Description
This Berry Croissant Breakfast Bake is a delightful and easy-to-make baked custard dish featuring flaky croissants layered with mixed berries and soaked in a rich custard. Perfect for brunch or a special breakfast, it combines the buttery texture of croissants with the fresh sweetness of berries and creamy vanilla custard, all baked to golden perfection in just over an hour.
Ingredients
Scale
Croissant Layer
- 6 Croissants (choose slightly stale or day-old for optimal flakiness)
- 2 cups Mixed Berries (blueberries, raspberries, strawberries, blackberries)
Custard Mixture
- 2 cups Whole Milk (or substitute with almond or oat milk)
- 1 cup Heavy Cream (or additional milk or non-dairy cream)
- 4 large Eggs
- 1/2 cup Granulated Sugar
- 1 tablespoon Vanilla Extract (pure)
- 1 teaspoon Lemon Zest (optional)
For Serving
- 1 cup Powdered Sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Slice Croissants: Cut the croissants into halves or quarters depending on size, then layer them evenly in the greased baking dish to create a base.
- Add Berries: Sprinkle the mixed berries evenly over the croissant pieces to distribute the fruit flavor throughout the bake.
- Make Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and optional lemon zest until the mixture is smooth and combined.
- Soak Croissants: Pour the custard mixture evenly over the layered croissants and berries. Gently press down the croissants so they absorb the custard fully. Let the dish sit for 15-20 minutes to soak, or refrigerate overnight for a more intense flavor and custard absorption.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, until the custard is set around the edges and the top is golden brown.
- Cool and Serve: Allow the bake to cool for 10-15 minutes after removing it from the oven. Dust the top with powdered sugar before serving to add a touch of sweetness and an elegant finish.
Notes
- Using day-old or slightly stale croissants improves texture as they absorb the custard better without becoming too mushy.
- You can substitute whole milk and heavy cream with non-dairy alternatives like almond or oat milk for a dairy-free option, though the texture may vary slightly.
- Refrigerating overnight before baking enhances custard absorption and intensifies flavors, making it ideal for preparation ahead of time.
- Add a sprinkle of cinnamon or nutmeg to the custard for extra warmth and spice.
- Serve warm with a dollop of whipped cream or a drizzle of maple syrup for an indulgent breakfast treat.
