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–+ servings
Berry Croissant Bake

Indulgent Berry Croissant Bake for a Cozy Breakfast Treat

This Berry Croissant Bake is an effortless breakfast treat that combines buttery croissants with vibrant berries baked in a creamy custard.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 6 croissants Baked Croissants preferably day-old
  • 1 cup Strawberries sliced
  • 1 cup Blueberries fresh or frozen
  • 1 cup Raspberries or omit if preferred
For the Custard
  • 8 oz Cream Cheese softened
  • 1/2 cup Granulated Sugar
  • 1 cup Milk or almond milk
  • 4 large Eggs
  • 1 tsp Vanilla Extract preferably pure

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Break the baked croissants into bite-sized pieces and layer them evenly in the prepared dish.
  3. Scatter the strawberries, blueberries, and raspberries over the croissant pieces.
  4. In a mixing bowl, beat the cream cheese with sugar until smooth, then add the milk, eggs, and vanilla, whisking until combined.
  5. Pour the custard mixture over the croissants and berries, pressing down gently to coat.
  6. Let the mixture sit for 10-15 minutes to allow the croissants to absorb the custard.
  7. Bake for 35-40 minutes until golden brown and set in the center.
  8. Let cool slightly before serving, optionally with powdered sugar or maple syrup.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

For a dairy-free version, swap cream cheese with plant-based cream cheese and milk with almond milk. Prepare the night before for convenience by refrigerating overnight before baking.

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