Description
This Berry Croissant Bake is a delightful, comforting breakfast or brunch dish that combines flaky croissants with mixed berries soaked in a rich, cinnamon-spiced custard. Baked until golden and bubbly, it’s perfect for using day-old croissants and makes a deliciously easy treat for six servings.
Ingredients
Scale
Main Ingredients
- 4 large croissants (preferably a day or two old, cut into chunks)
- 1 ½ cups mixed berries (such as strawberries, blueberries, raspberries, or blackberries)
Custard Mixture
- 4 large eggs
- 1 cup whole milk (or any milk of choice)
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- ¼ tsp salt
Topping
- 2 tbsp butter, melted
- Powdered sugar, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish using butter or cooking spray to prevent sticking.
- Prepare the Croissants: Tear the croissants into large chunks and evenly arrange them in the prepared baking dish. Sprinkle the mixed berries over the croissant pieces to distribute them well.
- Make the Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon (if using), and salt until the mixture is smooth and fully combined.
- Assemble the Bake: Pour the prepared custard mixture evenly over the croissant chunks and berries, ensuring the croissants are thoroughly soaked. Gently press down the croissants with a spoon to help them absorb the custard.
- Add Butter: Drizzle the melted butter evenly over the top of the mixture to enrich the bake while it cooks.
- Bake: Bake the dish in the preheated oven for 30-35 minutes until the top is golden brown and the custard is set. Check doneness by inserting a knife into the center; it should come out clean without any liquid.
- Serve: Let the berry croissant bake cool for a few minutes before serving. Optionally, dust with powdered sugar for an elegant finish and enjoy warm or at room temperature.
Notes
- Using day-old croissants helps them absorb the custard better without becoming too soggy.
- You can substitute the mixed berries with any fruit of your choice, such as peaches or apples.
- For a lighter alternative, use low-fat milk instead of whole milk and reduce the heavy cream.
- Make sure to press the croissants gently into the custard to ensure even soaking and texture.
- Leftovers can be refrigerated and gently reheated in an oven or microwave.
