Berry Croissant Bake Recipe

Why You’ll Love This Recipe

This berry croissant bake blends the flakiness of buttery croissants with the sweet-tart freshness of berries and the richness of a creamy custard. It’s easy to make, can be prepared ahead of time, and is versatile enough for casual mornings or special occasions. Whether served warm out of the oven or chilled from the fridge, it’s a crowd-pleaser that looks as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Croissant base:

• 5 to 6 croissants (preferably day-old, torn into pieces)

Berry layer:

• 1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)

Custard:

• 4 large eggs

• 1 cup whole milk

• 1/2 cup heavy cream

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

Topping:

• Powdered sugar for dusting (optional)

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Spread the torn croissants evenly in the prepared dish, then sprinkle the berries over the top.

3. In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and cinnamon until smooth.

4. Pour the custard mixture evenly over the croissants and berries, pressing down gently to ensure the bread soaks up the liquid.

5. Let the dish sit for 10 minutes to absorb the custard.

6. Bake for 35–40 minutes, or until the top is golden brown and the custard is set.

7. Allow to cool slightly, dust with powdered sugar if desired, and serve warm.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Swap the mixed berries for sliced peaches, apples, or pears for a seasonal twist.

• Add a handful of white chocolate chips or chopped dark chocolate for extra indulgence.

• Use almond extract instead of vanilla for a nutty, aromatic flavor.

• Incorporate a splash of orange liqueur or zest for a citrusy touch.

• Make it dairy-free by substituting plant-based milk and cream.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm individual portions in the microwave for 30–40 seconds or cover the entire dish with foil and reheat in a 300°F (150°C) oven until warmed through. This bake can also be enjoyed cold, straight from the fridge.

FAQs

1. Can I use frozen berries without thawing?

Yes, you can add frozen berries directly to the dish without thawing.

2. Can this be made the night before?

Yes, assemble it the night before, cover, refrigerate, and bake in the morning.

3. Can I use mini croissants instead of regular ones?

Absolutely, just adjust the amount to fill the baking dish.

4. Can I use gluten-free croissants?

Yes, gluten-free croissants will work well for this recipe.

5. How can I prevent the custard from becoming soggy?

Ensure the croissants are slightly stale or toasted before adding the custard.

6. Can I make this recipe without sugar?

Yes, you can reduce or omit the sugar and rely on the natural sweetness of the berries.

7. What type of milk works best?

Whole milk gives the richest texture, but you can use 2% or plant-based milk.

8. Can I freeze berry croissant bake?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

9. How do I know when it’s done baking?

The top should be golden, and the custard should be set but still slightly soft in the center.

10. Can I add nuts?

Yes, chopped almonds, pecans, or walnuts add a nice crunch.

Conclusion

This berry croissant bake is a delightful blend of flavors and textures, offering a luxurious yet easy breakfast or brunch option. Its make-ahead convenience, versatility with different fruits, and rich, custardy base make it a dish worth keeping in your recipe rotation. Whether for a holiday table or a simple weekend treat, it’s guaranteed to impress.

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