Description
This Berry Croissant Breakfast Bake is a delightful and easy-to-make brunch recipe combining flaky croissants with a creamy berry custard. Perfect for a weekend treat, it offers a harmonious blend of fresh mixed berries, rich cream, and a hint of vanilla and lemon zest. Ready in just over an hour, it’s an indulgent yet simple dish that serves 8 and is guaranteed to impress.
Ingredients
Scale
Base
- 6 croissants (choose slightly stale or day-old for optimal flakiness)
Fruit Layer
- 2 cups mixed berries (a mix of blueberries, raspberries, strawberries, or blackberries)
Custard Mixture
- 2 cups whole milk (can substitute with almond or oat milk)
- 1 cup heavy cream (can replace with additional milk or non-dairy cream)
- 4 large eggs (essential for binding the mixture)
- 1/2 cup granulated sugar (sweetens the custard)
- 1 tablespoon vanilla extract (use pure extract for the best flavor)
- 1 teaspoon lemon zest (optional, brightens the dish)
Topping
- 1 cup powdered sugar (for dusting before serving)
Instructions
- Prepare Oven and Dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking during baking.
- Slice Croissants: Slice the croissants into halves or quarters, depending on size, and layer them evenly in the prepared baking dish to form the base of the bake.
- Add Berries: Sprinkle the mixed berries evenly over the croissant layers, distributing the fruit so each serving has a good amount of berries.
- 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 Custard and Croissants: Pour the custard mixture evenly over the croissants and berries in the baking dish. Gently press down the croissants so they absorb the custard well. Let the dish sit for 15-20 minutes at room temperature or refrigerate overnight for deeper absorption.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the custard is set around the edges.
- Cool and Serve: Allow the bake to cool for 10-15 minutes before serving. Just before serving, dust the top generously with powdered sugar for a finishing touch.
Notes
- For best texture, use slightly stale or day-old croissants to prevent sogginess.
- Feel free to substitute whole milk and heavy cream with non-dairy alternatives for a dairy-free option.
- Letting the bake sit overnight improves custard absorption and intensifies flavors.
- The lemon zest is optional but adds a bright, fresh note to balance the sweetness.
- Test for doneness by checking that the custard is set and the edges are firm, not jiggly.
