Berry Croissant Bake Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 croissants, slightly stale or a day old
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2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
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1 ½ cups whole milk
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1 ½ cups heavy cream
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4 large eggs
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1 teaspoon vanilla extract
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⅓ cup granulated sugar
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2 tablespoons powdered sugar (for garnish)
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1 tablespoon lemon zest (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Cut the croissants into halves or quarters depending on their size, and layer them in the greased baking dish.
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Scatter the mixed berries evenly over the croissant pieces for a burst of fruit in every bite.
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In a large bowl, whisk together the eggs, milk, cream, vanilla extract, and sugar until smooth and combined.
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Slowly pour the custard mixture over the croissants and berries, ensuring all the croissants are soaked. Lightly press the croissants to help them absorb the custard.
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Let the dish sit for 15-20 minutes to allow the croissants to absorb the liquid. You may refrigerate it overnight for convenience.
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Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set but slightly jiggly in the center.
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Let the dish cool for a few minutes, dust it with powdered sugar, and serve. Optionally, add maple syrup or whipped cream for extra indulgence.
# Notes:
01 -
Day-old croissants are ideal because they absorb custard better. Lightly toasting fresh croissants for 5-7 minutes can mimic this effect.
02 -
This dish is versatile; fruits such as peaches, apples, or bananas work well as substitutes for berries.
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For even custard absorption, gently press down the croissants after pouring the liquid mixture.