Description
A luscious Berry Croissant Bake perfect for breakfast or brunch, featuring flaky croissant pieces soaked in a cinnamon-vanilla custard with fresh mixed berries, baked to golden perfection and lightly dusted with powdered sugar.
Ingredients
Scale
Base
- 3 large croissants, cut into 1-inch pieces
- 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)
Custard
- 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
To Serve
- 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 thoroughly to prevent sticking.
- Layer Croissants and Berries: Arrange the cut croissant pieces evenly in the baking dish. Scatter the mixed berries on top, distributing them uniformly over the croissants.
- 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.
- Pour Custard: Pour the custard mixture evenly over the croissants and berries in the baking dish. Gently press down on the croissants to ensure they soak up the custard thoroughly.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the custard is set and the top is a beautiful golden brown.
- Cool and Serve: Remove from the oven and let cool slightly. Dust the top with powdered sugar. Optionally, drizzle with maple syrup before serving. Enjoy your warm, comforting berry croissant bake!
Notes
- Use slightly stale croissants for better soaking and texture.
- Feel free to substitute the mixed berries with your favorite fruit.
- Maple syrup is optional but adds a lovely sweetness.
- Ensure the custard is fully set before removing from the oven to avoid a runny center.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
