4large croissants, torn up or leftover bread such as french bread
6large eggs
2cupshalf and half or whole milk
1/2cupsugar
1tablespoonvanilla
pinchof salt
2cupsberries, fresh or frozen
1tablespoonsugar (for topping berries)
syrup:
1cupKaro Syrup, light
1cupwhipping cream
1cupsugar
1teaspoonvanilla
pinchof salt
Instructions
Grease a 9x13 pan.
Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.
Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.
Pour the egg mixture over the croissants in pan.
Cover and let sit in fridge overnight or at least 6 hours*
About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1 tablespoon sugar.
Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.
Make syrup while breakfast is baking.
For syrup:
Place Karo syrup, cream and sugar into a pan. Bring to boil. Continue cooking at a boil for about 5 minutes. Remove from heat and add 1 teaspoon vanilla and pinch of salt.
When Overnight Berry Bake is done, remove from oven and drizzle about 1/2 cup of the syrup over the baked dish. Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc. Extra berries may also be added on top of the baked dish at this time.
Maybe served warm, or at room temperature.
Notes
Any mixture of berries works in this recipe. We love raspberries and blueberries for color, but I also love blackberries and strawberries as well. Strawberries usually lose their bright color after baked.