Description
Cookie Butter Croissant Bake is a rich and indulgent breakfast-dessert casserole made with buttery croissants soaked in a vanilla custard, layered with creamy cookie butter spread, and baked until golden and caramelized. Finished with a dusting of powdered sugar and a cookie butter drizzle, it’s perfect for brunches, holidays, or special occasions.
Ingredients
- 6 large croissants, torn into bite-sized pieces
- 1 cup cookie butter spread
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup crushed cookie butter cookies
- 2 tablespoons powdered sugar, for garnish
- 2 tablespoons warmed cookie butter, for drizzle
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread half of the croissant pieces evenly into the prepared baking dish.
- Dollop half of the cookie butter over the croissants.
- Repeat with the remaining croissant pieces and cookie butter.
- In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt.
- Pour the custard mixture evenly over the croissants.
- Gently press the croissants down to help absorb the custard.
- Let stand for 15 minutes.
- Sprinkle crushed cookie butter cookies over the top.
- Bake for 40-45 minutes until golden brown and set in the center.
- Allow to cool for 10 minutes.
- Drizzle with warmed cookie butter.
- Dust with powdered sugar before serving.
Notes
- Day-old croissants work best because they absorb more custard.
- For extra flavor, add a pinch of nutmeg or cardamom.
- The casserole can be assembled the night before and refrigerated overnight.
- Serve warm with whipped cream or vanilla ice cream.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American