Make Ahead Cranberry Orange Croissant Bake

Thanksgiving morning can be very hectic. There’s a fancy table to set, there’s dish upon dish to cook, and sometimes there’s a houseful of hungry mouths to feed. Save yourself the headache and put together this delicious breakfast bake the night before. When you wake up on Thanksgiving morning, just preheat the oven and pop this in. An hour later, everyone is sitting down to eat. A bonus: the oven is all hot and ready for that turkey to go in!

You will need ...

Croissants, 5-6 depending on size
Cranberries, 2 Cups
2% Milk, 1 1/2 Cups
Heavy Cream, 1 Cup
Sugar, 3/4 Cup
Eggs, 4
Vanilla Extract, 1 tsp
Orange Zest, 1 tsp
Salt, 1/2 tsp
Ground Cinnamon, 1 tsp

NOTE: Use fresh or frozen cranberries, but not dried cranberries.

Step One

First, cut up the croissants into 1 inch sections. Next, throw them into a well greased baking pan.

Step Two

Then, toss in the cranberries. Be gentle so as not to smash the berries.

Step Three

Next, mix the filling. In a large mixing bowl, whisk together the eggs and sugar. Then, add in the extract, zest, salt, and cinnamon. Finally, whisk in the milk and the cream.

Then, pour over the bread mixture. Use a spatula to move the croissant pieces around to ensure that all pieces are coated. Cover and chill in the fridge for a few hours. Remove and toss so all pieces can soak up the liquid. Cover and return to the fridge to soak for a few more hours or overnight.

Step Four

In the morning, preheat the oven to 350 degrees F. Uncover the dish and place on a sheet tray. Bake in the oven for about 40-50 minutes or until the center is no longer liquid. Remove and let sit for about ten minutes before serving. Serve it warm on its own, with whipped cream, or with a vanilla cream sauce. Enjoy!

The Mom Touch