Sweet and Spicy Breakfast Casserole

1. Cut croissant in half lengthwise.  Brush the bottom half with a little Bee In Your Bonnet hot sauce, then top with ½ a slice of ham and ½ a slice of cheese.  Repeat for all croissants. 
2. Cut mini croissant sandwiches in half at a diagonal. 
3. Whisk together eggs, milk, cream and hot sauce until combined.  Pour half the mixture into a 9x11 baking dish. 
4. Place the cut croissant sandwiches into the baking dish at various angles to ensure the bottom is filled.  These can be pushed together as needed but try to create just one layer on the bottom.  Pour the remaining egg mixture over the top. 
5. Cover the casserole with aluminum foil and place in the fridge for 1 hour, or overnight*. 
6. When ready to bake, preheat oven to 350* F.  With the foil on, bake for 40 minutes.  Remove foil and bake an additional 10 minutes.  The filling should be set and the top slightly browned.  If you would like it a little more brown you can place under the broiler. 
7. Top with a dusting of powdered sugar if desired and serve hot. 

*If you allow your casserole to sit overnight and all of the liquid gets absorbed, drizzle an additional ¼-½ cup milk over the top to moisten it before baking.