Breakfast, brunch or dessert? You decide. Whichever way, serve with a dollop of plain or vanilla yogurt, if desired. The mixture can be made the night before and while the oven is preheating, slice and add fresh Ontario strawberries.
Standing Time: 2 hours to overnight
- 4 day-old or stale croissants
- 4 Ontario Eggs
- 1-1/2 cups (375 mL) Ontario Milk
- 2 tbsp (25 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- 2 cups (500 mL) Ontario Strawberries
- 1/4 cup (50 mL) packed brown sugar
Cut croissants into 1-1/2 inch (4 cm) pieces. In bowl, whisk together eggs, milk, sugar and vanilla. Add croissant pieces; mix well and press under milk mixture. Cover and refrigerate for 2 hours or overnight.
Butter or spray 8-inch (20 cm) square baking dish. Slice strawberries and gently stir into bread mixture. Spoon into dish. Sprinkle evenly with brown sugar. Bake in 375°F (190°C) oven until puffed and bubbly, about 30 minutes. Let stand for about 10 minutes before serving warm.
- PROTEIN: 11 grams
- FAT: 15 grams
- CARBOHYDRATE: 38 grams
- CALORIES: 332