Berry Croissant Breakfast Bake Recipe

Introduction

This Berry Croissant Breakfast Bake is a delightful twist on classic French toast. Using slightly stale croissants, mixed berries, and a rich custard, it creates a warm, comforting dish perfect for weekend mornings or special occasions.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: Slice the croissants into halves or quarters and layer them in the baking dish, allowing pieces to overlap to create a textured base.
3. Step 3: Evenly sprinkle the mixed berries over the croissant pieces to distribute the fruit throughout the dish.
4. Step 4: In a large bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, granulated sugar, and optional lemon zest until the mixture is smooth.
5. Step 5: Pour the custard evenly over the croissants and berries. Gently press down so the bread absorbs the liquid. Let the dish sit for 15–20 minutes at room temperature, or refrigerate overnight for deeper flavor.
6. Step 6: Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the custard is mostly set but still jiggles slightly in the center.
7. Step 7: Allow the bake to cool slightly before serving. Dust with powdered sugar and optionally top with whipped cream or maple syrup for extra indulgence.

Tips & Variations

• Use day-old croissants; they absorb the custard better without becoming too soggy.
• Swap mixed berries for seasonal fruit like peaches or apples depending on availability.
• Add a sprinkle of cinnamon or nutmeg to the custard for a warm spice note.
• For a dairy-free version, substitute milk and cream with almond or oat milk, and use coconut cream.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warm. This bake is best enjoyed fresh but can be served cold if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this the night before?

Yes, you can assemble the bake, cover it, and refrigerate overnight. This allows the custard to soak into the croissants fully and enhances the flavor and texture.

Can I use other bread instead of croissants?

While croissants give a buttery, flaky texture, you can substitute with brioche or challah bread for a similar rich result. Avoid very dense bread as it may not absorb the custard as well.

Berry Croissant Breakfast Bake Recipe

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★★★★★

4.9 from 68 reviews

This Berry Croissant Breakfast Bake is a delightful morning treat that combines flaky croissants with a luscious custard and fresh mixed berries. Perfect for a weekend brunch or special occasion, this baked casserole offers a balance of sweet and tangy flavors with a creamy texture that melts in your mouth. The dish is simple to prepare ahead of time, allowing the croissants to soak up the custard overnight for an extra-rich taste, then baked to golden perfection.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes (excluding soaking time; overnight soaking recommended)
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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
• Optional: 1 tablespoon lemon zest for a citrusy boost
• 2 tablespoons powdered sugar (for garnish)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish to prevent sticking.
2. Layer Croissants: Slice the croissants into halves or quarters and arrange them layer by layer in the baking dish, overlapping pieces slightly to create texture and depth.
3. Add Berries: Evenly sprinkle the mixed berries over the layered croissants to distribute the fruity flavor throughout the bake.
4. Make Custard: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, granulated sugar, and optional lemon zest until the mixture is smooth and well combined.
5. Soak Croissants: Pour the custard mixture evenly over the croissants and berries. Gently press down the bread pieces so they fully absorb the liquid. Allow to sit for 15–20 minutes at room temperature or refrigerate overnight for a deeper soak.
6. Bake the Dish: Place the baking dish in the preheated oven and bake for 35–40 minutes, until the top is beautifully golden brown and the custard is mostly set but still has a slight jiggle in the center.
7. Cool and Serve: Let the bake cool slightly before serving. Dust the top with powdered sugar and optionally add whipped cream or maple syrup for extra richness and sweetness.

Notes

• Using slightly stale or day-old croissants helps them absorb the custard better without turning soggy.
• You can prepare the bake the night before and refrigerate it to save time in the morning.
• Feel free to substitute whole milk with a dairy-free alternative for a lighter bake.
• Adding lemon zest enhances the flavor by adding a fresh citrus note.
• Top with whipped cream or maple syrup for a decadent finish.

Keywords: berry croissant bake, breakfast casserole, baked custard, croissant breakfast, brunch recipes, berry breakfast bake