Berry Croissant Bake Recipe

The Berry Croissant Bake is pure breakfast bliss—imagine layers of flaky, buttery croissants, juicy mixed berries, and a silky custard all baked to golden, bubbly perfection. Each bite is a vibrant combination of flavors and textures: the croissants puff up and soak in sweet vanilla-spiked custard, while the berries burst with tart, fruity brightness. Whether you’re hosting a weekend brunch or craving an effortless weekday treat, this berry croissant bake proves you don’t need a pastry chef to deliver a show-stopping dish at home.

Berry Croissant Bake Recipe - Recipe Image

Ingredients You’ll Need

  • Croissant Bake:

    • 5-6 large croissants, torn into bite-sized pieces
    • 2 cups fresh mixed berries (such as strawberries, blueberries, and raspberries)

    Custard:

    • 6 large eggs
    • 1 1/2 cups whole milk
    • 1/2 cup heavy cream
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon

    Optional:

    • Powdered sugar for dusting
    • Maple syrup for serving

How to Make Berry Croissant Bake

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350°F (175°C) and grabbing a 9×13-inch baking dish. Lightly grease the dish with butter or nonstick spray. This keeps your Berry Croissant Bake from sticking and ensures every piece lifts out in one beautiful, custardy square.

Step 2: Tear and Layer the Croissants

Take those large croissants and tear them into bite-sized pieces—no need for perfection! Scatter the pieces evenly across your greased baking dish. The nooks and uneven surfaces will soak up the custard later and create those irresistible golden edges.

Step 3: Add the Berries

Sprinkle your mixed berries right over the croissant pieces. Don’t worry about perfect distribution; a random scattering means every serving will get its own vibrant combination of strawberries, blueberries, and raspberries.

Step 4: Mix the Custard

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon. Whisk until everything is completely smooth—the cinnamon should be evenly dispersed, with the mixture slightly thickened from the eggs.

Step 5: Assemble and Soak

Carefully pour the custard mixture all over the croissant and berry layers, making sure to cover every nook and cranny. Use the back of a spoon or clean hands to press the croissants down gently, which helps them soak up that decadent custard. If you have the time, let the dish sit for 10-15 minutes to absorb extra richness.

Step 6: Bake to Perfection

Pop the dish into your preheated oven and bake for 40-45 minutes. The top should turn a gorgeous golden brown, and the center will set with just a slight, custardy jiggle. Let it cool for a few minutes—enough time for the custard to finish setting and for the flavors to settle beautifully.

How to Serve Berry Croissant Bake

Berry Croissant Bake Recipe - Recipe Image

Garnishes

Add a little drama (and sweetness) to your Berry Croissant Bake by dusting with powdered sugar just before serving. For an extra brunchy touch, offer a warm pitcher of maple syrup on the side—guests can drizzle to their heart’s content. Fresh basil or mint leaves, if you have them, lend a fragrant finish and a pop of green color that looks smashing against the berries.

Side Dishes

Pair this bake with a simple fruit salad or a tangy citrus compote to keep things fresh and light. If you’re building a bigger brunch spread, serve with crispy bacon or savory sausage links for a sweet-and-savory contrast. A creamy Greek yogurt parfait also makes a fantastic partner, adding a cool, creamy bite beside the warm bake.

Creative Ways to Present

Try baking the Berry Croissant Bake in individual ramekins for a “mini casserole” vibe—each guest gets their own adorable serving! Or, assemble everything the night before in a decorative ceramic dish and serve straight from the oven at the table. If you’re entertaining, garnish with extra berries and edible flowers for a showstopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Berry Croissant Bake tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days, making for the most delightful weekday breakfasts or even a sneaky midnight snack.

Freezing

Yes, this bake freezes like a dream! Simply cut cooled portions, wrap well in foil and place in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before you’re ready to reheat.

Reheating

To reheat your Berry Croissant Bake, gently warm covered in the oven at 300°F (150°C) until heated through. For a super speedy option, individual slices can be microwaved for about 1 minute—just keep an eye out so the custard stays creamy and doesn’t dry out.

FAQs

Can I use frozen berries instead of fresh?

Absolutely! Frozen berries work wonderfully in this recipe. Just use them straight from the freezer (no need to thaw), and they’ll release beautiful juices during baking that swirl into the custard.

What if I only have smaller croissants?

No problem! Use about the same total volume as five or six large croissants. Tear them into pieces as directed and make sure they fill the dish evenly—the bake will turn out just as delicious.

Can I prepare the Berry Croissant Bake the night before?

Yes! Assemble everything as instructed, cover tightly, and refrigerate overnight. In the morning, bake straight from the fridge, adding a few extra minutes if necessary to account for the chill. It’s a stress-free make-ahead brunch solution.

How do I know when the bake is ready?

Look for a deeply golden top and a set center when you give the dish a little shake. If the very center still seems loose, continue baking in five-minute increments until just set—it should be soft but not liquid.

Can I add other fruits or flavors?

Definitely! Try adding sliced peaches, blackberries, or even bananas for fun twists. A handful of chocolate chips or a sprinkle of toasted almonds on top brings extra excitement to your berry croissant bake.

Final Thoughts

If you’re looking for a brunch treat that feels equal parts cozy and luxurious, give this Berry Croissant Bake a try. With hardly any effort and no fancy equipment needed, you’ll have a show-stopping centerpiece that everyone at the table will rave about. Ready to bake up some joy?

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Berry Croissant Bake Recipe

Berry Croissant Bake Recipe


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4.7 from 16 reviews

  • Author: admin
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Indulge in a delightful breakfast treat with this Berry Croissant Bake. A perfect blend of flaky croissants, fresh mixed berries, and a rich custard, this dish is a wonderful addition to any brunch spread. Easy to make and impressive to serve, it’s a sure crowd-pleaser!


Ingredients

Scale

Croissant Bake:

  • 56 large croissants, torn into bite-sized pieces
  • 2 cups fresh mixed berries (such as strawberries, blueberries, and raspberries)

Custard:

  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Optional:

  • Powdered sugar for dusting
  • Maple syrup for serving

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Arrange croissant pieces in the dish and top with berries.
  2. Mix Custard: Whisk eggs, milk, cream, sugar, vanilla, and cinnamon. Pour over croissants and berries.
  3. Bake: Let sit, then bake for 40-45 minutes until golden. Cool, dust with powdered sugar, and serve warm with maple syrup.

Notes

  • You can use frozen berries without thawing.
  • To prepare ahead, assemble the night before and bake in the morning.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion
  • Calories: 350
  • Sugar: 17g
  • Sodium: 220mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 200mg

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