Description
Berry Croissant Bake is a delicious and comforting breakfast casserole featuring flaky croissants soaked in a creamy mixture of cream cheese, eggs, and milk, layered with fresh strawberries, blueberries, and raspberries. Baked until golden and set, this dish is perfect for a weekend brunch or a special morning treat.
Ingredients
Scale
Base
- 4 large croissants, broken into small pieces (already baked, not dough)
Fruit
- 1 cup sliced strawberries
- ½ cup blueberries
- ½ cup raspberries
Cream Cheese Mixture
- 1 block (8 ounces) cream cheese, softened
- 2/3 cup granulated sugar
- 3/4 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and spray a 9 x 9-inch baking dish with cooking spray to prevent sticking.
- Prepare Croissant and Fruit Layers: Evenly spread the broken pieces of croissants in the prepared baking dish. Scatter the sliced strawberries, blueberries, and raspberries evenly over the croissant base to ensure a balanced distribution of fruit.
- Make Cream Cheese Mixture: Using an electric mixer, beat the softened cream cheese until it becomes fluffy. Gradually add the granulated sugar, milk, eggs, and vanilla extract, mixing continuously until the mixture is smooth and well combined.
- Assemble and Chill: Pour the cream cheese mixture evenly over the croissants and berries in the baking dish. Cover the dish and place it in the refrigerator for at least 15 minutes, up to 14 hours. This allows the croissants to soak up the custard mixture.
- Bake: Remove the cover and bake the casserole in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the custard is set. The edges should be slightly puffed and the center firm.
- Serve: Serve the berry croissant bake warm. Optionally, dust with powdered sugar or drizzle with syrup for extra sweetness and garnish. Enjoy this comforting dish for breakfast or brunch.
Notes
- Be sure to use fully baked croissants; do not use raw croissant dough as it will not yield the desired texture.
- The fruit can be fresh or frozen; if frozen, thaw and drain excess moisture before use to avoid sogginess.
- Covering and chilling the dish before baking helps the croissants absorb the custard thoroughly for a better texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a dairy-free version, substitute cream cheese and milk with suitable plant-based alternatives, keeping in mind that texture may vary.
