Ingredients
- 6 croissants (preferably a day old)
- 2 cups mixed berries (blueberries, raspberries, strawberries, 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 brightness
Instructions
1. Preheat and Prepare the Dish
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray. This prevents sticking and makes cleanup easier.
2. Cut the Croissants
Using a knife or kitchen scissors, cut the croissants into halves or quarters, depending on their size. If your croissants are fresh, lightly toast them in the oven for 5-7 minutes to help them absorb the custard better.
3. Arrange the Croissants and Berries
Place the croissant pieces in the greased baking dish, arranging them so they overlap slightly. Scatter the mixed berries evenly on top, ensuring they’re distributed throughout for a balanced flavor in every bite.
4. Prepare the Custard
In a large bowl, whisk together the eggs, milk, cream, vanilla extract, and granulated sugar. If you’re adding lemon zest, mix it in at this stage. Whisk until the sugar dissolves and the mixture is smooth.
5. Soak the Croissants
Slowly pour the custard over the croissants, making sure every piece gets soaked. Press the croissants down gently with a spoon or spatula to help them absorb the liquid. Let the mixture sit for 15-20 minutes to allow full absorption. If making ahead, cover and refrigerate overnight for deeper flavor.
6. Bake to Perfection
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center. If the top browns too quickly, cover it loosely with aluminum foil for the last 10 minutes.
7. Garnish and Serve
Let the dish cool for a few minutes before dusting with powdered sugar. Serve warm with a drizzle of maple syrup, fresh whipped cream, or a spoonful of lemon curd for extra indulgence.
Notes
- Use Stale Croissants – Fresh croissants can be too soft and won’t absorb the custard as well. If yours are fresh, toast them slightly to mimic the texture of day-old pastries.
- Press Down for Better Absorption – After pouring the custard, gently press the croissants to ensure they soak up the liquid evenly. This prevents dry spots and ensures a creamy consistency.
- Customize Your Fruit – While berries add a lovely tartness, feel free to swap them with other fruits like chopped apples, pears, or peaches. You can also add nuts, such as sliced almonds or pecans, for added crunch.
- Make Ahead for Convenience – Preparing the bake the night before and refrigerating it overnight allows the flavors to meld beautifully. Just pop it in the oven in the morning, and breakfast is ready without hassle.
- Check for Doneness – The bake should be set but slightly wobbly in the center when removed from the oven. Overbaking can make it dry, so if unsure, insert a knife in the middle—if it comes out mostly clean, it’s done.
- Prep Time: 15 minutes
- Cook Time: 40 minutes