Description
This Berry Croissant Breakfast Bake is a delightful and indulgent dish that transforms day-old croissants into a custardy breakfast treat bursting with juicy berries. It's easy to prepare, making it perfect for weekend brunches or special occasions.
Ingredients
8 large Croissants, day-old preferred
2 cups Mixed fresh berries, washed and dried
6 large Eggs
1 ½ cups Whole milk
½ cup Heavy cream
½ cup Granulated sugar
2 teaspoons Pure vanilla extract
½ teaspoon Ground cinnamo
Pinch of salt
2 tablespoons Unsalted butter, melted (for greasing the dish)
2 tablespoons Light brown sugar (for topping, optional)
Powdered sugar, for dusting (optional)
Maple syrup, for serving (optional)
Instructions
- Lightly grease a 9×13 inch baking dish with melted unsalted butter
- Tear the day-old croissants into 1 to 2-inch pieces and arrange them in the prepared baking dish
- Scatter the mixed fresh berries over the croissant pieces evenly
- In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined
- Pour the egg custard mixture evenly over the croissants and berries, pressing down to ensure they absorb the liquid
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight
- Preheat your oven to 375°F (190°C) and remove the dish from the refrigerator 20-30 minutes before baking
- Bake uncovered for 35-45 minutes until the top is golden brown and the custard is set
- Let it cool for 10-15 minutes before serving, dust with powdered sugar if desired, and enjoy warm with maple syrup
Notes
Use day-old croissants for the best texture.
Ensure to refrigerate for adequate soaking time for maximum flavor absorption.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420-450 kcal
- Sugar: 20-25 g
- Sodium: 300-350 mg
- Fat: 25-28 g
- Saturated Fat: 14-16 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40-45 g
- Fiber: 2-3 g
- Protein: 12-15 g
- Cholesterol: 180-200 mg