Christmas Berry Croissant Breakfast Bake

Christmas Berry Croissant Breakfast Bake

Fully baked croissants, strawberries, blueberries, and raspberries bake in a sweet cream cheese custard, leaving golden, flaky tops and soft pastry underneath. The key is to check that the custard in the center has set, even if the top looks done.

For Christmas morning, assemble the casserole the night before and refrigerate it. A 20-minute rest also works when baking it the same day. Serve it warm from the dish with a light dusting of powdered sugar.

Ingredients for Christmas Berry Croissant Breakfast Bake

• Butter or cooking spray, for greasing the dish
• 4 large fully baked croissants, torn or cut into 1- to 2-inch pieces (about 280g)
• 1 cup hulled and sliced strawberries (150g)
• 1/2 cup blueberries (75g)
• 1/2 cup raspberries (60g)
• 4 ounces cream cheese, softened to room temperature (115g)
• 1/3 cup granulated sugar (65g)
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar, or to taste

Use already-baked croissants, not raw croissant dough. Let the cream cheese soften before mixing so it blends into the custard without large lumps.

How to Make Christmas Berry Croissant Breakfast Bake

1. Fill the dish. Grease a 2-quart baking dish, about 8 inches square or a similar-capacity rectangular dish. Arrange the croissant pieces loosely without pressing them down. Scatter the berries throughout, leaving some visible on top.
2. Mix the custard. Beat the softened cream cheese and sugar until smooth. Beat in the eggs, then gradually mix in the milk and vanilla. Scrape the bowl so no large pockets of cream cheese remain.
3. Pour and rest. Pour the custard evenly over the croissants and berries, including the corners. Let stand for about 20 minutes, or cover and refrigerate overnight for up to 14 hours.
4. Bake. Preheat the oven to 350°F (175°C). If the dish was refrigerated, take it out while the oven preheats. Bake uncovered for about 35 to 40 minutes, beginning to check at 35 minutes. The croissant tops should be golden and the center set rather than liquid or sloshy. If the top becomes deeply browned before the center sets, cover it loosely with foil and continue baking.
5. Cool and serve. Let the casserole cool for about 10 minutes. Dust lightly with powdered sugar just before spooning portions from the dish.

Same-Day or Overnight Assembly

The 20-minute same-day rest gives the croissants time to absorb some custard. For overnight assembly, keep the covered dish refrigerated for up to 14 hours. The two options need not produce identical textures, and a casserole that starts cold may take longer than 40 minutes to bake.

How to Tell When the Center Is Done

A golden top can hide loose custard underneath. Insert a knife near the center; it should come out without liquid custard clinging to it. If the center is still loose, continue baking in short increments. A deeper dish may also need extra time.

Berry and Lemon Options

Fresh strawberries, blueberries, and raspberries are the primary combination. Frozen berries can be substituted in roughly the same quantity, though they may release more moisture and the finished texture may differ. For a citrus note, beat 1 teaspoon finely grated lemon zest into the custard.

Nutrition

Approximate nutrition per serving, based on 6 servings: 390 calories, 10g protein, 21g fat, and 42g carbohydrates. Approximate nutrition per 100g: 200 calories, 5g protein, 11g fat, and 22g carbohydrates. Values will vary with the croissants and other ingredients used.