Ingredients

• 6-8 croissants
• Marmalade or preserve (about 1 tsp per croissant)
• 6 eggs
• 2 cups whipping cream
• 1 cup milk
• 1 tsp vanilla
• Icing sugar and berries for garnish

Directions

1. Slice each croissant lengthwise and spread one side with preserve

2. Butter a 9″ × 13″ baking pan and pack croissants snugly . They should not spill over the rim.

3. Thoroughly beat eggs, whipping cream, milk and vanilla

4. Pour mixture over croissants

5. The croissants may initially float but they will absorb the liquid

6. Cover with plastic wrap and place in fridge overnight

7. Bake at 350 for about 40 minutes or until liquid has set

8. Using a small strainer dust lightly with icing sugar

9. Garnish with a few berries for colour

10. Serve while still warm topped with maple syrup and accompanied by fruit salad and bacon

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