Description
A delightful Berry Croissant Breakfast Bake combining flaky croissants, fresh mixed berries, and a smooth custard for an easy and quick breakfast or brunch. Perfectly balanced with rich cream and a hint of vanilla and lemon zest, this baked dish is a crowd-pleaser that requires minimal hands-on time and bakes to golden perfection.
Ingredients
Scale
Main Ingredients
- 6 croissants (slightly stale or day-old for optimal flakiness)
- 2 cups mixed berries (a blend of blueberries, raspberries, strawberries, and blackberries)
- 2 cups whole milk (can substitute with almond or oat milk)
- 1 cup heavy cream (can replace with additional milk or non-dairy cream)
- 4 large eggs (essential for binding the mixture)
- 1 tablespoon vanilla extract (use pure extract for the best flavor)
- 1/2 cup granulated sugar (sweetens the custard)
- 1 teaspoon lemon zest (optional, brightens the dish)
- 1 cup powdered sugar (for dusting before serving)
Instructions
- Preparation Steps: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Slice Croissants: Cut the croissants into halves or quarters and layer them evenly in the prepared baking dish, creating a base for the bake.
- Add Berries: Sprinkle the mixed berries uniformly over the croissant layers to ensure every bite has a burst of fruit flavor.
- Make Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and optional lemon zest until the mixture is smooth and well combined.
- Combine: Pour the custard evenly over the croissants and berries, pressing gently to help the croissants absorb the liquid. Let it sit for 15-20 minutes at room temperature or refrigerate overnight for better absorption.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the top turns golden brown and the custard is set around the edges.
- Cool and Serve: Allow the bake to cool for 10-15 minutes, then dust generously with powdered sugar before serving to add sweetness and a pretty finish.
Notes
- Using slightly stale or day-old croissants helps them absorb the custard without becoming overly soggy.
- The custard mixture can be prepared the night before and soaked overnight for a richer flavor and better texture.
- Feel free to substitute whole milk and heavy cream with plant-based alternatives for a dairy-free version.
- Lemon zest is optional but adds a bright, fresh contrast to the sweetness.
- Serve warm for the best experience; the bake can be refrigerated and gently reheated.
