Introduction

This Berry Croissant Bake is a delightful and easy-to-make breakfast or brunch dish that combines buttery croissants with fresh berries and a creamy custard. It’s perfect for busy mornings or a weekend treat that feels special without much effort.

A white baking dish filled with a layered dessert, starting with a base of golden-brown croissant pieces that look crispy and soft inside. Scattered among the croissants are fresh red strawberries, red raspberries, and dark blue blueberries, adding bright pops of color. The dish is dusted lightly with powdered sugar, giving a fine white layer over the fruit and croissants. The background shows a white marbled texture, and there are whole strawberries blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large croissants, broken into small pieces (use already baked croissants, not dough)
1 cup sliced strawberries
½ cup blueberries
½ cup raspberries
1 block (8 ounces) cream cheese, softened
2/3 cup granulated sugar
3/4 cup milk
2 large eggs
2 teaspoons vanilla extract

Instructions

Step 1: Preheat your oven to 350 degrees F. Lightly spray a 9 x 9-inch baking dish with cooking spray to prevent sticking.
Step 2: Spread the broken croissant pieces evenly in the prepared baking dish. Distribute the strawberries, blueberries, and raspberries evenly over the croissants.
Step 3: Using an electric mixer, beat the softened cream cheese until fluffy. Gradually add the sugar, milk, eggs, and vanilla extract, mixing until the mixture is smooth and well combined.
Step 4: Pour the cream cheese mixture evenly over the croissants and berries in the dish. Cover the dish and refrigerate for at least 15 minutes, or up to 14 hours to let the flavors meld.
Step 5: Remove the cover and bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and set. Serve warm, optionally dusted with powdered sugar or drizzled with syrup for extra sweetness.

Tips & Variations

Use any mix of fresh or frozen berries based on your preference or season.
For added flavor, sprinkle a little cinnamon or nutmeg into the custard mixture.
If you want a richer bake, substitute half the milk with heavy cream.
Make it dairy-free by using a vegan cream cheese alternative and plant-based milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 30 seconds until warm. This bake is best enjoyed fresh but still tasty cold or reheated.

How to Serve

A close-up of a white baking dish filled with a bread pudding dessert showing about three layers: the bottom layer is creamy yellow custard, the middle layer consists of golden brown, crispy croissant pieces with a flaky texture, and the top layer has mixed bright red raspberries, black blueberries, and some sliced strawberries scattered evenly. The croissant pieces and berries are lightly dusted with white powdered sugar. The dish is placed on a white marbled surface, with blurred strawberry halves visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use croissant dough instead of baked croissants?

No, this recipe requires already baked croissants to achieve the right texture. Using dough will result in a different, uncooked texture and likely uneven baking.

Can I prepare this dish the night before?

Yes! After assembling, cover and refrigerate the dish overnight. This allows the custard to soak in the croissants fully and enhances the flavor. Just bake it the next morning as directed.

Berry Croissant Bake Recipe

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4.8 from 205 reviews

This Berry Croissant Bake is a delightful and easy-to-make breakfast casserole that combines flaky croissants with a medley of fresh berries, creamy sweetened custard, and a hint of vanilla. Perfect for a weekend brunch or a special occasion, it offers a warm, comforting dish with a luscious texture and fruity freshness.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes to 14 hours (including optional refrigerating time)
Yield: 6 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base

4 large croissants, broken into small pieces (use already baked croissants, not dough)

Fruit

1 cup sliced strawberries
½ cup blueberries
½ cup raspberries

Custard Mixture

1 block (8 ounces) cream cheese, softened
2/3 cup granulated sugar
3/4 cup milk
2 large eggs
2 teaspoons vanilla extract

Instructions

Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Spray a 9 x 9-inch baking dish with cooking spray to prevent sticking.
Arrange croissants and berries: Place the broken croissant pieces evenly into the prepared baking dish. Spread the sliced strawberries, blueberries, and raspberries evenly over the croissants.
Prepare custard mixture: Using an electric mixer, beat the softened cream cheese until fluffy. Gradually blend in the granulated sugar, milk, eggs, and vanilla extract until the mixture is smooth and well combined.
Combine and chill: Pour the cream cheese custard mixture evenly over the croissants and berries. Cover the dish and refrigerate for at least 15 minutes, or up to 14 hours, allowing the croissants to soak up the custard.
Bake: Remove the cover and bake the casserole in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the custard is set.
Serve: Serve the berry croissant bake warm. Optionally, dust with powdered sugar or drizzle with syrup before serving for extra sweetness and presentation. Enjoy!

Notes

You can prepare the dish the night before and refrigerate it overnight for a grab-and-bake breakfast.
Use fresh or frozen berries depending on availability, but if frozen, thaw and drain excess liquid to avoid sogginess.
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the custard mixture.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Keywords: berry croissant bake, breakfast casserole, croissant bake, berry breakfast, baked berry custard