Triple Berry Croissant Breakfast Bake

berry bake in white casserole with powdered sugar and whipped cream on top, with white cheese cloth, flowers, whole berries, and plates around

Triple Berry Croissant Breakfast Bake

Sweet, custard-y, full of summer flavor, and SO. DELICIOUS. This Triple Berry Croissant Breakfast Bake is so simple to make and the perfect breakfast treat to serve all summer long.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 1 40

Resting Time: 50

Total Time: 2 45

Servings:

Calories: 522kcal

Ingredients

12 small croissants
1 cup blueberries
1 cup blackberries
1 cup sliced strawberries
6 large eggs
1¾ cups whole milk
1½ cups heavy cream
⅓ cup salted butter, melted
⅔ cup granulated sugar
1¾ teaspoon vanilla extract
2 teaspoons lemon zest

Instructions

Spray a 10 inch x 14 inch casserole with cooking spray.
Slice croissant in half vertically.
Arrange in bottom of casserole.
Top with berries. Set aside.
In a large bowl, whisk together eggs, milk, cream, butter, sugar, vanilla, and lemon zest.
Ladle over top of berries.
Allow to stand for 30 minutes before baking.
While casserole is standing, heat oven to 350°F.
Bake for 1 hour 40 minutes, covering after 35 minutes.
Let rest for 15-20 minutes before serving.

Notes

Make sure to wash and dry your berries!
The ingredients for the custard need to be room temperature. That way, when you mix in the melted butter, it won't clump.
If you have larger croissants, you will need to cut them smaller.
This casserole takes a while to bake! Be sure to cover it with foil about 35 minutes into baking.
The casserole will rise while it's baking. When it's done, it will be puffy all over (even in the middle!).
You may need to adjust cooking time based on size and shape of your casserole!
This casserole sinks after it's taken out of the oven.

Nutrition