Ingredients
5 to 6 day-old croissants, torn into pieces
1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)
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
Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange the torn croissants evenly in the dish and sprinkle the berries on top.
- In a mixing bowl, whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth.
- Pour custard mixture evenly over the croissants and berries, pressing gently to help absorption.
- Let sit for 10 minutes to allow custard to soak in.
- Bake for 35–40 minutes, until top is golden and custard is set.
- Cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
- Use stale or lightly toasted croissants to avoid a soggy texture.
- Frozen berries can be added directly without thawing.
- Can be assembled the night before and baked in the morning.
- For a twist, try seasonal fruits, chocolate chips, or almond extract.
- Dairy-free versions can be made using plant-based milk and cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 15g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
