Berry Croissant Bake
A delightful breakfast or brunch dish combining flaky croissants with sweet mixed berries baked in a creamy egg mixture.
Ingredients
Main Ingredients
- 4 pieces croissants, torn into pieces Use day-old croissants for the best texture.
- 1 cup mixed berries (strawberries, blueberries, raspberries) Feel free to mix and match berries based on availability.
- 4 large eggs
- 1 cup milk For extra richness, substitute half of the milk with more heavy cream.
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Powdered sugar for serving (optional) Dusted on before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Place the torn croissants in the prepared baking dish, and sprinkle the mixed berries on top.
- In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined.
- Pour the egg mixture over the croissants and berries, ensuring they are well soaked.
- Let the mixture sit for about 30 minutes to soak in, or cover and refrigerate overnight for a make-ahead option.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
- Allow to cool slightly, sprinkle with powdered sugar if desired, and serve warm.
Notes
Store leftovers covered with plastic wrap or foil in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through.