Baked Croissant French Toast Casserole with Bacon and Bourbon Infused Maple Syrup and Caramelized Shallot Hazelnut Butter
INGREDIENTS
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BAKED CROISSANT FRENCH TOAST CASSEROLE:
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1 cup whole milk
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1/2 cup whipping cream
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1/4 cup raw sugar
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6 large eggs
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1/2 teaspoon sea salt
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1/4 teaspoon ground cinnamon
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Small pinch freshly grated nutmeg
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1/2 cup dried blueberries
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6 day-old croissants (preferably made with butter), torn into large pieces
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1 tablespoon unsalted butter, for greasing casserole
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BACON AND BOURBON INFUSED MAPLE SYRUP:
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6 strips dry-cured bacon
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2/3 cup maple syrup
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2 tablespoons bourbon
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CARAMELIZED SHALLOT HAZELNUT BUTTER:
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3 shallots, halved, thinly sliced
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1 tablespoon unsalted butter
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1 stick salted butter, softened
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1/4 cup hazelnuts, roughly chopped, toasted
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1/4 teaspoon vanilla extract
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