Berry Croissant Bake (Printer-Friendly)
Flaky croissants baked in vanilla custard with fresh mixed berries until golden and bubbling.
# What You'll 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)
# How to Make It:
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 across 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 smooth and well combined.
04 - Pour the custard mixture evenly over the croissants and berries. Gently press down on the croissant pieces so they begin absorbing the custard.
05 - Sprinkle the top evenly with turbinado or granulated sugar. Let the assembled bake rest for 10 minutes to allow the croissants to fully soak up the custard (extend resting time if the croissants are very fresh).
06 - Bake uncovered for 35 to 40 minutes, or until the custard is fully set and the top is golden brown.
07 - Allow the bake to cool for 10 minutes. Dust generously with powdered sugar and serve warm.
# Expert Advice:
01 -
- It turns day old croissants into something so luxurious your guests will assume you spent hours, not minutes, preparing it.
- The custard soaked berries create these little pockets of jammy goodness that burst in your mouth with every bite.
02 -
- Do not skip the resting time before baking, fresh croissants especially need those extra minutes to soak up the custard or you will end up with dry patches in the center.
- I once tried rushing this straight into the oven and the top burned before the custard had time to set, so patience really is the secret ingredient here.
03 -
- Tear the croissants into uneven pieces rather than neat squares, because the ragged edges create more surface area for caramelization and custard absorption.
- If your berries are very juicy, toss them with a tiny spoonful of flour before adding them to the dish to prevent a soggy bottom layer.