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Freshly baked berry croissant with mixed berries filling

Berry Croissant Bake

A comforting, easy berry breakfast bake that's perfect for brunch, holidays, and weeknight treats, blending flaky croissants with mixed berries into a custardy, golden casserole.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the base
  • 4 large croissants, day-old or slightly stale preferred, torn into bite-sized pieces Using croissants with a good butter-to-dough ratio gives the best flavor.
For the berry filling
  • 1 cup mixed berries (a mix of strawberries, blueberries, raspberries) Fresh is wonderful, but frozen berries (thawed and drained) are a terrific year-round substitute.
For the custard
  • 3 large eggs, at room temperature For even mixing.
  • 1 cup milk Any dairy or unsweetened plant milk will do; whole milk yields a richer custard.
  • ¼ cup granulated sugar Balances the tartness of the berries.
  • 1 teaspoon vanilla extract Real vanilla if you can.
  • ½ teaspoon ground cinnamon Optional but adds warming depth.
For finishing
  • to taste powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Tear each croissant into bite-sized pieces and spread them evenly in a greased 9x9-inch baking dish.
  3. Scatter the mixed berries across and through the croissant pieces.
  4. In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until smooth and well combined.
  5. Pour the egg mixture evenly over the croissants and berries, pressing down gently with a spatula or your hands to ensure the croissant pieces absorb the liquid.
Baking
  1. Bake in the preheated oven for 25–30 minutes, or until the top is golden and the custard is set.
  2. Remove the bake and allow it to cool slightly for 10–15 minutes before dusting with powdered sugar and serving.

Notes

If your croissants are very fresh and soft, let them dry on a baking sheet for 15–30 minutes before using. Serve warm with whipped cream or ice cream, and add a bright contrast with lemon zest.