Description
This Berry Croissant Bake is a delightful and easy-to-make breakfast or brunch dish featuring layers of flaky croissant pieces, fresh mixed berries, and a creamy, custard-like filling. Baked to golden perfection, it offers a perfect balance of sweet and tangy flavors, making it an impressive yet simple dish to serve for any occasion.
Ingredients
Scale
Croissant and Fruit
- 4 large croissants, broken into small pieces (use already baked croissants, not dough)
- 1 cup sliced strawberries
- ½ cup blueberries
- ½ cup raspberries
Custard Mixture
- 1 block (8 ounces) cream cheese, softened
- 2/3 cup granulated sugar
- 3/4 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Spray a 9 x 9-inch baking dish with cooking spray to prevent sticking.
- Arrange Croissants and Berries: Evenly spread the broken croissant pieces in the prepared baking dish. Distribute all the strawberries, blueberries, and raspberries evenly over the croissants.
- Make Cream Cheese Mixture: Using an electric mixer, beat the softened cream cheese until fluffy. Gradually add the granulated sugar, milk, eggs, and vanilla extract. Continue mixing until the mixture is smooth and well combined. Pour this custard-like mixture evenly over the croissants and berries in the baking dish.
- Chill Before Baking: Cover the dish and refrigerate for at least 15 minutes, up to 14 hours. This allows the croissants to absorb the custard mixture fully for a richer texture.
- Bake: Remove the cover and bake the dish in the preheated oven for 35 to 40 minutes, or until it is golden brown on top and set in the center.
- Serve: Serve warm, optionally dusted with powdered sugar and/or drizzled with syrup for added sweetness. Enjoy your delicious berry croissant bake!
Notes
- Use day-old or slightly stale croissants for best absorption of the custard mixture.
- You can substitute any fresh berries or frozen (thawed and drained) berries as per availability.
- For a richer flavor, consider using half-and-half or cream instead of milk.
- Make ahead and refrigerate overnight to save time in the morning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
