Easter Brunch Made Easy with These Make-Ahead Recipes

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Croissant Pudding Casserole

Flaky, buttery croissants soak up a rich, vanilla-scented custard before being baked into a golden, pillowy casserole. This decadent dish can be prepped the night before and simply popped in the oven on Easter morning for an effortless yet impressive brunch centerpiece. With its soft, custard-soaked layers and crispy, caramelized edges, this croissant pudding casserole is a foolproof way to serve up an indulgent, stress-free Easter brunch!

Ingredients (for 8 servings):

• 6 large croissants, torn into pieces
• 4 eggs
• 2 cups milk
• ½ cup heavy cream
• ½ cup sugar
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup chopped pecans (optional)
• ½ cup chocolate chips or fresh berries (optional)
• Powdered sugar, for dusting
• Maple syrup, for serving
  

Instructions:

1. Grease a 9x13-inch baking dish and arrange the croissant pieces inside.
2. In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
   
3. Pour the custard mixture evenly over the croissants, pressing down gently to ensure they soak up the liquid.
4. Sprinkle with pecans, chocolate chips, or berries if using. Cover and refrigerate overnight.
5. Preheat oven to 350°F (175°C). Bake uncovered for 35-40 min. until puffed and golden.
6. Dust with powdered sugar and serve warm with maple syrup.