Berry Croissant Bake (Printable)
Flaky croissants, vanilla custard, and mixed berries baked into a golden brunch casserole.
# What You Need:
→ Pastries
01 - 4 large all-butter croissants, preferably day-old, torn into large pieces
→ Fruit
02 - 2 cups mixed fresh berries (blueberries, raspberries, and strawberries; frozen berries may be substituted if thawed and well-drained)
→ Custard
03 - 4 large eggs
04 - 1 1/4 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - Zest of 1 lemon (optional)
09 - Pinch of salt
→ Topping
10 - 1 tablespoon turbinado or granulated sugar
11 - Powdered sugar for dusting (optional)
# How-To:
01 - Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
02 - Arrange the torn croissant pieces evenly across the bottom of the prepared baking dish. Scatter the mixed berries over and between the croissant pieces.
03 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, lemon zest if using, and salt until fully combined and smooth.
04 - Pour the custard mixture evenly over the croissants and berries. Gently press down on the croissant pieces so they begin absorbing the custard liquid.
05 - Sprinkle the turbinado or granulated sugar evenly over the surface to create a light, crunchy crust during baking.
06 - Allow the assembled dish to rest for 10 minutes so the croissants fully absorb the custard. If the croissants are very fresh, extend the resting time slightly.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is fully set and the top is golden brown.
08 - Remove from the oven and let cool for 10 minutes. Dust with powdered sugar if desired and serve warm.
# Expert Tips:
01 -
- It turns day old croissants into something genuinely luxurious without any fancy technique.
- The custard soaks into every flaky layer and creates a texture somewhere between bread pudding and a classic French toast casserole.
- You can swap the berries for whatever seasonal fruit you have on hand and it always works beautifully.
- Most of the work happens in the oven while you get to sit down and talk to your guests.
02 -
- Do not skip the resting time before baking because fresh croissants especially need those extra minutes to absorb the custard or you will end up with dry pockets in the middle of the bake.
- If your berries are particularly juicy, toss them with a spoonful of flour before scattering them over the croissants to prevent a soggy bottom layer.
- Leftovers keep in the fridge for up to 2 days and reheat beautifully in a low oven or even a quick blast in the microwave though the texture is best on day one.
03 -
- The single biggest improvement you can make is using day old croissants from a bakery rather than fresh ones from a supermarket because the texture and butter flavor are in a different league entirely.
- Warm your milk and cream slightly before whisking them with the eggs and the custard will come together silkier and bake more evenly throughout the dish.