Nytimes Croissant Casserole

Unroll croissants and lay flat in single layer in large casserole dish.

Nytimes croissant casserole. Or until center is set. Lightly butter large casserole dish optional. 1 kilo flour 130 g sugar 20 g salt 100 g sourdough 22 g yeast 50 g sour cream 50 g butter 1 egg 400 g water.

Cover transfer to the oven and bake until most of the liquid has been absorbed by the rice 20 to 25 minutes. If its still sticky add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. I can prep this dish before bed put it in.

My husband loves sausage my sons love bacon my oldest daughter loves croissants and my youngest daughter is a cheese fanatic. Press to cover bottom of dish firmly pressing perforations and seams together to seal. Remove and let them cool slightly then chop or tear them into pieces.

The next morning preheat oven to 350 degrees. Pour mixture over bread. Best eaten while warm and fresh of course.

In seperate bowl scramble eggs with 12 and 12 salt and pepper. Bring to a boil. Brown sausage in pan and layer on top of croissants.

The Poznan version are supersized curves of flaky pastry liberally sprinkled with nuts and filled with dried fruit and can easily pack 1200 calories. In a mixing bowl whisk eggs milk and pepper until blended. How To Make The Real Flaky Croissant Classic Recipe You.