Description
This Berry Croissant Breakfast Bake is a delightful, easy-to-make morning treat perfect for brunch or a special breakfast. Featuring layers of flaky croissants combined with a medley of fresh mixed berries, soaked in a rich vanilla custard and baked to golden perfection, this dish delivers a creamy, fruity, and comforting experience in just over an hour.
Ingredients
Scale
Croissants and Fruit
- 6 croissants, slightly stale or day-old, sliced into halves or quarters
- 2 cups mixed berries (blueberries, raspberries, strawberries, blackberries)
Custard Mixture
- 4 large eggs
- 2 cups whole milk (can substitute almond or oat milk)
- 1 cup heavy cream (can replace with additional milk or non-dairy cream)
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract (pure for best flavor)
- 1 teaspoon lemon zest (optional)
Topping
- 1 cup powdered sugar (for dusting before serving)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layering Croissants: Slice the croissants into halves or quarters and layer them evenly in the prepared baking dish to form the base.
- Adding Berries: Evenly sprinkle the mixed berries across the croissant layers, ensuring an even fruit distribution.
- Make the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and optional lemon zest until smooth and fully combined.
- Combine: Pour the custard mixture evenly over the layered croissants and berries in the dish. Gently press down the croissants to encourage absorption of the custard.
- Soak: Allow the mixture to sit for 15-20 minutes at room temperature to absorb the custard well; alternatively, refrigerate overnight for deeper flavor infusion.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, until the custard is set around the edges and the top turns golden brown.
- Cool and Serve: Let the breakfast bake cool for 10-15 minutes before serving, then dust the top generously with powdered sugar for a sweet finishing touch.
Notes
- Using day-old croissants helps maintain their flakiness and prevents them from becoming too soggy.
- You can substitute dairy milk and cream with almond, oat, or other plant-based alternatives for a dairy-free version.
- Allowing the dish to soak overnight in the fridge intensifies the custard infusion and melds flavors.
- Serve warm for the best texture and flavor experience.
- Fresh berries are preferred, but frozen mixed berries can be used; just thaw and drain excess liquid before layering.
