• PREHEAT oven to 400°F
  • CUT day-old croissants in half lengthwise and evenly spread on a large baking sheet.
  • TOAST, cut side up, until crispy and browned, about 3-5 minutes. It may take longer or shorter depending on how large and how dry the croissants are. Watch carefully to ensure they don’t burn.
  • REMOVE croissants when crispy and reduce heat to 350 degrees. Let croissants cool then tear into large bite-sized pieces.
  • BUTTER a 9†x 13†baking dish and add the croissant cubes, arranging them evenly.
  • RESERVE 3 tablespoons of sweetened condensed milk and add the remaining to a large bowl. Whisk in eggs, milk, cinnamon, nutmeg and salt.
  • POUR custard over croissants and cover with foil. Let sit at least five minutes or up to 18 hours.
  • BAKE covered until puffed, about 25 minutes. Remove foil and bake until golden brown, 10-15 minutes longer.
  • COOL at least 5 minutes, then cover with powdered sugar and a drizzle of the reserved sweetened condensed milk.
  • Recipe credit to Tristin Rieken from One Armed Mama