Description

This Berry Croissant Breakfast Bake is a delicious and easy-to-make 25-minute delight perfect for brunch or a cozy morning treat. Featuring layers of flaky croissants, mixed berries, and a rich custard made from eggs, milk, and cream, it’s baked to golden perfection and dusted with powdered sugar for a sweet finish. Ideal for preparing ahead as it soaks overnight, this bake offers a creamy, fruity, and comforting start to your day.

Ingredients

Scale

Croissant and Fruit

6 croissants (slightly stale or day-old for optimal flakiness)
2 cups mixed berries (a blend of blueberries, raspberries, strawberries, and blackberries)

Custard

2 cups whole milk (can substitute almond or oat milk)
1 cup heavy cream (or additional milk/non-dairy cream)
4 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract (pure)
1 teaspoon lemon zest (optional)

For Serving

1 cup powdered sugar (for dusting)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Layer Croissants: Slice the croissants into halves or quarters and arrange them evenly in the baking dish, creating a base for the bake.
Add Berries: Sprinkle the mixed berries evenly over the layered croissants, distributing fruit throughout the dish.
Make Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and optional lemon zest until the mixture is smooth and well combined.
Combine and Soak: Pour the custard over the croissants and berries, gently pressing down with a spatula to ensure the croissants absorb the custard. Allow the bake to sit for 15-20 minutes at room temperature, or refrigerate overnight for deeper flavor and texture.
Bake: Place the dish in the preheated oven and bake for 35-40 minutes until the top is golden brown and the custard is set around the edges but still slightly soft in the middle.
Cool and Serve: Remove from the oven and let cool for 10-15 minutes to allow the custard to finish setting. Dust generously with powdered sugar before serving for a sweet finish.

Notes

Using day-old or slightly stale croissants helps absorb the custard better without becoming overly soggy.
The custard mixture can be prepared and the entire dish assembled the night before, then baked fresh in the morning.
Feel free to substitute the heavy cream with non-dairy alternatives for a lighter or lactose-free option.
Adding lemon zest brightens the flavor but can be omitted if preferred.
Serve this bake warm for best texture and flavor.
Leftovers can be refrigerated for up to 3 days and reheated gently.