Berry Croissant Bake Recipe – Easy Brunch Dish

Introduction

If you’re searching for a brunch dish that scores high on both elegance and ease, this Berry Croissant Bake delivers everything you want. Crisp, buttery croissants soaked in a lightly sweet custard, scattered with juicy berries, and baked until golden, this dish stuns on a brunch spread and couldn’t be simpler to put together.

Whether you’re hosting a family gathering or treating yourself to a leisurely weekend morning, this bake is a true crowd-pleaser thanks to its indulgent flavors, soft-serve texture, and colorful presentation.

Why This Berry Croissant Bake Belongs at Your Table

The secret to this recipe’s magic is the way the croissants soak up the rich, creamy custard, becoming custardy inside while keeping their flaky tops. Fresh or frozen berries add a tart pop that balances the sweetness, making every bite irresistible. Best of all, it’s easy to prep the night before or throw together quickly in the morning.

Simple Steps to Stunning Berry Croissant Bake

Start by tearing day-old croissants and layering them in a greased baking dish. Whisk up a quick custard of eggs, milk, and cream, pour it over the croissants, and let it soak. A generous scatter of mixed berries—think blueberries, raspberries, and strawberries—brightens each forkful.

To slice berries efficiently, reach for the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to get uniform pieces without fuss. For even custard coverage, use a mixing bowl with a pour spout for easier transfer to your dish.

Easy Prep, Foolproof Assembly

Crumble croissants, layer with berries, and pour over the custard—this couldn’t be simpler. If you need to cover your baking dish for an overnight rest or keep things tidy, the Reynolds Kitchens Brown Parchment Paper Roll is a kitchen staple that keeps cleanup minimal and helps prevent sticking.

For a smooth, even custard, blend your mixture using the Ninja BL610 Professional 72 Oz Countertop Blender, ensuring the eggs, dairy, and sugar incorporate perfectly every time.

Serving and Storing for Brunch Success

Let the bake cool slightly before slicing and serving. Dust with powdered sugar, top with a dollop of whipped cream, or drizzle with maple syrup for extra flair. To pack leftovers or send portions home with guests, store in Rubbermaid Brilliance Food Storage Containers to keep everything fresh.

This dish is delicious warm or at room temperature and transports easily, making it ideal for potlucks or family gatherings.

Nutritional Information and Servings

This recipe makes 6–8 generous servings, each averaging roughly 370–420 calories depending on your choice of croissants and cream. The combination of croissants, berries, eggs, and milk offers a satisfyingly complete brunch treat.

Berry Croissant Bake Recap

Pairing flaky croissants with sweet, tart berries and luscious custard, this bake epitomizes “special occasion” breakfast without complicated steps. It’s visually stunning, loaded with flavor, and keeps your morning fuss-free.

Ingredients
4–5 large day-old croissants, torn into 2-inch pieces
2 cups mixed berries (fresh or frozen)
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon (optional)
Pinch of salt
Powdered sugar, whipped cream, or maple syrup for serving

Instructions

1. Preheat your oven to 350°F. Lightly grease a 2-quart baking dish. For a stick-free bake and easy cleanup, line the bottom and sides with Reynolds Kitchens Brown Parchment Paper Roll.
2. Scatter the croissant pieces evenly across the baking dish. Distribute the mixed berries over the croissants, saving a few to sprinkle on top after pouring the custard.
3. In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, lemon zest (if using), and salt until smooth. For an extra silky custard, blend these ingredients in the Ninja BL610 Professional 72 Oz Countertop Blender.
4. Pour the custard mixture evenly over the croissants and berries, pressing lightly to submerge. Let the mixture soak for 15 minutes; for best results, you can cover (with plastic or parchment paper) and refrigerate overnight.
5. Bake uncovered for 40–45 minutes or until the custard is just set and the top is a rich golden brown. If the top browns too quickly, loosely tent with parchment.
6. Let cool 10–15 minutes. Dust with powdered sugar and add desired toppings. Slice and serve, or store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 3 days in the fridge.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour (plus soaking time if desired)

This Berry Croissant Bake is destined to be a highlight at brunch, impressing friends and family with its bakery-level appeal and effortless assembly.