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Berry Croissant Bake

Berry Croissant Bake

An easy and decadent Berry Croissant Bake with flaky croissants, mixed berries, and a rich vanilla custard.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine American
Servings 8 servings
Calories 485 kcal

Ingredients
  

Main Ingredients

  • 6 large croissants, preferably 1-2 days old
  • 2 cups mixed berries fresh or frozen
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted optional

For Serving

  • Powdered sugar
  • Maple syrup
  • Whipped cream

Instructions
 

  • Prepare Pan and Croissants: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or nonstick spray. Tear the croissants into 1- to 2-inch pieces and spread them evenly in the prepared dish.
  • Add Berries: Scatter the mixed berries over and amongst the croissant pieces. If using larger berries like strawberries, slice them first.
  • Make the Custard: In a large bowl, whisk together the eggs and granulated sugar until pale and slightly fluffy. Whisk in the whole milk, heavy cream, vanilla extract, and salt until everything is well combined.
  • Soak the Croissants: Pour the custard mixture evenly over the croissants and berries. Gently press down on the croissants with a spatula to ensure they are all submerged and begin to absorb the liquid. Let the dish sit at room temperature for at least 20-30 minutes.
  • Bake to Perfection: If desired, drizzle the melted butter over the top for extra richness. Bake for 35-45 minutes, or until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
  • Rest and Serve: Let the Berry Croissant Bake cool for at least 10 minutes before serving. This allows the custard to set firmly. Dust with powdered sugar and serve warm with maple syrup or whipped cream.

Notes

  • Don't Use Fresh Croissants: The number one cause for a soggy Berry Croissant Bake is using fresh, buttery croissants. Use day-old or slightly toasted croissants for the best absorption.
  • Don't Skip the Soak: Allowing the bake to rest for at least 20 minutes before baking is essential. This gives the croissants time to soak up the custard, resulting in a more cohesive and flavorful dish.
  • Press Gently: Make sure all the croissant pieces are at least partially submerged in the custard to ensure they all become soft and custardy, rather than dry and tough.