This croissant berry bake is made with layers of croissants, berries, and a cream cheese custard. It's easily assembled the day before, and baked the next day. This would be perfect for any brunch occasion!
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🥐An Easy Overnight Brunch Dish
I love an easy side dish for brunch that goes along well with sausages, eggs, bacon, and such. This croissant berry bake is just that (and so is this recipe, and this one)!
This recipe is made from layers of buttery, flaky, croissants, a variety of berries, and cream cheese custard. Purchase your croissants early or make them well before hand because we want them to be dried out a bit. This will help the croissants soak up all that yummy custard!
The whole thing needs to sit in the refrigerator so it can soak up the custard. Let it sit in the refrigerator overnight, bake the next day, and you have an easy dish to serve!
🥘Ingredients
Ingredient Notes
- Croissants - You will need 4 large croissants. If they are smaller, you will need to use more.
- Mixed berries - You can use fresh or frozen. Use a variety of berries too. I used blackberries, blueberries, and raspberries
- Milk & Heavy Whipping Cream - You can use 1 cup of half & half cream as a substitute.
- Cream cheese - Make sure you use block cream cheese, which is meant for baking.
🔪Instructions
Prepare the Recipe
Butter a 9x13-inch baking dish. Break up croissants into 1-inch pieces and scatter into the bottom of the baking dish. Scatter berries evenly over top of the croissant pieces. Set aside.
Beat cream cheese in a large mixing bowl until smooth. Add sugar and mix to combine. Add vanilla, eggs, whole milk, and heavy whipping cream, and mix to combine. Scrape down the sides of the bowl as needed.
Pour cream cheese custard overtop of croissants and berries. Make sure to pour evenly over everything.
Chill Time
Cover with plastic wrap and store in the refrigerator for at least 1 hour or overnight.
Preheat oven to 350°F (180°C). Remove plastic wrap from baking pan and bake for 35-40 minutes, or until the croissants are golden brown and the custard has set.
Remove from oven, let cool for about 20 minutes, then sprinkle powdered sugar overtop. Serve warm.
✔️Expert Tips
- This recipe calls for 4 large croissants. You can use smaller croissants, but will need more than 4.
- You can use either fresh or frozen berries. No need to thaw frozen berries.
- Don't skimp the chilling time! The croissants need time to soak up all the custard. Chill for at least 1 hour, or overnight!
- After baking, let it sit at room temperature for at least 20 minutes before adding the powdered sugar. I recommend adding the powdered sugar right before serving as it's a pretty presentation.
💭FAQs
The recipe requires a chill time of 1 hour or overnight, so it's a perfect dish to make ahead of time.
Yes, follow the recipe up to right before you bake it. Wrap well and freeze for up to 3 months. Thaw in the refrigerator overnight.
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📋 Recipe
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Croissant Berry Bake
Equipment
- one 9x13 inch baking pan
Ingredients
- 4 large croissants
- 2 cups mixed berries fresh or frozen
- 8 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup whole milk
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Butter a 9x13-inch baking dish. Break up croissants into 1-inch pieces and scatter into the bottom of the baking dish.
- Scatter berries evenly over top of the croissant pieces. Set aside.
- Beat cream cheese in a large mixing bowl until smooth. Add sugar and mix to combine.
- Add vanilla, eggs, whole milk, and heavy whipping cream, and mix to combine. Scrape down the sides of the bowl as needed.
- Pour cream cheese custard overtop of croissants and berries. Make sure to pour evenly over everything.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour or overnight.
- Preheat oven to 350°F (180°C). Remove plastic wrap from baking pan and bake for 35-40 minutes, or until the croissants are golden brown and the custard has set.
- Remove from oven, let cool for about 20 minutes, then sprinkle powdered sugar overtop. Serve warm.
- Store leftovers in the refrigerator for up to 5 days.
Notes
- This recipe calls for 4 large croissants. You can use smaller croissants, but will need more than 4.
- You can use either fresh or frozen berries. No need to thaw frozen berries.
- Don't skimp the chilling time! The croissants need time to soak up all the custard. Chill for at least 1 hour, or overnight!
- After baking, let it sit at room temperature for at least 20 minutes before adding the powdered sugar. I recommend adding the powdered sugar right before serving as it's a pretty presentation.
Did you try this recipe? Comment below to let me know ☺️