Strawberry & Coconut Breakfast Casserole

By srumbel

I can’t even describe how GOOD it smells baking! You are in for a real treat. A little bit of decadence in the morning is a good thing! Special occasions and all…..John says it reminds him of a pastry. It does in a way. It’s got the flaky, buttery crossaints with the creamy, smooth egg filling. The strawberries and coconut and dusting of sugar make it complete.
from simplystacie.com

Ingredients

• 6 croissants
• 1 cup Naturegg Simply Eggs Liquid Egg (or 4 large eggs)
• 1 cup heavy cream
• 1/2 cup milk
• 2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 cup sweetened coconut flakes
• 1/4 cup sugar, plus 1 tbsp sugar reserved
• 2 cups sliced strawberries, divided

Preparation

Step 1

Grease a 9x13 pan. Break croissants into bite sized pieces and spread on the bottom of the pan.
In a medium sized bowl, whisk together eggs, heavy cream, milk, vanilla extract, sugar, coconut flakes, and cinnamon. Add in 1 cup of strawberries and stir to combine.
Pour mixture evenly over top of the croissants in the baking pan. Cover with foil and refrigerate overnight.
In the morning, remove foil and place remaining 1 cup of sliced strawberries evenly on top. Replace foil.
Preheat oven to 350F. Bake for 20 minutes. Remove foil and sprinkle 1 tbsp sugar evenly over casserole. Put back in the oven without foil for an additional 10 to 15 minutes.
Serve with maple syrup if desired.