Description
This Berry Croissant Casserole is a buttery, flaky, and fruity breakfast bake, perfect for brunch or a sweet weekend treat. Made with soft croissants, fresh berries, and a creamy vanilla custard, this dish is easy to make and always a crowd-pleaser!
Ingredients
Scale
- 4–5 large croissants (slightly stale works best)
- 2 cups mixed berries (blueberries, raspberries, strawberries) – fresh or frozen
- 4 eggs
- 1 cup milk (whole or 2%)
- ½ cup heavy cream
- ¼ cup maple syrup (or honey)
- 1 tbsp vanilla extract
- ½ tsp cinnamon
- ¼ cup sugar
- 1 tsp lemon zest
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cut or tear the croissants into large chunks and place them in the baking dish.
- Add the berries evenly over the croissants.
- In a bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, sugar, and lemon zest.
- Pour the custard mixture over the croissants and gently press down to ensure even absorption. Let it sit for 10-15 minutes.
- Bake for 35-40 minutes until the top is golden brown and the custard is set. Cover loosely with foil if it browns too quickly.
- Cool for 5-10 minutes, dust with powdered sugar, and serve warm.
Notes
- Best served warm with a drizzle of maple syrup or a dollop of whipped cream.
- Can be prepared the night before and baked fresh in the morning.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Breakfast, Brunch, Dessert