Raspberry Croissant French Toast Casserole

Ingredients

Raspberry Croissant French Toast Casserole:

12

mini croissants (or 6 large croissants)

4

Burnbrae Farms Naturegg Omega 3 Nestlaid shell eggs

1 cup

milk

1 tsp

vanilla extract

2 tbsp

granulated sugar

1

pint of raspberries

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Whipped Cream:

1/2 cup

heavy cream

2 tbsp

icing sugar

Directions

1. Preheat oven to 400F.

2. In a mixing bowl, beat the eggs. Add the milk and vanilla extract and mix some more.

3. Using a bread knife, slice all the croissants in half, lengthwise and set aside.

4. Prepare an oven baking dish (13” x 9”) and grease it, optional.

5. Dunk each half croissant and place it in an oven baking dish. Repeat with all the croissants.

6. Pour the rest of the egg/milk mixture over the croissants.

7. Sprinkle the granulated sugar.

8. Place half the raspberry pint over the croissants.

9. Bake for 20 minutes.

10. Make the whipped cream: In a mixing bowl, pour in the heavy cream and icing sugar.

11. Using an electric whisk, beat the cream until firm (about 2-3 minutes).

12. Once out of the oven, gently crush the raspberries, it will taste like jam. Allow to cool down.

13. Add the fresh raspberries and serve with a generous spoonful of whipped cream!