Try this easy breakfast bake made with croissants and berries.
INTRODUCTION
This Berry Croissant Breakfast Bake is a warm, creamy dish that makes a slow morning feel special. It uses day-old croissants, fresh berries, and a simple custard. You can make it the night before and bake it in the morning. The bake holds berries in soft pockets of bread and croissant, and it browns on top while the inside stays soft.
If you like warm fruit bakes, you might also enjoy baked cranberry brie bites for another easy treat.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it uses simple ingredients you likely have or can find easily. The croissants soak up a creamy custard and give a flaky, rich texture. The berries add a bright, fresh taste and a little natural sweetness. This dish is easy to scale up for guests or small enough for a family breakfast. You do not need special skills to make it, and it bakes in one dish for easy cleanup.
The balance of cream, egg, and fruit makes it feel a bit like a dessert but it works perfectly as a morning meal. It also pairs well with coffee, tea, or juice. For another hearty morning option that is also simple to make, try the high-protein vegetable breakfast bake.
HOW TO MAKE Berry Croissant Breakfast Bake
This section shows the basic plan for the bake. You will layer croissant pieces, add berries, pour a smooth custard, let it soak, and then bake until golden. The key is letting the croissants absorb the custard so the inside becomes creamy and soft while the top turns a warm brown.
EQUIPMENT NEEDED
- 9×13-inch baking dish (or similar size)
- Large mixing bowl
- Whisk or fork
- Knife and cutting board
- Measuring cups and spoons
- Oven mitts
- Cooling rack
- Optional: plastic wrap if you plan to chill overnight
Ingredients You’ll Need :
- 6 croissants, slightly stale or a day old
- 2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 tablespoons powdered sugar (for garnish)
- Optional: 1 tablespoon lemon zest for a citrusy boost
STEP-BY-STEP INSTRUCTIONS :
Step 1 – Prepare Your Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the croissant layers bake evenly without sticking.
Step 2 – Cut and Arrange the Croissants: Slice the croissants into halves or quarters. Arrange them in the dish, allowing some pieces to sit higher than others for texture and custard flow.
Step 3 – Add the Berries: Scatter the mixed berries evenly across the croissants. Mix colors for visual appeal and even fruit distribution.
Step 4 – Make the Custard: In a large bowl, whisk together eggs, milk, cream, vanilla, and sugar until fully smooth. This custard creates the creamy base that binds the bake.
Step 5 – Pour and Soak: Pour the custard slowly over the croissants, pressing gently so each piece absorbs the liquid. Allow the dish to rest for 15–20 minutes or refrigerate overnight. If you chill overnight cover with plastic wrap to keep out other flavors.
Step 6 – Bake Until Golden: Bake for 35–40 minutes, or until the top becomes golden and the custard is set but still softly jiggling in the center. A toothpick in the center should come out mostly clean with a little moisture.
Step 7 – Garnish and Serve: Cool slightly, then dust with powdered sugar. Add maple syrup, whipped cream, or fresh berries for extra indulgence.
HOW TO SERVE Berry Croissant Breakfast Bake
Serve the bake warm. Cut it into squares and plate each piece with a spoonful of whipped cream or a light drizzle of maple syrup. Fresh berries on top add color and a bright taste. You can also serve it with a side of yogurt or a small salad of greens for contrast.
If you want a small sweet treat to serve after, try pairing with no-bake strawberry velvet cheesecake truffles, which add a soft, creamy bite after the bake.
STORAGE & FREEZING : Berry Croissant Breakfast Bake
Short term storage: Cover the cooled bake tightly with foil or plastic wrap. Keep it in the refrigerator for 3 to 4 days. Reheat single portions in the microwave for 20–40 seconds or warm in a low oven until heated through.
Freezing: You can freeze the bake in two ways. First, freeze the whole cooled bake wrapped in foil and placed in a freezer bag. Thaw overnight in the fridge and reheat in a 325°F oven until warm. Second, cut the bake into single portions, wrap each piece in plastic wrap and foil, and freeze. Reheat from frozen in a low oven, adding a few extra minutes for even warming. Note that the texture of the berries may soften after freezing, but the bake still tastes good.
SERVING SUGGESTIONS
- Add a scoop of vanilla ice cream for a dessert feel when serving warm pieces.
- Offer a small bowl of yogurt with honey as a lighter side.
- Serve alongside ham or bacon for a savory balance.
- Garnish with lemon zest or a light dusting of powdered sugar right before serving to keep it fresh.
- Offer maple syrup or warmed fruit sauce on the side so each person can add their preferred sweetness.
VARIATIONS
- Berry mix: Use only blueberries, only strawberries, or a mix to change the flavor. Larger berries like halved strawberries work well.
- Citrus twist: Add the optional tablespoon of lemon zest to the custard for a bright flavor.
- Nutty top: Sprinkle sliced almonds or chopped pecans on top in the last 10 minutes of baking for a light crunch.
- Chocolate touch: Add a few chocolate chips with the berries for a sweet contrast.
- Savory change: Replace berries with cooked spinach and cheese, and skip the sugar to create a savory bake. For ideas on how to shape a savory version, you can look at the simple one-dish method used in the Amish hamburger steak bake and adapt the steps to suit croissants and eggs.
FAQS
FAQs
Q: Can I use fresh croissants or frozen croissants?
A: You can use fresh croissants, but slightly stale or day-old croissants absorb the custard better. If you use frozen, thaw fully and let them sit a bit to dry for best results.
Q: Can I use milk instead of heavy cream?
A: You can use all milk, but the bake will be less rich and creamy. The mix of whole milk and heavy cream gives a smoother custard and a richer taste.
Q: How long can I let the croissants soak before baking?
A: You can let them soak 15–20 minutes at room temperature. For deeper flavor and texture, cover and refrigerate overnight. Overnight soaking helps the croissants fully absorb the custard.
Q: Will the berries make the bake soggy?
A: Berries release some juice while baking. This adds flavor and moisture. Use firm berries and avoid overloading the dish to keep the texture balanced.
Q: Can I make this gluten-free?
A: Use gluten-free croissants if you can find them. The rest of the ingredients are naturally gluten-free, but check labels to be sure.
Q: How do I know when it is done?
A: The top should be golden brown and the center should be set with a gentle jiggle. A toothpick should come out mostly clean with a little custard.
MAKE-AHEAD TIPS FOR Berry Croissant Breakfast Bake
If you plan ahead, assemble the bake the night before. Prepare the croissant pieces and berries in the dish, pour the custard, cover tightly with plastic wrap, and refrigerate. In the morning, remove the wrap and bake at 350°F (175°C) for about 35–45 minutes, checking for a golden top and set center. If you want the top extra crisp, uncover for the last 10 minutes.
You can also prepare the custard and chop berries a day ahead. Keep them in separate containers in the fridge and assemble just before baking. If you freeze portions, wrap them well and thaw overnight in the fridge before reheating.
These make-ahead steps save time and let the flavors rest and deepen.
Berry Croissant Breakfast Bake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Slice the croissants into halves or quarters and arrange them in the dish.
- Scatter the mixed berries evenly across the croissants.
- In a large bowl, whisk together eggs, milk, cream, vanilla, and sugar until fully smooth.
- Pour the custard slowly over the croissants, pressing gently to absorb the liquid.
- Let the dish rest for 15–20 minutes or refrigerate overnight with plastic wrap.
- Bake for 35–40 minutes until golden and the custard is set with a gentle jiggle in the center.
- Cool slightly, dust with powdered sugar, and serve warm with optional toppings.