Description
Berry Croissant Bake is a delightful breakfast casserole that combines day-old croissants with fresh or frozen mixed berries soaked in a rich vanilla custard. This make-ahead, baked pudding-style dish offers a golden, custardy texture with sweet berry bursts, perfect for a comforting morning meal or brunch.
Ingredients
Scale
Croissant and Berry Base
- 4 large croissants (day-old preferred, torn into pieces)
- 1 cup fresh or frozen mixed berries (such as strawberries, blueberries, raspberries)
Custard Mixture
- 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)
For Serving
- Powdered sugar for dusting
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish thoroughly to prevent sticking.
- Arrange Croissants and Berries: Evenly distribute the torn croissant pieces in the prepared baking dish, then scatter the mixed berries on top to create an even layer.
- Mix Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and optional lemon zest until the mixture is smooth and well combined.
- Soak Croissants: Pour the custard mixture evenly over the croissants and berries, gently pressing down so the croissant pieces absorb the liquid. Allow the mixture to sit for 10 minutes to ensure thorough soaking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The custard should be set and the top should turn golden brown.
- Cool and Serve: Remove from the oven and let it cool slightly. Dust the top with powdered sugar before serving warm for the best flavor and presentation.
Notes
- For extra richness, substitute all the milk with heavy cream.
- You can use frozen berries without thawing; just increase the baking time by a few minutes.
- This dish can be prepared the night before and refrigerated, then baked fresh in the morning.
