3 shots espresso
1 Tbsp vanilla
1 1/4 cup milk
1 1/4 cup light cream
3/4 cup sweetened condensed milk
4 eggs
1/2 cup sugar
cinnamon to sprinkle overtop
Oven at 350 degrees. Cut the day old croissants into medium-large pieces. In a large bowl add the milk, cream, condensed milk, eggs, sugar, vanilla and slightly cooled espresso. Whisk until well combined. Add the croissant into the custard mixture. Let it sit for a few minutes, tossing once or twice. Using a slotted spoon add the croissant to a buttered 9×9 pan. Pour the remaining custard over top. Sprinkle the top with cinnamon. Cover with foil. Place the 9×9 pan into a roasting pan and pour in enough water to go just under 1/2 way up the baking dish. Bake covered for 35 minutes. Uncover and bake another 25 minutes or until the custard is set and the top is lightly golden.