Why Make This Recipe
Berry Croissant Breakfast Bake is a delightful way to start your day. It combines buttery croissants with fresh berries, making it a sweet and satisfying breakfast option. This dish is not only delicious but also visually appealing, perfect for family gatherings or brunch with friends. The soft, custard-like layer makes every bite a delight. Plus, it’s easy to prepare, and you can even make it ahead of time, making mornings stress-free.
How to Make Berry Croissant Breakfast Bake
Ingredients
- 6 croissants, slightly stale or a day old
- 2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 tablespoons powdered sugar (for garnish)
- Optional: 1 tablespoon lemon zest for a citrusy boost
Directions
Step 1 – Prepare Your Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the croissant layers bake evenly without sticking.
Step 2 – Cut and Arrange the Croissants: Slice the croissants into halves or quarters. Arrange them in the dish, allowing some pieces to sit higher than others for texture and custard flow.
Step 3 – Add the Berries: Scatter the mixed berries evenly across the croissants. Mix colors for visual appeal and even fruit distribution.
Step 4 – Make the Custard: In a large bowl, whisk together eggs, milk, cream, vanilla, and sugar until fully smooth. This custard creates the creamy base that binds the bake.
Step 5 – Pour and Soak: Pour the custard slowly over the croissants, pressing gently so each piece absorbs the liquid. Allow the dish to rest for 15–20 minutes or refrigerate overnight.
Step 6 – Bake Until Golden: Bake for 35–40 minutes, or until the top becomes golden and the custard is set but still softly jiggling in the center.
Step 7 – Garnish and Serve: Cool slightly, then dust with powdered sugar. Add maple syrup, whipped cream, or fresh berries for extra indulgence.
How to Serve Berry Croissant Breakfast Bake
Serve this breakfast bake warm, topped with a sprinkle of powdered sugar. You can also add a drizzle of maple syrup or a dollop of whipped cream for extra sweetness. It pairs wonderfully with a cup of coffee or tea, making for a delightful brunch setup.
How to Store Berry Croissant Breakfast Bake
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or oven until warmed through.
Tips to Make Berry Croissant Breakfast Bake
- For the best flavor, use day-old croissants; they absorb more custard.
- Feel free to mix and match your favorite berries based on availability or season.
- Allow the dish to sit overnight in the fridge for a richer flavor and firmer texture.
- You can add a pinch of cinnamon to the custard for added warmth and spice.
Variation
You can customize this bake by swapping the mixed berries with other fruits such as sliced bananas, peaches, or apples. For a chocolate twist, consider adding chocolate chips between the croissants and berries.
FAQs
Can I make this dish ahead of time?
Yes! You can assemble it the night before and refrigerate it. Just bake it the next morning.
What should I do if I don’t have croissants?
You can use any day-old bread, like brioche or challah, for a similar texture.
Can I freeze the berry croissant bake?
Yes, you can freeze it before baking. Just thaw it in the refrigerator overnight and bake as directed.
Berry Croissant Breakfast Bake
Ingredients
For the Bake
- 6 pieces croissants, slightly stale or a day old Day-old croissants absorb more custard for better flavor.
- 2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries) Feel free to mix and match based on availability.
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 tablespoons powdered sugar (for garnish) Optional garnish.
- 1 tablespoon lemon zest Optional for a citrusy boost.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Slice the croissants into halves or quarters and arrange them in the dish.
- Scatter the mixed berries evenly across the croissants.
- In a large bowl, whisk together eggs, milk, cream, vanilla, and sugar until smooth.
- Pour the custard slowly over the croissants, pressing gently so each piece absorbs the liquid.
- Allow the dish to rest for 15–20 minutes or refrigerate overnight.
Baking
- Bake for 35–40 minutes, or until the top is golden and the custard is set but still jiggling in the center.
- Cool slightly, then dust with powdered sugar and serve.