Description
Berry Croissant Bake is a sweet and creamy breakfast casserole made with buttery croissants, fresh berries, and a rich custard — perfect for brunch or special mornings.
Ingredients
Units
Scale
- 4 large croissants, torn into pieces
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 4 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
- Butter for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
- Arrange torn croissant pieces evenly in the baking dish. Scatter the mixed berries over the croissants.
- In a mixing bowl, whisk together eggs, milk, cream, sugar, and vanilla until well combined.
- Pour the custard mixture evenly over the croissants and berries. Gently press down to help the croissants soak in the custard.
- Let sit for 10–15 minutes to absorb or refrigerate overnight for a make-ahead option.
- Bake uncovered for 40–45 minutes, or until golden and set in the center.
- Remove from oven and let cool slightly. Dust with powdered sugar if desired and serve warm.
Notes
- You can use frozen berries, just thaw and drain them first.
- Try adding a bit of lemon zest to the custard for extra brightness.
- Serve with maple syrup or whipped cream for an indulgent finish.
Nutrition
- Serving Size: 1 piece
- Calories: 340
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg