Berry Croissant Bake (Printable Version)
Flaky croissants baked in vanilla custard with bursts of fresh mixed berries for a luscious morning treat.
# What You Need:
→ Pastries
01 - 4 large all-butter croissants, preferably day-old, torn into large pieces
→ Fruit
02 - 2 cups mixed fresh berries (blueberries, raspberries, and strawberries); frozen berries may be substituted if thawed and well-drained
→ Custard
03 - 4 large eggs
04 - 1 1/4 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - Zest of 1 lemon (optional)
09 - Pinch of salt
→ Topping
10 - 1 tablespoon turbinado or granulated sugar
11 - Powdered sugar for dusting (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the torn croissant pieces evenly in the prepared baking dish. Scatter the mixed berries over and between the croissant pieces.
03 - In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, lemon zest if using, and salt until well combined and smooth.
04 - Pour the custard mixture evenly over the croissants and berries, pressing down gently so the croissant pieces soak up the liquid.
05 - Sprinkle the turbinado or granulated sugar evenly over the top for a light crunchy finish.
06 - Let the assembled bake rest for 10 minutes to allow the croissants to fully absorb the custard. Extend resting time if the croissants are very fresh.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is fully set and the top is golden brown.
08 - Allow the bake to cool for 10 minutes. Dust with powdered sugar if desired and serve warm.
# Expert Tips:
01 -
- It turns stale bakery croissants into something so indulgent you will intentionally buy extra just to let them go a day old.
- The custard seeps into every flaky layer and bakes up like a cross between bread pudding and a fruit tart, which means nobody at your table will complain.
02 -
- If you skip the resting time the custard will pool at the bottom instead of soaking evenly through every layer of pastry.
- Frozen berries work fine but thaw and drain them thoroughly or the bake will turn soggy in the center.
03 -
- A splash of almond extract alongside the vanilla adds a marzipan like depth that makes people ask what your secret ingredient is.
- Tear the croissants into uneven pieces because the smaller bits get deliciously crispy while the larger chunks stay pillowy and soft.