Instructions
- 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
