Description
Layers of buttery croissants, fresh berries, and a sweet custard are baked into a golden, delicious breakfast or brunch casserole. The perfect balance of fruity, creamy, and flaky in every bite!
Ingredients
For the Berry Croissant Bake:
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4 large croissants (preferably day-old or slightly stale)
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2 cups mixed berries (such as strawberries, blueberries, and raspberries)
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4 large eggs
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1 cup whole milk
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½ cup heavy cream
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1 teaspoon vanilla extract
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¼ teaspoon ground cinnamon (optional)
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¼ teaspoon salt
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1 tablespoon granulated sugar (for the custard)
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1 tablespoon butter (for greasing the baking dish)
For the Topping:
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1 tablespoon powdered sugar (for dusting)
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1 tablespoon maple syrup or honey (optional, for drizzling)
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to ensure the croissant bake doesn’t stick during baking. Set the baking dish aside.
Next, take the croissants and cut them into bite-sized pieces. You can either use a serrated knife to slice them into chunks or simply tear them into pieces by hand. If the croissants are fresh, consider letting them sit out for 30 minutes to an hour to dry out a little. Day-old croissants or slightly stale croissants work best because they absorb the egg mixture better than fresh croissants.
Arrange the croissant pieces evenly in the greased baking dish. Scatter the mixed berries over the croissants. You can use fresh strawberries, blueberries, raspberries, or any combination of your favorite berries. Try to distribute the berries evenly throughout the croissant pieces for the best flavor balance.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, ground cinnamon (if using), salt, and granulated sugar. The eggs and cream create a rich, custard-like texture that soaks into the croissants, turning them into a soft, flavorful base.
Whisk until the mixture is smooth and all the ingredients are well incorporated. Pour the custard mixture evenly over the croissant and berry layers in the baking dish. Gently press down on the croissant pieces with the back of a spoon or spatula to help them soak up the custard. Let the mixture sit for 10-15 minutes, allowing the croissants to absorb the custard before baking.
Once the croissants have absorbed the custard, place the baking dish in the preheated oven. Bake for 40-45 minutes or until the top is golden brown and the custard is set. You can check for doneness by inserting a knife into the center—if it comes out clean, the bake is ready.
The top should be slightly crisp, while the inside remains soft and custard-like. The berries will burst open as the bake cooks, releasing their juices and adding natural sweetness to the dish.
Once the Berry Croissant Bake is finished baking, remove it from the oven and allow it to cool for about 5-10 minutes. This brief cooling period helps the dish set and makes it easier to slice.
Before serving, dust the top of the bake with powdered sugar for a light, sweet finishing touch. If you prefer a bit more sweetness, drizzle some maple syrup or honey over the top. Serve warm for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-22g
- Carbohydrates: 38-42g
- Protein: 6g