Overnight Berry Croissant Breakfast Bake
Buttery croissants baked in a vanilla custard with juicy mixed berries for an easy make-ahead brunch.
Ingredients
Ingredients
- 8 day-old croissants torn into bite-size pieces
- 3 cups mixed berries blueberries, raspberries, blackberries, and/or sliced strawberries
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream or half-and-half
- 1/2 cup granulated sugar
- 2 teaspoons vanilla bean paste or vanilla bean paste
- 1 teaspoon ground cinnamon optional
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter melted (for greasing dish and drizzling)
- 1 tablespoon powdered sugar optional, for serving
Instructions
- Grease a 9x13 inch baking dish with the melted butter, coating the bottom and sides.
- Tear the croissants into large bite-size pieces. Spread half of the croissant pieces evenly in the prepared baking dish.
- Scatter half of the mixed berries evenly over the croissant layer. Add the remaining croissant pieces on top, then scatter the remaining berries over the surface.
- In a large bowl, whisk together the eggs, milk, cream, granulated sugar, vanilla, cinnamon if using, and salt until smooth and evenly combined. Do not whisk so hard that the mixture becomes very foamy.
- Slowly pour the custard mixture evenly over the croissants, moving around the pan so it reaches all corners and edges.
- Use a spatula or the back of a spoon to gently press the croissants down into the custard so they are mostly soaked but still slightly springy.
- Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight.
- When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 15 minutes while you preheat the oven to 350°F.
- Uncover the dish and bake for 45 to 50 minutes, until the top is puffed and golden and the center is just set with a slight jiggle when gently shaken. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let stand for 5 to 10 minutes to allow the custard to settle. Dust with powdered sugar, if desired, then slice and serve warm.
Notes
- Use croissants that are at least a day old so they soak up the custard without turning mushy. If yours are very fresh, let the torn pieces dry on the counter for 10 to 15 minutes before assembling.
- You can use fresh or frozen berries. If using frozen berries, add them straight from the freezer without thawing.
- For a slightly lighter bake, replace the heavy cream with additional milk or half-and-half; bake time will be similar.
- Leftovers store well in the refrigerator for up to 2 days; reheat in a 325°F oven until warmed through.
- You can use fresh or frozen berries. If using frozen berries, add them straight from the freezer without thawing.
- For a slightly lighter bake, replace the heavy cream with additional milk or half-and-half; bake time will be similar.
- Leftovers store well in the refrigerator for up to 2 days; reheat in a 325°F oven until warmed through.