Let’s Talk About This Berry Croissant Bake
So the first time I cobbled this together, I’d found (cough: completely forgotten about) a lonely bag of croissants lingering at the back of the bread drawer. You know how they get—not quite fresh, not quite toast fodder, basically the awkward teenager of the pastry world. Anyway, I decided to throw in a metric ton of berries and make something vaguely like bread pudding but…fancier? My sister says it’s my ‘lazy brilliance’ dish, though she’s definitely being generous with both those words.
Why You’ll Love Making This (And Eating It, Obviously)
I make this when there’s zero time but I want people to think I’ve gone above and beyond. My family goes bananas for it (not actual bananas though, too mushy), especially on lazy Sundays. It’s sweet, but not in-your-face sweet, and the berries do that whole jammy, melty thing (if you know, you know). Also, you can basically ignore it, let it bake, and then act like you’ve been slaving all morning. Winning.
Oh, and if you’ve ever messed up French toast casserole… trust me, I’ve had my share of mushy disasters; this is much more forgiving and you get to eat your mistakes anyway.
What You’ll Need (And, Honestly, What You Can Swap)
- 4-5 croissants (stale is perfect! If I’m desperate, I use brioche, and nobody’s complained yet)
- About 2 cups mixed berries (raspberries, blueberries, and strawberries are my go-to, but my neighbor always chucked in blackberries—bolder than me! Frozen works too, just don’t thaw)
- 4 large eggs (if you run out, 3 also works, just goes slightly less custardy)
- 1 cup whole milk (or half milk, half cream if you’re feeling outrageously decadent; my gran swore by evaporated milk… didn’t love it, but, well, here we are)
- 1/2 cup granulated sugar (brown sugar in a pinch, has a deeper flavor actually)
- 1 tsp vanilla extract (or a glug; I barely measure this and it’s fine)
- 1/2 tsp ground cinnamon (sometimes I skip, then regret it)
- Zest of 1 lemon (optional, but worth it for the zing)
- Pinch of salt (grandma used to say, ‘Don’t skip this or I’ll haunt your kitchen’)
- A bit of butter for greasing
- Powdered sugar for dusting (if you wanna be fancy)
Ready? Let’s Put It All Together
- First, turn your oven to 180°C/350°F (unless you’re the rebellious type who likes to wait). Butter a medium baking dish. I use a Pyrex that’s, I dunno, about the size of a magazine? Precise, I know.
- Chop or tear your croissants into chunky pieces. I like mine almost bite-sized; some folks go wild and just layer them in whole—I tried that, came out fine, but more awkward to serve.
- Layer half the croissants into the buttered dish. Sprinkle about half your berries on top. Repeat with the rest. (This is where I have to stop my partner ‘sampling’ the berries. Every. Single. Time.)
- Get a big bowl. Whisk up eggs, milk, sugar, vanilla, cinnamon, lemon zest, and salt until well-mixed. At this point, it always feels like there’s too much liquid. Don’t panic. I used to panic. Don’t. Pour this all over the croissants and berries, making sure every bit gets a little soak.
- Let it sit for, say, 10-15 minutes. I wander off and see what the cat’s up to (or scroll on my phone for a bit). The croissants drink up the custard—magical.
- Bake, uncovered, for 35-40 minutes. It’ll puff up, get golden, and might look like it’s auditioning for a place in an artisan bakery. If you like the top extra crispy, go a little longer. Don’t worry if the berries bleed everywhere—looks messier, tastes better.
- Let it cool a bit—seriously, molten berry is like napalm for your tastebuds (ask me how I know). Dust with powdered sugar if you’re feeling la-di-da, or just dig in with a spoon. No shame.
Peculiar Lessons and Little Notes
- Croissants too fresh? Leave them out for a couple hours, or even speed things up in a low oven for five mins (I’ve definitely skipped this when impatient).
- If your bake looks wobbly in the center, let it go another five minutes. Sometimes mine does this weird thing where it puffs then sinks—still totally delicious.
- The lemon zest is, weirdly, the bit people comment on most. I’ve forgotten it and honestly, tastes less bright (but still good).
Swaps and Experiments (Some Hits, One Miss)
- Once I tried tiny cubes of cream cheese between the Croissant layers—unreal. Highly recommend.
- Apple chunks instead of berries? It’s surprisingly good with cinnamon, but I do miss the jammy berry thing.
- I tried using supermarket sliced bread once when I was outta croissants. Erm. Not my finest hour; would not repeat.
Essential Equipment (Well, Close Enough)
- A medium baking dish. A regular cake tin works if that’s all you have. I once used a cast iron skillet—bit rustic, but works great.
- Something for whisking. Fork, whisk, maybe a clean stick (just kidding, mostly).
- Mixing bowl, and a spoon or spatula. Or your hands, if you’re brave and don’t mind a mess.
How Long Does This Last? (Spoiler: Not Long)
Covers and keeps in the fridge for up to three days. Honestly though, it’s never, ever made it that long in my place. Next-day leftovers cold from the fridge—top tier snack, but that’s just me.
How I Serve It (Cue Family Arguments)
Most mornings, I just plonk the whole thing in the middle of the table and everyone grabs some. If I’m feeling special, I’ll add a dollop of Greek yogurt or a little scoop of vanilla ice cream (afternoon treat alert). My uncle used to insist on a splash of cream; very posh.
Learned the Hard Way: My Pro Tips
- Don’t rush the soaking step. I tried to skip it once—came out kinda dry, which is just sad croissant energy, let’s be honest.
- Let it cool five or ten minutes before serving. Impatient me always gets burned.
- Use a decent vanilla. I bought a cheap one once and…well, lesson learned. It’s not worth saving a quid.
Questions I Actually Get Asked (And My Unfiltered Answers)
- Can I make it the night before?
- Absolutely! Just assemble, cover it, and refrigerate. Bake in the morning. Might need a couple extra minutes in the oven direct from cold.
- Frozen berries okay?
- Oh, definitely. I use them all the time; just toss them in straight from the freezer. Don’t bother thawing, it actually gets mushier if you do.
- Oh no, I’ve only got two croissants!?
- Honestly, just make a smaller batch in a little dish—you can even do individual ramekins. Or, err, supplement with a slice of bread but lower your expectations (sorry!).
- Is it suppose to be soggy?
- Kinda? It should be custardy underneath but the tops should be golden. If it’s soup, bake longer. If it’s super dry, next time add more milk and let it soak longer. It’s a balancing act, this one.
- What if I want it less sweet?
- Easy—just cut the sugar down by a tablespoon or two. Berries are usually sweet enough anyway.
Quick side note: Once, halfway through baking, my dad turned off the oven ‘by accident’ because he thought it was the kettle switch. The universe just likes to test us sometimes, right?
Ingredients
- 4 large croissants, day-old
- 2 cups mixed fresh berries (blueberries, raspberries, strawberries)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- Powdered sugar, for serving
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
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2Slice the croissants into 1-inch pieces and arrange half in the prepared baking dish. Scatter half of the mixed berries over the croissant pieces. Repeat with remaining croissant pieces and berries.
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3In a medium bowl, whisk together eggs, milk, heavy cream, granulated sugar, and vanilla extract until well combined.
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4Pour the custard mixture evenly over the croissants and berries. Press gently to ensure all pieces are soaked.
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5Bake uncovered for 35-40 minutes until golden and the custard is set. Allow to cool slightly before serving. Dust with powdered sugar if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340cal
Protein:
8 gg
Fat:
17 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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