If you’re after the kind of breakfast that promises a cozy morning and brings pure happiness to your table, say hello to Berry Croissant Bake. With buttery, flaky croissants, vibrant mixed berries, and a silky custard all baked together, this dish is a celebration of simple ingredients coming together in the most indulgent way. It’s part bread pudding, part breakfast casserole, and entirely irresistible—whether you’re hosting a brunch or just want to treat yourself right.
Ingredients You’ll Need
-
Croissant:
- 4 large croissants (day-old preferred, torn into pieces)
Berry Mixture:
- 1 cup fresh or frozen mixed berries (such as strawberries, blueberries, raspberries)
Custard:
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
Additional:
- Powdered sugar for serving
How to Make Berry Croissant Bake
Step 1: Prep the Baking Dish
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch or similar-sized baking dish. This will ensure your Berry Croissant Bake lifts out effortlessly, and those corners get gorgeously golden. Use a bit of butter or a spritz of nonstick spray—whatever you have on hand.
Step 2: Arrange Croissants and Berries
Tear your croissants into chunks (think big bite-sized pieces) and scatter them into your prepared dish. Evenly sprinkle your mixed berries right on top—don’t worry if they drop between the croissant pieces. The berries will sink a bit and create juicy pockets throughout the bake.
Step 3: Mix Up the Custard
Grab a medium bowl and whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, and lemon zest. Make sure everything is well blended—the mixture should look pale yellow and pour smoothly. The lemon zest is optional, but it adds a fresh-bright note that pairs beautifully with berries.
Step 4: Soak the Croissants
Pour your custard evenly over the croissant and berry layers, using the back of a spoon or clean hands to press down gently. This encourages the croissants to soak up all that luscious custard. Let the whole thing sit for about 10 minutes—enough time to tidy the kitchen or make coffee.
Step 5: Bake to Golden Perfection
Pop the dish in the oven and bake for 35 to 40 minutes. You’ll know your Berry Croissant Bake is ready when it’s beautifully puffed, golden on top, and the custard is set (not liquid in the center). Give it a little wiggle; it should be soft and jiggly—but not runny. Let it cool slightly before slicing.
How to Serve Berry Croissant Bake
Garnishes
A generous dusting of powdered sugar is classic, but you can take it to the next level with a dollop of whipped cream, a drizzle of maple syrup, or even fresh mint leaves for a hint of green. If you have extra berries, scatter a few on top right before serving for an extra burst of color and flavor.
Side Dishes
For a balanced and inviting brunch spread, pair Berry Croissant Bake with crisp smoky bacon, sausage links, or a refreshing fruit salad. Some people love a tangy citrus salad on the side, which beautifully offsets the rich and sweet flavors of the bake.
Creative Ways to Present
If you’re hosting guests, try baking Berry Croissant Bake in individual ramekins for a personalized touch. Or, slice the bake into squares and serve atop a swirl of Greek yogurt or lightly sweetened mascarpone. Miniature versions work wonderfully for brunch buffets, making each guest feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Berry Croissant Bake keeps well in the fridge for up to three days. Simply cover the baking dish tightly with foil or transfer slices to an airtight container. The flavors deepen as it sits, making tomorrow’s breakfast just as delightful as the first.
Freezing
If you’d like to freeze your Berry Croissant Bake, wrap individual pieces or the whole cooled bake tightly in plastic wrap, then foil. Freeze for up to two months. For best results, thaw overnight in the refrigerator before reheating to preserve its dreamy texture.
Reheating
To reheat, place slices in a 325°F oven for 10 to 15 minutes until warmed through. You can also microwave individual portions in 30-second bursts—but the oven will help revive that irresistible crisp topping.
FAQs
Can I assemble Berry Croissant Bake the night before?
Absolutely! Prepare everything as directed, cover, and refrigerate overnight. The extra time allows the custard to soak in even more, resulting in an extra-luscious bake you can pop straight into the oven in the morning.
Should I use fresh or frozen berries?
Either works beautifully! If you’re using frozen berries, just toss them in straight from the freezer—no need to thaw. You may need to add a few extra minutes to the bake time to account for extra moisture.
Can I make this gluten-free?
Definitely! Substitute gluten-free croissants (or even brioche or challah, if available) and follow the same directions. The result will still be creamy, rich, and full of berry goodness.
What if I don’t have heavy cream?
No problem! You can use all whole milk instead—it will be lighter, but still delicious. For extra indulgence, swap in half and half. The recipe is wonderfully flexible to suit what you have on hand.
Is Berry Croissant Bake just for breakfast?
While it makes a fabulous breakfast or brunch centerpiece, it’s truly delicious any time of day. Try it as a dessert (with ice cream!) or a sweet afternoon snack with coffee or tea.
Final Thoughts
If you want to bring a moment of joy to your morning or brunch table, there’s nothing quite like Berry Croissant Bake. It’s cozy, vibrant, and just a little decadent—a true crowd-pleaser that invites warm conversation and second helpings. Make it once, and you’ll find yourself coming back to this easy favorite again and again.
Print
Berry Croissant Bake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Berry Croissant Bake, a breakfast casserole that combines the buttery richness of croissants with juicy mixed berries and a creamy custard. Perfect for a cozy morning treat or a brunch gathering.
Ingredients
Croissant:
- 4 large croissants (day-old preferred, torn into pieces)
Berry Mixture:
- 1 cup fresh or frozen mixed berries (such as strawberries, blueberries, raspberries)
Custard:
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
Additional:
- Powdered sugar for serving
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish.
- Prepare Croissant Base: Arrange the croissant pieces evenly in the dish, then scatter the berries over the top.
- Make Custard Mixture: In a medium bowl, whisk together the eggs, milk, cream, sugar, vanilla, and lemon zest until well combined.
- Assemble and Bake: Pour the custard mixture evenly over the croissants and berries, pressing down gently to soak. Let sit for 10 minutes to allow the croissants to absorb some of the custard. Bake for 35–40 minutes, or until the top is golden and the custard is set.
- Serve: Let cool slightly, then dust with powdered sugar and serve warm.
Notes
- For extra richness, use all heavy cream instead of milk.
- You can use frozen berries without thawing—just increase bake time by a few minutes.
- This bake can be made the night before and refrigerated until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
