Triple Berry Croissant Breakfast Bake

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Summer weekend mornings are just better when you have this Triple Berry Croissant Breakfast Bake! Made with buttery croissants that have been soaked in a vanilla and lemon-y egg custard, and topped with three different types of berries. Strawberries, blueberries, and blackberries! Then, it’s baked until golden brown and puffy, served while it’s warm still warm with a dollop of Chantilly Cream and a dusting of powdered sugar. Every bite of this berry bake is sweet, custard-y, a touch lemon-y, and bursting with berries! It’s the perfect treat to serve this weekend, for brunch, or whenever. So simple, but so good!

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

About The Recipe

Happy Friday, everyone!

When looking through the fridge a few days ago, we found that we still have a BUNCH of berries left! So, we were trying to figure out what to make. Thankfully, my mom and I had just made a batch of croissants…because, let’s be honest, is there ANYTHING better than some croissants and berries?

One of our most popular posts is our Ham and Cheese Croissant Casserole! It’s so delicious and one of our favorite bakes to make, especially during the holiday’s! So, we thought we would give it a summertime upgrade.

In our fridge, we had some blueberries, strawberries, and blackberries. Oh, and, of course, staples for a quick and easy custard.

When baking, we did find that you NEED to cover this casserole about 35 minutes into baking. It’s no where near baked at this point, but if you don’t, the berries will burn! Other than that, this casserole is an absolute breeze. All you need to do is mix it up, let it sit for a few minutes, bake it, and enjoy while it still warm.

close up overhead of berry bake with chantilly cream and powdered sugar on top, with casserole turned at an angle on white cheese cloth

Every bite is fruity, sweet, custard-y, light, fluffy…and SO. GOOD.

I love to finish this casserole with a dollop of Chantilly cream, a dusting of powdered sugar, and maybe a drizzle of honey or maple syrup! Either way, it’s so delicious and truly the perfect summertime breakfast bake to enjoy the weekend.

Reasons You Will Love This Triple Berry Croissant Breakfast Bake

  • Made with THREE different types of berries.
  • Super simple to make.
  • A crowd pleaser!
  • Light, fluffy, custard-y, and perfectly sweet.
  • Store-bought croissants or homemade can be used to make this delicious bake.
overhead shot of berry bake with slice on white plate beside, spoon dug into casserole, with berries, flowers, and a fork and knife beside

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Croissants
  • Blueberries
  • Blackberries
  • Sliced Strawberries
  • Large Eggs
  • Whole Milk
  • Heavy Cream
  • Salted Butter
  • Granulated Sugar
  • Vanilla Extract
  • Lemon Zest
croissants, blueberries, strawberries, eggs, milk, sugar, cream, melted butter, vanilla, lemon zest, and blackberries on marble surface

How To Make Triple Berry Croissant Breakfast Bake

Step 1: Slice croissants

Slice croissant in half vertically.

halved croissants on white plate

Arrange in bottom of casserole. Top with berries. Set aside.

Step 2: Make custard

In a large bowl, whisk together eggs, milk, cream, butter, sugar, vanilla, and lemon zest.

Step 3: Ladle over casserole

Ladle over top of berries. Let stand for 30 minutes, or until most of the custard has been absorbed.

Step 4: Bake

Bake for 1 hour 40 minutes, covering after 35 minutes. Let rest for 15-20 minutes before serving.

baked berry casserole in white casserole dish

Berry Breakfast Bake FAQ’s

Can I only use one type of berry? Of course! Just make sure to increase the amount of berries to 3 cups of the berry of your choice.

Do I have to use croissants for this recipe? While croissants are preferable, you can use any kind of bread! Stale white bread is a great bread to use for this casserole.

Why is there lumps of butter in my custard? For this to happen, the custard was still too cold when you added the melted butter. Make sure all of your ingredients are room temperature! You can still use the custard, but it may be a little greasier than it should be.

Why did my casserole sink after baking? This is totally normal! As the casserole bakes, the steam makes it rise. Once it’s out of the oven and starts to cool, the casserole will deflate. There’s nothing wrong!

Topping Ideas

This casserole is delicious on it’s own, but it’s even BETTER with toppings, you know? Here are a few of our favorite things to top/serve with this casserole.

How To Store

Once this is baked and cooled, you can store this casserole, covered, in the fridge for up to 2 days. To reheat it, you can either place the casserole in the oven for 10-15 minutes (or until fully reheated), or cut off a slice, place it on a plate, and microwave it for 30 seconds – 1 minute, or until reheated.

Looking for more recipes like this? Here are a few you may like: Mixed Berry Crisp, Lemon Blueberry Scones, Apricot Lemon Clafoutis, Strawberry Jam Brioche Doughnuts

overhead shot of triple berry bake on white cheese cloth with slice on white plates beside, fork and knife beside, berries and white flowers around

Expert Tips

  • 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 casserole!
  • This casserole sinks after it’s taken out of the oven.

When you make this Triple Berry Croissant Breakfast Bake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 40 mins
Resting Time 50 mins
Total Time 2 hrs 45 mins
Course Breakfast
Cuisine American
Servings 10
Calories 522 kcal

Ingredients
 

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

Instructions

  • Spray a 10"x14" 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 casserole!
  • This casserole sinks after it’s taken out of the oven.

Nutrition

Serving: 0.75cupCalories: 522kcalCarbohydrates: 44gProtein: 11gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 207mgSodium: 311mgPotassium: 259mgFiber: 3gSugar: 25gVitamin A: 1361IUVitamin C: 14mgCalcium: 121mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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2 Comments

    1. Hi Betty! You can use a frozen berry mix (just make sure it’s not sweetened!), but the fruit needs to be thawed. If you put them in frozen, as they thaw, it will release too much liquid and ruin the casserole. Hope this helps! x, Caylie