6 Serves
72 Mins
15 g
66 g
27 g
Preheat your oven to 175°C and grease a baking dish with a little butter.
Ingredients, vitamins, and health benefits
Croissant Dough
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EgyptianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
148 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
274 mg / 4,700 mgSodium
516 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
3 g / 28 gSugar
32 g / 50 gSaturated Fat
14 g / 20 gCholesterol
200 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Cut the croissants into bite-sized pieces and place them into a large mixing bowl.
In a separate bowl, whisk together the eggs, milk, sugar, and vanilla extract until well combined.
Pour the custard mixture over the croissant pieces and let it soak for 10 minutes to ensure the bread absorbs the liquid.
Transfer the mixture to the prepared baking dish and bake for 40-45 minutes until the top is golden brown and the center is set.
Egg
Milk
Sugar
Vanilla Extract
Vitamin A
297 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
148 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
274 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
32 g / 50 gSaturated Fat
14 g / 20 gCholesterol
200 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgAlcohol
0 g