Berry Croissant Bake Recipe
This delicious Berry Croissant Bake combines buttery croissants with a creamy cream cheese custard and fresh mixed berries for a delightful breakfast or brunch dish. Chilled overnight for flavors to meld and then baked to golden perfection, it’s easy to prepare ahead and perfect for serving warm with a sprinkle of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Custard
- 8 ounces cream cheese – softened at room temperature
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup heavy cream
Croissant Bake
- 4 large croissants – cut into 1-inch cubes
- 2 cups fresh mixed berries (raspberry, blueberry, blackberries, and strawberries)
- ¼ cup powdered sugar (for serving)
Instructions
- Prep. Grease a 9×13-inch baking dish with butter or non-stick cooking spray to ensure the croissant bake doesn’t stick during baking.
- Make the custard. In the bowl of a stand mixer or a mixing bowl with an electric hand mixer, beat the softened cream cheese on medium-high until smooth. Then reduce speed to medium-low and gradually add sugar, eggs, vanilla extract, and heavy cream, mixing until fully combined into a creamy custard.
- Assemble. Place the cubed croissants evenly in the prepared baking dish and sprinkle the mixed berries evenly over the croissants. Pour the cream cheese custard over the entire dish, trying to coat each bread piece, though some uncovered spots are fine.
- Chill. Cover the baking dish tightly with plastic wrap and refrigerate for at least 1 hour, ideally overnight, but no longer than 8 hours to allow the croissants to soak up the custard.
- Preheat the oven. Before baking, preheat your oven to 350°F (175°C).
- Bake. Remove the plastic wrap and bake the croissant bake in the preheated oven for 35-40 minutes until it is golden brown and the custard is set (not jiggly). Use a cooking thermometer to ensure the internal temperature reaches 165°F for safety.
- Serve. Serve the bake warm with a dusting of powdered sugar on top for a lovely finish.
Notes
- Storage: Cool to room temperature before tightly covering the dish with double-layer plastic wrap. Refrigerate up to 4 days or freeze for up to 3 months.
- To reheat: Thaw frozen portions in the fridge if needed, then cover with foil and bake at 350°F for 15 minutes or until warm. Microwaving in 30-second intervals also works well for quick reheating.
Keywords: berry croissant bake, breakfast casserole, cream cheese custard, baked croissant pudding, mixed berry bake
Find it online: https://busyrecipe.com/berry-croissant-bake-recipe/