Jumbleberry Croissant Strata
Prep Time
Serves
Cooking Mode
8 cups day-old croissants torn into chunks (about 8 large croissants)
⅓ cup melted butter, divided
⅓ cup honey, divided
4 eggs
1 ⅓ cups 5% light cream
¼ cup sugar
2 tsp orange zest
1 tsp vanilla extract
¼ tsp ground nutmeg
pinch of salt
2 cups Compliments Jumbleberry Fruit Blend (frozen)
1 tbsp icing sugar
8 cups day-old croissants torn into chunks (about 8 large croissants)
⅓ cup melted butter, divided
⅓ cup honey, divided
4 eggs
1 ⅓ cups 5% light cream
¼ cup sugar
2 tsp orange zest
1 tsp vanilla extract
¼ tsp ground nutmeg
pinch of salt
2 cups Compliments Jumbleberry Fruit Blend (frozen)
1 tbsp icing sugar
Directions
1Preheat oven to 180°C (350°F). In a large bowl, toss together croissant pieces and about half the melted butter and half the honey. Set aside.
2In another bowl, whisk together eggs, cream, sugar, orange zest, vanilla, nutmeg and salt. Pour over croissant mixture, toss to coat and let stand 15 to 20 min. until croissants have absorbed the egg mixture.
3Spread half the croissant mixture in greased 13 X 9-in. (3-L) baking dish. Spoon half the frozen berries overtop. Repeat layers once more. Drizzle with remaining honey and melted butter.
4Bake 55 to 60 min. until golden brown and puffed. Cool slightly. Dust with icing sugar before serving.
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Personal Note
Personal Note