Ingredients
- 6 croissants, preferably day-old
- 1 cup fresh or frozen mixed berries (such as blueberries, raspberries, and strawberries)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar for dusting (optional)
If you don’t have croissants on hand, feel free to substitute with brioche or challah, as these breads also work beautifully in this recipe.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cut the croissants into bite-sized pieces and place them in the prepared baking dish.
- Evenly distribute the mixed berries over the croissant pieces. If using frozen berries, there’s no need to thaw them first.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the croissants and berries, ensuring all the croissant pieces are soaked. Gently press down any exposed croissants to help them absorb the custard.
- Let the dish sit for 10-15 minutes to allow the croissants to fully absorb the custard mixture.
- Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown. A tip from my kitchen: if the top browns too quickly, cover it loosely with aluminum foil.
- Remove from the oven and let it cool for a few minutes before dusting with powdered sugar, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International