Description
A delightful Berry Croissant Bake featuring flaky croissants soaked in a rich berry custard, baked to golden perfection. This comforting breakfast casserole is perfect for brunch or a special morning treat, combining fresh or frozen berries with a creamy blend of eggs, milk, and cream for a luscious texture.
Ingredients
Scale
Croissant and Berries
- 4 large croissants, cut into 1-inch pieces
- 1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
For Serving
- Powdered sugar, for dusting
- Maple syrup, optional
Instructions
- Prepare the Oven and Dish: Preheat the oven to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish to prevent sticking.
- Layer Croissants and Berries: Scatter half of the croissant pieces evenly in the baking dish, then spread half of the mixed berries over them. Repeat with the remaining croissants and berries to create layers.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and cinnamon (if using) until thoroughly combined and smooth.
- Soak the Croissants: Pour the custard mixture evenly over the layered croissants and berries. Press down lightly with a spatula to help the croissants absorb the liquid. Let the dish sit for 10–15 minutes at room temperature to soak. For a make-ahead option, cover and refrigerate overnight.
- Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the custard is set and the top has turned golden brown.
- Serve: Allow the bake to cool slightly before dusting with powdered sugar. Serve warm with maple syrup if desired for added sweetness and flavor.
Notes
- Using stale croissants enhances the texture by better absorbing the custard.
- For extra richness, fold in small dollops of cream cheese or sprinkle white chocolate chips before baking.
