Croissant Breakfast (Print Version)

# Ingredients:

01 - Croissants, split in half the long way (8)
02 - Five big eggs
03 - 1 cup of half-and-half
04 - 1 teaspoon vanilla extract
05 - A teaspoon of ground cinnamon
06 - Zested peel of one orange
07 - 2 tablespoons maple syrup
08 - 1/4 teaspoon kosher salt
09 - An optional tablespoon of Grand Marnier
10 - Powdered sugar to sprinkle on top
11 - Fresh berries for garnish
12 - Whipped cream to serve
13 - Extra maple syrup for drizzling

# Instructions:

01 - Coat a 13x9 dish with a thin layer of grease
02 - Mix up the eggs with cream, a bit of vanilla, cinnamon, orange zest, Grand Marnier (if using), the salt, and maple syrup
03 - Dip each croissant piece into the custard till soaked through and place them in the greased dish
04 - Wrap it up and leave it in the fridge for up to 24 hours
05 - Let the dish sit out for half an hour, then bake at 375°F for about 25-30 minutes till the top is golden brown

# Notes:

01 - You can put it all together the night before
02 - Grand Marnier is totally optional
03 - Feel free to use whatever toppings you like

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