Coffee in the morning

Do you want an easy breakfast recipe for Christmas morning? Prep time is 15 minutes and bake time is 30 minutes. What am I talking about? Well, its store-bought croissants, chocolate chips and a baked custard. I’m not sure what to call it. Delicious,  I’ll just say it’s delicious. 

Here’s what to do:

In a small oven proof skillet,  melt 3 pats of butter, while the oven preheats to 350°.

Split lengthwise 5 to 6 small croissants and set aside.

Crack two eggs into a small bowl and whisk them well. Set aside.

Making the custard:

On the stove, in a one quart pot, combine 1 cup half-and-half, a scant half cup of granulated sugar and a teaspoon of pure vanilla.  Heat over medium heat till it just begins to boil.

Now, pour just a little of the hot half-and-half mixture into the eggs and quickly whisk them together to temper the eggs. Repeat. Then, when the eggs are tempered, pour them into the pot with the rest of the half-and-half mixture,  whisking to incorporate.  Turn off the stove.

Putting it together:

Next, take the hot skillet from the oven and place it on the stove. Be careful. Arrange the bottom halves of the croissants in the buttered skillet. Top each half with a sprinkling of granulated sugar and chocolate chips.  Place the croissant tops over each. Then, pour the custard over the prepared croissants. Sprinkle the top with additional sugar. Just a little.  The sugar will caramelize and make the tops crunch.

Bake it:

Place croisssant custard in the preheated 350° oven in the middle. Fill a shallow, oven proof dish with water and place on a lower rack. This will help to evenly cook the custard.  Bake for 30 minutes or until a case knife put in the center comes out clean.

Serve with your breakfast favorites; mine are coffee and bacon… I hope you try this recipe. 

Merry Christmas breakfast or any given morning.

Blessings from the Exile’s Kitchen.