Description
Berry Croissant Bake is a delicious and comforting breakfast casserole that combines flaky day-old croissants with juicy mixed berries and creamy cheese, all soaked in a sweetened custard mixture and baked to golden perfection. This easy make-ahead dish is perfect for brunch or a special morning treat.
Ingredients
Scale
Base
- 6 large day-old croissants, torn into chunks
- 3 cups mixed berries, fresh or frozen
- 8 ounces cream cheese, softened and cut into small cubes
Custard Mixture
- 6 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
Optional
- Powdered sugar for dusting
Instructions
- Prepare Oven and Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Assemble Croissants and Toppings: Spread the torn croissant pieces evenly in the prepared baking dish. Scatter the mixed berries and cream cheese cubes uniformly over the croissants.
- Make the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and well combined.
- Soak the Croissants: Pour the custard mixture evenly over the croissants, pressing gently to help the bread absorb the liquid thoroughly. Let the dish rest for 10 minutes so flavors meld and bread softens.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes, or until the top turns golden brown and the center is set, indicating the custard is fully cooked.
- Cool and Serve: Remove the bake from the oven and allow it to cool for 10 minutes before serving. Dust with powdered sugar if desired and enjoy warm, optionally with maple syrup or whipped cream.
Notes
- If using frozen berries, do not thaw them before adding to keep the bake from becoming too soggy.
- For extra richness, replace half of the whole milk with additional heavy cream.
- This bake is wonderful served warm and pairs excellently with maple syrup or a dollop of whipped cream.
