Name: Berry Croissant Bake
Total time: 1 h
Ingredients: 6 large croissants, torn into bite-sized pieces; 1 ½ cups mixed berries (blueberries, raspberries, blackberries, or strawberries); 4 large eggs; 1 ½ cups heavy cream; 1 cup whole milk; ½ cup granulated sugar; 1 tsp vanilla extract; ½ tsp almond extract (optional, for extra flavor); Zest of 1 lemon (optional, for a hint of freshness); Powdered sugar, for dusting; Maple syrup, for serving (optional)

Ingredients

Scale

6 large croissants, torn into bite-sized pieces
1 ½ cups mixed berries (blueberries, raspberries, blackberries, or strawberries)
4 large eggs
1 ½ cups heavy cream
1 cup whole milk
½ cup granulated sugar
1 tsp vanilla extract
½ tsp almond extract (optional, for extra flavor)
Zest of 1 lemon (optional, for a hint of freshness)
Powdered sugar, for dusting
Maple syrup, for serving (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Tear the croissants: Tear the croissants into bite-sized pieces and place them evenly in the prepared baking dish. You want the croissant pieces to overlap slightly but not be too tightly packed.
Add the berries: Sprinkle the mixed berries evenly over the top of the croissants. You can mix and match berries depending on your preferences. I love a combination of blueberries and raspberries for a perfect sweet and tart balance.
Make the custard: In a large mixing bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, almond extract (if using), and lemon zest. The almond extract adds a lovely subtle flavor, but it’s optional if you prefer a more straightforward taste.
Pour the custard: Slowly pour the custard mixture over the croissants and berries, making sure everything is evenly coated. The croissants will soak up the custard as it bakes, creating a soft, pudding-like texture in the center and crispy edges on top.
Let it soak: If you have time, let the mixture sit for about 10-15 minutes to allow the croissants to absorb the custard. You can also prepare this dish the night before and refrigerate it, which is perfect for a stress-free morning!
Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the custard is set, and the top is golden brown. The edges of the croissants should be crispy, and the center should be soft but not runny.
Cool and Serve: Once the Berry Croissant Bake is out of the oven, allow it to cool for about 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup for an extra touch of sweetness.

Nutrition

Serving Size: 1
Calories: 380
Fat: 18g
Carbohydrates: 45g
Protein: 6g