Cranberry Gingerbread Croissant Bake
Croissants are cubed then topped with fresh cranberries and a custard full of cream cheese, orange zest, molasses, and warming spices. Winter holiday flavors that are magic when combined!
Ingredients
- 6 large croissants, cut into bite sized cubes
- 1 1/2 cups fresh cranberries (or frozen - thaw first)
- 2 (8 oz each) cream cheese, softened
- 1 1/3 cup granulated sugar
- 4 eggs
- Zest of 1 navel orange (about 1 1/2 tablespoons)
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 2 cups milk
- 1/3 cup confectioners sugar
- Pure maple syrup, for serving
Instructions
- Preheat oven to 350 degrees. Prepare 9×13 baking dish by spraying lightly with cooking spray.
- Place croissant pieces in the prepared dish and sprinkle with the cranberries.
- In a large bowl, beat cream cheese, sugar, eggs, orange zest, molasses, vanilla, spices and salt using an electric mixer until smooth and creamy. Gradually add milk, beating well after each addition. Pour evenly over croissants.
- Place in oven and bake for 50-55 minutes or until golden brown and set. Place a sheet of aluminum foil loosely over the top 35 minutes into baking to prevent over-browning.
- Let cool for 10 minutes, dust with confectioners sugar, then serve individual portions with a drizzle of maple syrup.
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