- 3 cups milk
- 8 large egg yolks
- 1/4 cup maple syrup
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- 1 cup fruit preserves
- 8 croissants, torn into 2" pieces
- 1/2 cup chopped pecans, optional
- 1/2 cup berries, such as raspberries, strawberries, or blueberries
- Powdered sugar
Preheat oven to 350 degrees.
In a large bowl, whisk together milk, egg yolks, maple syrup, vanilla and salt.
In a small saucepan over low heat, warm preserves until pourable, 1-2 minutes.
Arrange half of the croissant pieces in bottom of a 2 1/2-quart cast iron skillet and drizzle with half of the warm preserves. Pour half of egg mixture over croissants. Repeat with remaining croissant pieces, preserves, and egg mixture. Lightly press croissants with a spoon to help saturate with liquid, but do not submerge completely. Set aside, 20-30 minutes.
Sprinkle casserole with pecans, if using, and berries. Cover skillet with aluminum foil and bake for 30 minutes. Remove aluminum foil and continue cooking until puffed and golden, 15-20 minutes. Let stand 10-15 minutes before serving. Garnish with powdered sugar and serve.