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Berry Croissant Breakfast Bake

A warm, berry-studded croissant breakfast casserole that's comforting and perfect for lazy weekend mornings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the croissant base
  • 6 pieces croissants (preferably a day old or slightly stale), torn or sliced into halves/quarters Stale croissants soak up custard better than fresh ones.
For the mixed berry filling
  • 2 cups mixed berries (blueberries, raspberries, chopped strawberries, or blackberries) Fresh is lovely, frozen works well—don't thaw frozen berries fully to avoid excess juice.
For the custard
  • 4 large eggs, whisked lightly
  • 1.5 cups whole milk For creaminess and structure.
  • 1.5 cups heavy cream For richness and silky texture.
  • 1 teaspoon pure vanilla extract For warmth and aroma.
  • ⅓ cup granulated sugar Balances tart berries and enriches the custard.
For finishing
  • 2 tablespoons powdered sugar For dusting just before serving.
  • 1 tablespoon finely grated lemon zest (optional) For a bright citrus lift.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Slice each croissant into halves or quarters and place them into the prepared baking dish.
  3. Scatter 2 cups of mixed berries over the croissant pieces, ensuring to mix colors.
Custard Preparation
  1. In a large bowl, whisk together 4 eggs, 1 ½ cups whole milk, 1 ½ cups heavy cream, 1 teaspoon vanilla extract, and 1/3 cup granulated sugar until smooth.
  2. Pour the custard evenly over the croissant and berry arrangement, gently pressing down to soak.
  3. Let it rest at room temperature for 15–20 minutes or refrigerate overnight.
Baking
  1. Bake in the preheated oven for 35–40 minutes until the top is golden and the center is set with a slight jiggle.
  2. If the top browns too quickly, tent it loosely with foil for the final 10 minutes.
Serving
  1. Allow the bake to cool slightly (about 10 minutes) before slicing and dust with powdered sugar.
  2. Optional: Add extra fresh berries or a drizzle of maple syrup.

Notes

For a lighter version, use all whole milk; adjust sugar to taste based on berry tartness. Refrigerate leftovers for 3-4 days or freeze for up to 2 months.