Berry Croissant Bake (Printer-friendly)

Flaky croissants baked in vanilla custard with juicy mixed berries for a golden brunch casserole.

# 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 used 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 Make It:

01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly in the prepared baking dish. Scatter the mixed berries over and between the croissants.
03 - In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, lemon zest (if using), and salt until well combined.
04 - Pour the custard evenly over the croissants and berries, pressing gently so the bread soaks up the mixture.
05 - Sprinkle the top with turbinado or granulated sugar for a light crunch.
06 - Let the assembled bake sit for 10 minutes to absorb the custard (longer if croissants are very fresh).
07 - Bake, uncovered, for 35–40 minutes, or until the custard is set and the top is golden brown.
08 - Cool for 10 minutes before dusting with powdered sugar. Serve warm.

# Expert Tips:

01 -
  • It turns day old croissants into something so indulgent that nobody would guess it started as a clean out the fridge project.
  • The custard sets into a soft, trembling layer that contrasts beautifully with the crisp golden tops of the croissants.
  • You can prep the whole thing in about fifteen minutes and then let the oven do all the work while you set the table and brew coffee.
02 -
  • If you skip the resting step, the croissants will not absorb enough custard and you will end up with a puddle of egg mixture around dry bread, which is a disappointment I have experienced personally.
  • Frozen berries that have not been drained will make the center soggy and extend the baking time by another ten minutes or so.
03 -
  • Tear the croissants into uneven pieces rather than uniform cubes, because the variety of sizes creates different textures from custardy soft to shatteringly crisp.
  • If your berries are very tart, toss them with a teaspoon of sugar before scattering them over the croissants, and the balance will be perfect in the finished dish.

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