Delicious breakfast you make the night before to make your mornings easier!!
- 6 Cooked Croissants
- 8 ounces Cream Cheese Cut into 1 inch cubes
- 1 cups Fresh or Frozen Raspberries
- 10 Eggs
- 2 cups Half & Half
- 1/3 cup Maple syrup
- 1 cup Sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 1 cup Fresh or Frozen Raspberries
- 1 tablespoon Butter
Grease 9 X 13 inch pan. Tear up 1/2 the croissants into bite size pieces and put in greased pan. Put cut up cream cheese and 1 cup raspberries over croissants. Top with other 1/2 of croissants (also torn up into bite sized pieces). Mix eggs, Half & half and Maple syrup in a bowl and pour over croissants. Cover and put in fridge over night. In the morning you will bake in a preheated 350 degree oven covered for 30 minutes and uncovered for another 25 - 30 minutes.
In a sauce pan, combine the sugar, cornstarch and water. Bring to a boil. Boil for 3 minutes. Add the raspberries. Stir and boil for 1 minute. Add the butter. Serve over the top of the french toast. ENJOY!!