Tear the mini croissants into large bite-sized pieces and place them in your 10.5"x7.5" baking dish. Spread them out evenly.

In a large mixing bowl, crack all 5 eggs. Add eggnog as well as 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon vanilla bean paste, 1/4 teaspoon almond extract, and 1 teaspoon molasses. Whisk everything together really well until the eggs and spices are completely mixed.

Slowly pour the eggnog mixture over the croissant pieces in the baking dish. Use your hands or a spoon to gently press down on the croissants so they soak up the egg mixture. Make sure every piece is wet.

In a small mixing bowl, combine 4 tablespoons of softened butter, 4 tablespoons of brown sugar, 4 tablespoons of all-purpose flour, and 1 teaspoon of cinnamon. Use a fork or your hands to mix everything together until it forms a smooth butter topping.

Sprinkle the cinnamon brown sugar topping evenly over the croissant and egg mixture in the baking dish.

Cover the baking dish with aluminum foil and bake in the oven at 350°F for 40 minutes.

After 40 minutes, carefully remove the foil. Increase the oven temperature to 400°F and bake for another 8-10 minutes until the top is golden brown and a little crispy.

Let the casserole cool for a few minutes before serving. Add a drizzle of maple syrup or a sprinkle of powdered sugar if you’d like!