Berry Croissant Breakfast Bake
A delightful and visually appealing breakfast dish made with buttery croissants and fresh mixed berries, perfect for brunch gatherings.
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.
Notes
For added warmth, consider adding a pinch of cinnamon to the custard. This bake can be assembled the night before to save time in the morning.