Cinnamon Croissant Christmas Bake with Creamy Bourbon Sauce

 

Croissant Christmas Bake

Christmas Bake

6 eggs, beaten
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt
1/2 cup brown sugar, tightly packed
6 Croissants, broken into bite-sized pieces
1 cup fresh cranberries
1 cup sugar-coated almond slices

Place the first seven ingredients into a blender and whip for a minute, until it looks combined.

Butter a 9X12 baking dish. Break the Croissants into bite-sized pieces and add to the dish making sure they’re evenly placed. Pour the egg mixture over top, then, using a fork submerge the Croissant pieces under the liquid. Sprinkle the almonds over top, cover and refrigerate overnight.

In the morning, remove the baking dish and let it sit on the counter. Preheat the oven to 350 degrees. When the baking dish is closer to room temperature, place on the middle rack in the oven and bake for 30-40 minutes. Remove from the oven and let sit for a minute before serving. Cut into 6 pieces and plate. Smother with the Bourbon Sauce and enjoy!

BOURBON SAUCE

4 tablespoons butter
4 tablespoons flour
2 cups half and half (or whole milk)
4 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 tablespoons Bourbon

Melt the butter in a saucepan over medium heat. When it foams, add the flour and stir to allow the heat to cook the flour. When it begins to change color to a golden brown, add the remaining ingredients except for the Bourbon. Once it thickens, dip a spoon into the sauce and run your forefinger down the center of the back of the spoon. If the line remains clean, the sauce is ready to serve. Remove from the burner and add the Bourbon. Stir to incorporate.

5-6 servings