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Berry Croissant Breakfast Bake

A decadent breakfast bake featuring buttery croissants soaked in a sweet custard, topped with fresh berries and a crunchy almond crust.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: French Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large croissants torn into chunks
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup fresh mixed berries strawberries, blueberries, raspberries
  • 1/4 cup brown sugar for topping
  • 1/4 cup sliced almonds for topping
  • powdered sugar for garnish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Small bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Tear the croissants into bite-sized chunks and place them in the prepared baking dish.
  3. Whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt in a large mixing bowl until smooth.
  4. Pour the custard mixture evenly over the croissants and press down gently to ensure they are soaked.
  5. Scatter the mixed berries evenly over the top of the croissants.
  6. Mix the brown sugar and sliced almonds in a small bowl, then sprinkle over the bake.
  7. Let the dish sit at room temperature for 15 minutes to allow the custard to absorb.
  8. Bake for 35-40 minutes until golden brown and the center is set.
  9. Remove from the oven, let rest for 10 minutes, and dust with powdered sugar before serving.

Notes

Use slightly stale croissants for better absorption. Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months.