10 croissants, cubed
9 large eggs
1 teaspoon vanilla extract
1⁄2 cup brown sugar
3/4 cup milk
4 teaspoons orange peel, grated
1⁄4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg, fresh grated
1⁄2 cup pecans, toasted rough chopped
1⁄4 cup butter, diced
powdered sugar (optional)
butter, for pan
Butter casserole dish.
Cube 10 fresh croissants in large pieces.
Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
Pour egg mixture over croissants, cover and refrigerate overnight.
Next day, preheat oven 350°F.
Toast pecans in dry pan until lightly browned and toasted.
Sprinkle nuts over cold casserole.
Dot with diced butter.
Bake uncovered 350F 30-35 minutes.
Allow to sit for 5 minutes then drizzle with warm maple syrup.
Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.