Berry Croissant Bake Breakfast (Print View)
Crisp croissants and berries baked in a smooth custard for a comforting, fruit-filled breakfast delight.
# What You'll Need:
→ Main Ingredients
01 -
6 slightly stale croissants
02 -
2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
→ Custard
03 -
1.5 cups whole milk
04 -
1.5 cups heavy cream
05 -
4 large eggs
06 -
1 teaspoon vanilla extract
07 -
0.33 cup granulated sugar
→ For Finishing
08 -
2 tablespoons powdered sugar, for dusting
09 -
1 tablespoon lemon zest (optional, for added citrus flavor)
# Directions:
01 -
Preheat oven to 175°C and grease a 23x33 cm baking dish.
02 -
Cut croissants into halves or quarters, depending on size, and arrange them evenly in the prepared baking dish.
03 -
Distribute mixed berries evenly over the croissant pieces to ensure even fruit distribution.
04 -
In a large bowl, vigorously whisk eggs, whole milk, heavy cream, vanilla extract, granulated sugar, and optional lemon zest until smooth and homogeneous.
05 -
Slowly pour the custard mixture over the croissants and berries, ensuring all croissant pieces are fully saturated; gently press down to help absorption.
06 -
Allow the assembled dish to rest for 15-20 minutes at room temperature to allow adequate soaking; optionally, cover and refrigerate overnight for enhanced flavor.
07 -
Bake in the preheated oven for 35-40 minutes until the top is deeply golden and the custard is just set with a slight wobble in the center.
08 -
Let cool briefly, then dust with powdered sugar before serving. Optionally garnish with additional berries, a drizzle of maple syrup, or a dollop of whipped cream.
# Notes:
01 -
For the best texture, use croissants that are at least one day old to ensure maximum custard absorption.