Berry Croissant Bake (Print View)
Flaky croissants baked in creamy vanilla custard with bursts of fresh mixed berries for a golden brunch favorite.
# 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 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 Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish generously with butter or nonstick 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, distributing them uniformly.
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 smooth and well combined.
04 - Pour the custard mixture evenly over the croissants and berries. Gently press down on the croissant pieces so they begin absorbing the liquid.
05 - Sprinkle the turbinado or granulated sugar evenly over the top to create a light, crisp crust during baking.
06 - Allow the assembled bake to rest for 10 minutes so the croissants fully absorb the custard. Extend resting time if the croissants are very fresh.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is fully set and the top is golden brown.
08 - Cool for 10 minutes, then dust with powdered sugar if desired. Serve warm.
# Expert Hints:
01 -
- It turns day old croissants into something genuinely luxurious with almost no effort.
- The custard soaks into every flaky layer and creates a texture somewhere between bread pudding and a pastry shop treat.
- You can swap the berries for whatever fruit you have on hand so it works in every season.
02 -
- If your croissants are very fresh tear them and let them sit uncovered for an hour or two to dry out slightly or the bake will turn out overly soft.
- Frozen berries release a lot more liquid than fresh so always thaw and drain them on paper towels before scattering them over the croissants.
03 -
- Assemble the entire bake the night before and leave it covered in the fridge overnight then just pop it straight into the oven in the morning for an effortless brunch.
- A shallow baking dish creates more of that coveted crispy golden top while a deeper dish gives you a softer more pudding like center so choose based on your preference.