Berry Croissant Bake (Printable)
Flaky croissants baked in vanilla custard with fresh berries for a warm, comforting breakfast casserole.
# What You’ll Need:
→ Pastries
01 - 4 large all-butter croissants, preferably day-old, torn into large pieces
→ Fruit
02 - 2 cups mixed fresh berries (blueberries, raspberries, and strawberries); frozen berries may be substituted if thawed and well-drained
→ Custard
03 - 4 large eggs
04 - 1 1/4 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - Zest of 1 lemon (optional)
09 - Pinch of salt
→ Topping
10 - 1 tablespoon turbinado sugar or granulated sugar
11 - Powdered sugar for dusting (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish generously with butter or nonstick cooking spray.
02 - Distribute the torn croissant pieces evenly across the bottom of the prepared baking dish. Scatter the mixed berries over and between the croissant pieces.
03 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, lemon zest if using, and salt until smooth and well combined.
04 - Pour the custard mixture evenly over the croissants and berries. Gently press down on the croissant pieces to help them absorb the liquid.
05 - Sprinkle the turbinado sugar evenly over the surface to create a light, crunchy crust during baking.
06 - Allow the assembled bake to rest at room temperature for 10 minutes so the croissants fully soak up the custard. Extend resting time if the croissants are very fresh.
07 - Bake uncovered for 35 to 40 minutes until the custard is fully set and the top is golden brown.
08 - Remove from the oven and let cool for 10 minutes. Dust with powdered sugar if desired and serve warm.
# Expert Tips:
01 -
- The custard soaks into every flaky layer and turns the croissants into something between bread pudding and a morning pastry from heaven.
- You can throw it together with whatever berries are languishing in your fridge and still look like you spent hours planning.
- It reheats beautifully the next day, which means you get to experience the magic twice without any extra effort.
02 -
- If you skip the resting time the custard pools at the bottom and the top croissants dry out, which I learned the hard way after rushing one Easter morning.
- Frozen berries will bleed purple streaks into the custard if they are not fully thawed and patted dry, turning your elegant bake into something that looks like a crime scene.
03 -
- Tear the croissants into uneven pieces because the smaller bits create custardy pockets while the larger ones toast up crisp on top, giving you both textures in every spoonful.
- Day old croissants are the secret weapon here, so if you only have fresh ones tear them up and leave them uncovered on a sheet pan for a few hours to dry out the surface before assembling.