Description
This Berry Croissant Bake is a decadent and comforting brunch or dessert dish featuring flaky croissants soaked in a creamy custard with a medley of fresh mixed berries. Baked to golden perfection and topped with a dusting of powdered sugar, it’s perfect for gatherings or a special treat any time of day.
Ingredients
Scale
Croissants and Berries
- 3 large croissants, cut into 1-inch pieces
- 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
Custard Mixture
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For Serving
- Powdered sugar, for dusting
- Maple syrup, for serving (optional)
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer Croissants and Berries: Arrange the cut croissant pieces evenly in the prepared baking dish. Sprinkle the mixed berries evenly over the top of the croissants to distribute the flavors throughout the bake.
- Make the Custard: In a medium bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until the mixture is smooth and well combined, creating a rich custard.
- Pour Custard: Pour the custard mixture evenly over the croissants and berries, pressing down gently with a spatula or spoon to ensure all croissant pieces absorb the custard, which will create a creamy texture.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the custard is fully set and the top is golden brown, signaling the bake is cooked through.
- Cool and Serve: Remove from the oven and let the berry croissant bake cool slightly. Dust the top with powdered sugar and drizzle with maple syrup if desired. Serve warm and enjoy your delightful treat!
Notes
- For best results, use day-old croissants as they absorb the custard better without becoming too soggy.
- Feel free to use frozen berries if fresh are not available; just thaw and drain excess liquid.
- You can prepare the bake a few hours ahead and refrigerate before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- Maple syrup is optional but adds a lovely sweetness—alternatively, try honey or a dusting of cinnamon sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.
