WRITTEN RECIPE “RASPBERRY CROISSANT BRUNCH CASSEROLE”

Great for Breakfast! Brunch! Baby Shower! Bridal Shower! Graduations! or as a Bread Pudding Dessert

NO NEED TO REFRIGERATE OVERNIGHT!

Pre-heat Oven to 365 degrees (375 degrees if your oven doesn’t have a 365. Just bake at 375 for 15 minutes then turn down the oven to 350 degrees until it is done.)

Grease 9x13 casserole pan.

Cut up 4 Croissants into large squares.
Place in casserole pan.

Pour 2 cups Raspberries or your favorite fruit over the top.

In a microwaveable bowl:

* Add 3 cups whole milk and heat 1 to 1-1/2 minutes until very warm but not hot.

* Remove from microwave and add one 11 or 12 ounce package of White Chocolate Morsels

* Whisk until melted

* Add one or two teaspoons of vanilla

Set milk mixture aside.

In a separate bowl:

Add 8 large Eggs, stir gently (DO NOT MIX OR WHIP!) until whites and yolks are barely mixed. Do not overmix!

Very slowly drizzle the milk mixture into the eggs.

Pour over the croissants and raspberries.

Gently press down croissants to be sure they are coated with the milk/egg mixture.

Cover with foil. (If you don’t have foil, place a cookie sheet on top of pan. Place in oven on center rack.

Bake 30-40 minutes or until set

Uncover pan the last 15 minutes to brown.