Serve immediately with fresh orange slices and a dusting of powdered sugar. Sprinkle the topping over the soaked bread.īake, uncovered, for 45 to 55 minutes or until golden brown on top. Cut in the cold cubed butter with a pastry blender or two forks. Cut into twelve serving pieces Serve with syrup or fruit. Pour over the croissant mixture Bake for 35 to 45 minutes. Remove dish from the refrigerator.įor the topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut the croissants into bite size pieces add to the greased 9'x13' pan Cut the cream cheese into small pieces add to pan Custard Mix eggs, half and half and vanilla extract or paste together with a whisk until completely blended. Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours and up to overnight. While hot, glaze fruit with warmed apricot jam to add a shiny coat. Whisk together the eggs, milk, cinnamon, nutmeg, brown sugar, remaining vanilla, and orange extract until mixture is smooth. Spoon liquid from bottom of dish over challah to baste it, being careful not to tear bread. Layer the remaining bread cubes on top of cream cheese. This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch. The next day, uncover, drizzle the casserole with the topping, and bake. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day. Make-ahead instructions: Assemble the casserole through Step 4, cover well, and refrigerate overnight. Drop spoonfuls of cream cheese mixture evenly on top of the bread. Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Cut the rolls into quartered and place all the pieces in the baking dish.
Beat in the powdered sugar and ¼ teaspoon vanilla extract until combined. Spray a 9x13-inch baking dish with non-stick cooking spray. Using an electric mixer, beat cream cheese on medium-high speed until completely smooth. Spread half of the cubes into the prepared dish. Grease a 9 x 13-inch dish with butter or nonstick spray. 1 (12- to 14-ounce) loaf French, sourdough, or challah breadĢ teaspoons pure vanilla extract, dividedĦ tablespoons cold unsalted butter, cut into small cubes Garnish:
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