Description
This Berry Croissant Bake is a delightful breakfast or brunch dish that combines flaky croissants, fresh mixed berries, and a rich custard. It’s easy to make and perfect for feeding a crowd or enjoying a cozy morning at home.
Ingredients
Scale
Croissant Bake:
- 5–6 small croissants (preferably day-old)
- 1½ cups mixed fresh berries (such as strawberries, blueberries, raspberries)
Custard Mixture:
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional)
- Powdered sugar (for serving)
Instructions
- Preheat the oven and prepare the dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the croissants and berries: Tear the croissants into large chunks and place them evenly in the baking dish. Sprinkle the mixed berries over the croissants.
- Make the custard mixture: In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and lemon zest if using. Pour the custard mixture evenly over the croissants and berries, pressing gently to ensure the croissants absorb the liquid. Let sit for 10 minutes to soak.
- Bake the croissant bake: Bake for 35–40 minutes or until the custard is set and the top is golden brown. Let cool slightly before dusting with powdered sugar. Serve warm.
Notes
- This dish can be assembled the night before and refrigerated, then baked in the morning.
- Frozen berries can be used—no need to thaw.
- Delicious with a drizzle of maple syrup or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 140 mg
