Description
Buttery croissants, juicy berries, and a creamy custard bake into the ultimate breakfast casserole. Lightly sweet and perfect for holidays, brunches, or make-ahead mornings.
Ingredients
5–6 large croissants (fresh or a few days old), cut into 1–1.5” pieces
5 large eggs
1 cup whole milk, warm
½ cup heavy cream
4 tbsp melted butter
⅓ cup sugar
2 tsp vanilla extract
2 tsp ground cinnamon
½ tsp fine sea salt
2 cups blueberries or mixed berries (plus more for garnish — strawberries, blueberries, raspberries, blackberries)
Instructions
Preheat oven to 350°F and grease a 9″x13” baking dish with butter.
Layer croissant pieces evenly in the dish.
Whisk together eggs, warm milk, cream, melted butter, sugar, vanilla, cinnamon, and salt to create the custard.
Pour custard over the croissants. Press down gently with a spatula so the bread absorbs the mixture.
Add 2 cups of berries on top, tucking some between the croissants.
Let rest for 15 minutes (or cover and refrigerate overnight).
Bake uncovered for 45 minutes, or until the top is golden and the custard is set.
Serve warm, topped with additional fresh berries and maple syrup if desired.
Notes
Best Berries for Baking: Blueberries and blackberries work best in the casserole. Use strawberries and raspberries after baking for garnish to avoid drying out.
Fruit/Nut Variations: Try seasonal fruit like peaches, figs, or bananas, or add sliced almonds or pecans for crunch.
Make Ahead: Assemble and refrigerate overnight, then bake directly from the fridge (add a few minutes to baking time).
Storage: Store covered in the fridge for 2–3 days or freeze for up to 3 months.
Reheating: Reheat portions in the air fryer at 350°F for 3–5 minutes, in the oven for 10–15 minutes, or microwave in 30-second intervals until warmed through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
