Overnight Nutella French Toast Bake

 This recipe is to die for!! It is one of the best breakfast dishes ever to exist. Here is a load of thanks to my friend/past roommate Tori for this recipe!! I would have made it on International Nutella Day last week, but that couldn't happen since I was on campus for 13 hours. So I decided to finally make it today and did not regret it one bit!

Overnight Nutella French Toast

Makes one 9 x 13 pan
6 eggs
two cups whole milk or heavy cream (I used the cream)
1 teaspoon vanilla extract
1/2 cup maple syrup (I used the normal Mrs. Butterworth's, but pure maple syrup would be even better)
12 mini croissants
Nutella
Butter
Butter a 9×13 inch baking dish. Pour a half-cup maple syrup on bottom.
In a large bowl, whisk together the eggs, cream, and vanilla extract until somewhat frothy and set aside.
Cut croissants not quite all the way through and spread generously with Nutella, and close. Soak each croissant "sandwich" in custard mixture for one minute (30 seconds on each side). Transfer to the prepared baking dish and overlap slightly (arrange so they all fit). Pour the rest of the custard over the top and dot the top of each croissant with butter. Cover and refrigerate overnight.
Bake at 365 degrees Fahrenheit for 35 minutes. Sprinkle with powdered sugar (not pictured), and then enjoy!!