Description

This Berry Croissant Breakfast Casserole combines the flaky, buttery goodness of croissants with a burst of fresh berries, all baked into a custardy, golden perfection. Perfect for weekend mornings and special occasions.

Ingredients

Scale

6 large Croissants
2 cups Mixed Berries
6 large Eggs
2 cups Whole Milk
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamo
2 tablespoons Unsalted Butter (melted)
2 tablespoons Powdered Sugar (for dusting, optional)
Maple Syrup (for serving, optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Your Baking Dish: Lightly grease a 9×13-inch baking dish with melted butter
Cut the Croissants: Tear or cut croissants into rough 1-inch pieces and distribute evenly in the baking dish
Add the Berries: Scatter mixed berries evenly over the croissant layer
Whisk the Custard: In a large bowl, whisk together eggs, milk, granulated sugar, vanilla extract, and ground cinnamo
Pour Over Croissants: Carefully pour the egg custard mixture over the croissants and berries, pressing down gently
Soak Time: Cover the dish and refrigerate for at least 30 minutes or ideally overnight
Preheat Oven: Preheat your oven to 375°F (190°C)
Bake: Remove plastic wrap and bake for 40-50 minutes until golden brown and set
Rest and Serve: Let cool for 5-10 minutes, dust with powdered sugar, and serve with maple syrup

Notes

Using day-old or slightly stale croissants helps them absorb the custard better.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 22g
Sodium: 280mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 12g
Cholesterol: 170mg