1 lata (14 oz) de leche condensada Eagle Brand® Sweetened Condensed Milk
16 ounce croissants, 6 - 8 croissants
1 3/4 cup milk, whole
1 cucharadita de canela molida
1/4 teaspoon sea salt
1/8 cucharadita de nuez moscada molida
PREHEAT oven to 400°F
CUT day-old croissants in half lengthwise and evenly spread on a large baking sheet.
TOAST, cut side up, until crispy and browned, about 3-5 minutes. It may take longer or shorter depending on how large and how dry the croissants are. Watch carefully to ensure they don't burn.
REMOVE croissants when crispy and reduce heat to 350 degrees. Let croissants cool then tear into large bite-sized pieces.
BUTTER a 9” x 13” baking dish and add the croissant cubes, arranging them evenly.
RESERVE 3 tablespoons of sweetened condensed milk and add the remaining to a large bowl. Whisk in eggs, milk, cinnamon, nutmeg and salt.
POUR custard over croissants and cover with foil. Let sit at least five minutes or up to 18 hours.
BAKE covered until puffed, about 25 minutes. Remove foil and bake until golden brown, 10-15 minutes longer.
COOL at least 5 minutes, then cover with powdered sugar and a drizzle of the reserved sweetened condensed milk.
Recipe credit to Tristin Rieken from One Armed Mama