Berry Croissant Bake

A flaky, custardy berry croissant bake made with buttery croissants, fresh berries, and a creamy vanilla custard. Perfect for breakfast, brunch, or holiday mornings.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, French-inspired

Prep Time: 15

Cook Time: 40

Chilling Time: 8

Total Time: 55

Servings: servings

Calories: 320kcal

Cost: $12 (depending on berries and croissants)

Equipment

1 9x13 inch baking dish
1 Large mixing bowl
1 Wire whisk
1 Rubber spatula
1 Pastry brush (optional)
1 Fine mesh sieve (for powdered sugar)

Ingredients

Main Components

8 large croissants day-old, torn into chunks
2 cups mixed fresh berries strawberries, blueberries, raspberries
6 large eggs
1 ½ cups whole milk
½ cup heavy cream
⅓ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt

Toppings & Finishing

2 tablespoons powdered sugar for dusting
2 tablespoons butter melted
optional maple syrup for serving

Instructions

Preheat oven to 350°F and butter a 9x13 dish.
Layer – Arrange half of croissants, then half of berries; repeat layers.
Whisk – In bowl, whisk eggs, milk, cream, sugar, vanilla, salt.
Pour – Pour custard evenly over croissants, press gently.
Drizzle – Add melted butter over top.
Bake – Bake 35–40 minutes until golden and set.
Cool – Rest 10 minutes before serving, dust with sugar.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition