Berry Croissant Breakfast Bake: Indulgent Brunch Delight

Transform your brunch with this Berry Croissant Breakfast Bake, combining flaky croissants, juicy berries, and creamy custard.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Soaking Time 20

Total Time 1 20

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6 croissants croissants Use slightly stale for optimal texture.
2 cups mixed berries A mix of blueberries, raspberries, and strawberries works beautifully.

For the Custard

1.5 cups whole milk Low-fat milk can be a lighter alternative.
1.5 cups heavy cream Substitute half with whole milk if desired.
4 large eggs Substitute with mashed banana or flax eggs for a vegan option.
1 tsp vanilla extract Pure extract is recommended for the best taste.
0.33 cups granulated sugar Feel free to reduce for less sweetness or substitute with coconut sugar.
1 tbsp lemon zest Optional, brightens the flavor.

For Garnish

powdered sugar For dusting before serving.

Equipment

9x13-inch baking dish
Large mixing bowl
Whisk

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Slice the croissants into halves or quarters and layer them in the baking dish.
Evenly sprinkle the mixed berries over the layered croissants.
Whisk together the eggs, whole milk, heavy cream, vanilla extract, granulated sugar, and optional lemon zest until smooth.
Pour the custard mixture over the croissants and berries, pressing down gently to ensure absorption. Let sit for 15-20 minutes.
Bake for 35-40 minutes until golden brown and custard is mostly set with a slight jiggle in the center.
Allow to cool for a few minutes, then dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 4 days. For freezing, wrap portions tightly in plastic wrap for up to 2 months.

Tried this recipe?

Let us know how it was!