Why You’ll Love Berry Croissant Bake Recipe
Berry Croissant Bake is a delightful fusion of flaky croissants, sweet berries, and a rich custard, making it the perfect dish for breakfast, brunch, or even dessert. Its versatility allows you to prepare it ahead of time, and the combination of textures and flavors is sure to impress your guests.
Ingredients
4–5 large croissants, torn into bite-sized pieces
1–2 cups mixed berries (such as strawberries, blueberries, raspberries, or blackberries)
8 oz cream cheese, softened
2/3 cup granulated sugar
3/4 cup milk or heavy cream
2 large eggs
2 teaspoons vanilla extract
Zest of 1 lemon (optional)
Powdered sugar or maple syrup for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
Prepare the Croissants
Tear the croissants into bite-sized pieces and place them evenly in the prepared baking dish.
Add the Berries
Scatter the mixed berries over the croissant pieces.
Make the Custard
In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, and lemon zest until well combined.
Assemble the Bake
Pour the custard mixture evenly over the croissants and berries, ensuring all pieces are soaked.
Add Cream Cheese
Dot spoonfuls of softened cream cheese across the top for added creaminess.
Bake
Bake for 35–40 minutes, or until the custard is set and the top is golden brown.
Serve
Allow the bake to cool slightly before serving. Top with powdered sugar or a drizzle of maple syrup if desired.
Servings and Timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 50–55 minutes
Variations
Berry Blend: Feel free to use a combination of strawberries, blueberries, raspberries, or blackberries.
Alternative Fruits: Peaches, cherries, or apples can be used as substitutes for berries.
Nuts: Add slivered almonds or chopped pecans for a crunchy texture.
Dairy-Free: Substitute milk with almond or coconut milk and use dairy-free cream cheese.
Sweeteners: Replace granulated sugar with maple syrup or honey for a different sweetness profile.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the unbaked or baked casserole for up to 1 month. Thaw overnight in the refrigerator before baking or reheating.
Reheating: Reheat individual servings in the microwave for 30–60 seconds or bake in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
FAQs
Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries. Ensure they are thawed and drained to prevent excess moisture.
Can I prepare this dish the night before?
Absolutely. Assembling the bake the night before and refrigerating it overnight enhances the flavors.
How do I prevent the croissants from becoming soggy?
Using day-old croissants helps as they have a firmer texture and absorb the custard better.
Can I double the recipe?
Yes, you can double the recipe and bake it in a 9×13-inch dish. Adjust the baking time as needed, approximately 55–60 minutes.
Is this dish suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly.
Can I add spices like cinnamon or nutmeg?
Adding a pinch of cinnamon or nutmeg can enhance the flavor profile of the bake.
Can I use a different type of bread?
While croissants are ideal, you can use day-old brioche or challah bread as alternatives.
How can I make this recipe gluten-free?
Use gluten-free bread and ensure all other ingredients are gluten-free.
Can I make individual servings?
Yes, divide the mixture into ramekins and bake for about 25–30 minutes.
Can I serve this as a dessert?
Absolutely. Top with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Conclusion
Berry Croissant Bake is a versatile and delicious dish that combines the richness of croissants with the freshness of berries and the creaminess of custard. Its ease of preparation and ability to be made ahead make it an excellent choice for any occasion. Whether served as a hearty breakfast, a delightful brunch, or a sweet dessert, it’s sure to be a hit with everyone.
Berry Croissant Bake
This Berry Croissant Bake combines buttery croissants, sweet mixed berries, and a rich custard, creating a decadent breakfast or brunch dish that’s both easy to prepare and impressive to serve.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 6 servings
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4–6 large croissants, torn into bite-sized pieces
- 1 cup mixed berries (e.g., strawberries, blueberries, raspberries)
- 4 large eggs
- 1 cup milk (whole or 2%)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer Croissants and Berries: Place the torn croissant pieces evenly in the prepared baking dish. Scatter the mixed berries over the croissants.
- Prepare Custard Mixture: In a medium bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
- Combine: Pour the custard mixture evenly over the croissants and berries, pressing down gently to ensure the croissants absorb the mixture.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the custard is set.
- Serve: Allow the bake to cool slightly before slicing. Dust with powdered sugar if desired and serve warm with maple syrup.
Notes
- Make-Ahead Tip: Prepare the dish the night before, cover, and refrigerate overnight. Bake in the morning for a hassle-free breakfast.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
- Freezing: Freeze the unbaked or baked casserole for up to 1 month. Thaw overnight in the refrigerator before baking or reheating.
