Description

Indulge in this delicious Berry Croissant Bake, a delightful twist on classic bread pudding. A perfect make-ahead breakfast or brunch option that is sure to impress!

Ingredients

Croissant Base:

5 to 6 croissants (preferably day-old, torn into pieces)

Berry Layer:

1 1/2 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)

Custard:

4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread torn croissants in the dish and top with berries.
Mix Custard: Whisk eggs, milk, cream, sugar, vanilla, and cinnamon. Pour over croissants and berries, pressing gently to soak.
Bake: Let sit for 10 minutes, then bake for 35-40 minutes until set and golden. Cool, dust with powdered sugar, and serve.

Notes

This bake can be assembled ahead and refrigerated overnight before baking.
Use any combination of berries or even frozen ones (no need to thaw).