Description
This Berry Croissant Breakfast Bake is a rich, custardy brunch casserole made with flaky croissants, mixed berries, and a creamy vanilla custard. It’s perfect for weekend brunches, holidays, or an easy make-ahead breakfast that looks and tastes gourmet.
Ingredients
Scale
- 6 croissants, slightly stale or a day old
- 2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 tablespoons powdered sugar (for garnish)
- Optional: 1 tablespoon lemon zest for a citrusy boost
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Slice croissants into halves or quarters and layer them in the dish, allowing pieces to overlap for texture.
- Sprinkle mixed berries evenly over the croissants.
- In a bowl, whisk together eggs, milk, cream, vanilla, sugar, and optional lemon zest until smooth.
- Pour the custard over the croissants. Gently press down so the bread absorbs the liquid. Let sit for 15–20 minutes or refrigerate overnight.
- Bake for 35–40 minutes, until the top is golden and the custard is mostly set with a slight jiggle in the center.
- Cool slightly before serving. Dust with powdered sugar and top with optional whipped cream or maple syrup.
Notes
- Use day-old croissants for the best texture.
- Frozen berries can be used without thawing—just increase baking time slightly.
- For extra richness, replace ½ cup of milk with more cream.
- Add almond or orange extract for flavor variation.
- Make ahead by assembling the night before and baking in the morning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 15g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg