Tear the croissants into bite-sized pieces and spread them out in a greased 9x13-inch baking dish. You don’t need to be precise here—this dish is all about rustic charm. The more uneven the pieces, the better they soak up the custard.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and salt. Make sure everything is well combined. The custard should smell heavenly at this point, thanks to the vanilla and spices.

Pour the custard evenly over the croissant pieces. Use the back of a spoon to gently press the croissants down, ensuring they soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight. Trust me, letting the croissants soak makes all the difference in achieving that rich, creamy texture.

Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature while the oven heats. Bake uncovered for 40-45 minutes, or until the top is golden and the custard is set. Your kitchen will smell absolutely amazing—the kind of aroma that makes everyone gather around the oven, asking, “Is it ready yet?”

Dust the casserole with powdered sugar and serve with a drizzle of maple syrup. Add fresh berries or a dollop of whipped cream if you’re feeling fancy. If you’re hosting, set up a little toppings bar so everyone can customize their slice. It’s a fun way to make breakfast feel even more special.