This isn’t your average breakfast bake. Layers of buttery croissants, sweet raspberries, crunchy almonds, and a creamy custard made with Fox’s U-Bet Vanilla Syrup come together in this irresistible Almond Raspberry Vanilla Croissant Casserole. Perfect for brunch, holidays, or anytime you want to wow a crowd.

Save this one—you’re going to want it again and again.

Almond Raspberry Vanilla U Bet Croissant Casserole

Serves: 12

INGREDIENTS:

• 8 ounces cream cheese, at room temperature
• 8 large eggs
• 1 cup whole milk
• ½ cup Fox’s U-Bet Vanilla Syrup
• ¼ cup unsalted butter, melted
• 1 tablespoon grated lemon zest
• ½ teaspoon kosher salt
• 24 mini day-old croissants, chopped into 1 inch pieces
• 1 cup sliced almonds
• 1 cup raspberries
• Powdered sugar, to serve

PREPARATION:

• Butter a 9x13-inch baking dish. Place on a baking dish.
• Combine the cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
• In a large bowl, combine the eggs, milk, Fox’s U-Bet Vanilla Syrup, melted butter, lemon zest, and salt.
• Cut the croissants into 1-inch pieces (I like to keep some top halves intact for the top layer of the casserole.
• Add the chopped croissants, half of the almonds and raspberries in the baking dish.
• Cover with the egg mixture, and top with the remaining almonds and raspberries.
• Let sit at room temperature for 1 hour.
• Cover with aluminum foil.
• Preheat the oven to 350F.
• Bake for 45 minutes.
• Remove the foil, and bake for an additional 15 to 20 minutes, or until golden.
• Dust with powdered sugar to serve.

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