Croissant Morning Bake (Printable Version)

# What You'll Need:

01 - Split croissants, cut down the middle (8)
02 - Whole eggs (5)
03 - Half and half (1 cup)
04 - Pure vanilla extract (1 teaspoon)
05 - Cinnamon powder (1 teaspoon)
06 - Grated orange peel (from 1 orange)
07 - Real maple syrup (2 tablespoons)
08 - Pinch of kosher salt (1/4 teaspoon)
09 - Splash of Grand Marnier (1 tablespoon, if you want)
10 - Dusting of powdered sugar to finish
11 - Seasonal berries for garnish
12 - Dollop of whipped cream to serve
13 - Extra maple syrup for drizzling

# Preparation Steps:

01 - Coat a 13x9 baking dish with butter or cooking spray
02 - Beat together eggs, half and half, vanilla, cinnamon, orange zest, Grand Marnier, salt and maple syrup until smooth
03 - Take each croissant half, dunk completely in the egg mixture, then place in your dish
04 - Wrap with plastic and pop in the fridge for up to a day
05 - Let sit at room temp for 30 minutes, then cook at 375°F for 25-30 minutes until puffy and golden brown

# Additional Tips:

01 - You can make this the night before serving
02 - Skip the Grand Marnier if you don't have it
03 - Feel free to switch up your toppings

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