Description
A simple and decadent breakfast casserole made with buttery croissants, sweet berries, and a rich custard that bakes into a warm, bread pudding-like treat.
Ingredients
Scale
For the Crust:
- 6 large day-old croissants, torn into chunks
- 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar, for dusting
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the torn croissant pieces evenly in the prepared baking dish. Scatter the mixed berries over the croissants.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the custard mixture evenly over the croissants and berries. Press down gently with a spatula to ensure all the croissant pieces are submerged.
- Let the mixture sit for 15 minutes to allow the custard to soak into the croissants.
- Bake for 30-40 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let it cool for 5-10 minutes. Dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.