Description
Croissant Bake: A decadent breakfast casserole with buttery croissants, eggs, cheese, and bacon. Easy, comforting, and perfect for feeding a crowd.
Ingredients
Scale
- 6 large day-old croissants (about 8–10 oz or 225-280g), torn into 2-inch pieces
- 6 large eggs
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- ¾ cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons (30g) unsalted butter, melted
- Optional: 1 cup (125g) fresh berries or 1 cup (175g) chocolate chips
Instructions
- Step 1: Prepare the Baking Dish Start by generously buttering a 9×13-inch (23x33cm) baking dish. This ensures your Croissant Bake won’t stick and adds an extra layer of rich flavor. If you’re planning to serve this directly from the dish, consider using a decorative ceramic baking dish that can go from oven to table.
- Step 2: Arrange the Croissants Tear your day-old croissants into roughly 2-inch pieces. Don’t cut them with a knife – tearing creates irregular edges that will create more texture in your finished Croissant Bake. Arrange the pieces in your prepared baking dish, making sure they’re evenly distributed but not packed too tightly. If you’re adding berries or chocolate chips, scatter half of them among the croissant pieces now.
- Step 3: Prepare the Custard In a large bowl, whisk together the eggs until well beaten. Add the milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Whisk until the mixture is completely combined and the sugar has dissolved. This custard base is what transforms ordinary croissants into a luxurious breakfast croissant casserole.
- Step 4: Combine and Soak Slowly pour the custard mixture over the croissant pieces, making sure to cover all the pieces. Using the back of a spoon, gently press down on the croissants to help them absorb the liquid. Drizzle the melted butter over the top and sprinkle with any remaining berries or chocolate chips if using. Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight.
- Step 5: Bake to Perfection When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the Croissant Bake from the refrigerator and let it sit at room temperature while the oven heats up. Remove the plastic wrap and cover the baking dish with aluminum foil. Bake for 25 minutes covered, then remove the foil and bake for an additional 20-25 minutes until the top is golden brown and crispy, and the center is set but still slightly jiggly.
- Step 6: Serve and Enjoy Allow your Croissant Bake to cool for 10 minutes before serving. This resting period is crucial as it allows the custard to set fully for cleaner slicing. Dust with powdered sugar, drizzle with maple syrup, or top with a dollop of whipped cream before serving warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg