Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Berry Croissant Bake Recipe

Berry Croissant Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 71 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Berry Croissant Bake is a luscious breakfast or brunch casserole featuring buttery croissants, a creamy custard, and a medley of fresh berries. Simple to assemble and perfect for entertaining, it offers a combination of rich flavors and contrasting textures in every bite.

Ingredients

Units Scale

Croissants

  • 4 large croissants, day-old or fresh

Berries

  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Custard

  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Toppings (optional)

  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Prepare Croissants
    Cut the croissants into large cubes (about 1-2 inches in size) and arrange them evenly in a lightly greased 9×13-inch baking dish.
  2. Add Berries
    Scatter the sliced strawberries, blueberries, and raspberries over the croissant cubes, ensuring even distribution for a burst of berry flavor in each bite.
  3. Make Custard
    In a medium mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and salt until well combined and smooth.
  4. Assemble the Bake
    Slowly pour the custard mixture over the croissants and berries, making sure all of the bread is soaked. Press down gently with a spatula to help the croissants absorb the custard.
  5. Soak
    Let the assembled dish sit at room temperature for 15-30 minutes, or refrigerate covered overnight, to allow the croissants to fully soak up the custard.
  6. Bake
    Preheat your oven to 350°F (175°C). Bake the casserole for 35-40 minutes, or until golden, set, and slightly puffed in the middle. If the top browns too quickly, lightly tent with foil during the last 10-15 minutes of baking.
  7. Finish and Serve
    Remove from oven and let cool for 10 minutes. Dust with powdered sugar and drizzle with maple syrup if desired before serving warm.

Notes

  • You may substitute frozen berries (no need to thaw first, just add a few extra minutes to the bake time).
  • Use stale croissants for better absorption and texture.
  • Customize with your favorite berries or include blackberries for variety.
  • Best served warm but can also be enjoyed at room temperature.

Nutrition

  • Serving Size: 1/8 of bake
  • Calories: 310
  • Sugar: 17 g
  • Sodium: 210 mg
  • Fat: 16 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Find it online: https://newsvks.com/berry-croissant-bake-recipe/