Added Sugars 1g | 3% | |
| Protein 12g | ||
| Vitamin D | 8% | |
|---|---|---|
| Calcium | 8% | |
| Iron | 8% | |
| Potassium | 6% | |
Ingredients
- 12 Dave's Mini Croissants
- 8 oz Cream Cheese, cut into 12 pieces
- 2 cups Raspberries
- 12 Eggs, lightly beaten
- 2 cups Whole Milk
- ¼ cup Honey
- 2 tsp Vanilla Extract
- ½ tsp Salt
- 1 tbsp Confectioner's Sugar
Method of Preparation
Step 1
In a measuring cup, whisk eggs, milk, honey, vanilla extract, and salt.
Step 2
Lightly coat a dish with nonstick spray.
Cut the croissants into pieces and place half in the dish. Top with half of the cream cheese and 3/4 cup raspberries.
Step 3
Top with the remaining croissant pieces, cream cheese, and 3/4 cup of raspberries.
Step 4
Pour egg mixture evenly over croissants.
Cover and refrigerate for at least 2 hours. **This can be refrigerated overnight.
Step 5
Remove from refrigerator and let stand for 25-30 minutes. Preheat oven to 350°F.
Place in oven and bake covered for 30 minutes. Uncover and baker for an additional 30 minutes until golden brown and center is firm. Serve with remaining raspberries and powdered sugar if desired.
