Berry Croissant Bake Brunch (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 croissants, slightly stale or a day old
02 -
2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
→ Custard Mixture
03 -
1 ½ cups whole milk
04 -
1 ½ cups heavy cream
05 -
4 large eggs
06 -
1 teaspoon vanilla extract
07 -
⅓ cup granulated sugar
→ Toppings and Garnish
08 -
2 tablespoons powdered sugar
09 -
1 tablespoon lemon zest (optional)
# Instructions:
01 -
Preheat your oven to 175°C (350°F) and grease a 23×33 cm (9×13-inch) baking dish.
02 -
Cut croissants into halves or quarters, depending on their size. Layer them in the prepared baking dish.
03 -
Scatter the mixed berries evenly over the croissant pieces to ensure each bite includes fruit.
04 -
In a large bowl, whisk together eggs, milk, cream, vanilla extract, and granulated sugar until smooth and fully combined.
05 -
Gradually pour the custard mixture over the croissants and berries. Press the croissants down lightly to soak the custard evenly.
06 -
Allow the dish to rest for 15-20 minutes to let the croissants absorb the custard. For best results, refrigerate overnight and bake the next morning.
07 -
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set but slightly jiggly in the center.
08 -
Let the dish cool briefly, then dust with powdered sugar before serving. Optionally, drizzle with maple syrup or add whipped cream for extra indulgence.
# Notes:
01 -
Day-old croissants absorb custard better. If using fresh ones, lightly toast them in the oven for 5-7 minutes before assembling.
02 -
You can use sliced peaches, apples, bananas, or other fruits instead of berries for variety.
03 -
Press croissants gently after pouring custard to ensure even soaking.