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Easy Fluffy Croissant Breakfast Bake

Easy Fluffy Croissant Breakfast Bake - featured image

A comforting and indulgent breakfast bake made with buttery croissants soaked in a spiced custard, perfect for busy mornings or brunch gatherings.

Ingredients

Scale
  • 6 large butter croissants, preferably a day or two old
  • 6 large eggs, room temperature
  • 2 cups (480 ml) whole milk or heavy cream
  • 1/3 cup (65 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • A pinch of salt
  • Optional mix-ins:
  • 1 cup (125 g) fresh or frozen berries (blueberries, raspberries)
  • 1/2 cup (60 g) chopped nuts (pecans or walnuts)
  • 1/2 cup (120 g) shredded cheese (cheddar or gruyère)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter an 8×8 inch (20×20 cm) baking dish.
  2. Tear each croissant into roughly 2-inch (5 cm) pieces.
  3. In a large bowl, whisk together eggs, cream or milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and slightly frothy.
  4. Gently fold the croissant pieces into the custard mixture, coating each piece without breaking them apart.
  5. If using, fold in berries, nuts, or cheese evenly.
  6. Pour the mixture into the prepared baking dish and spread evenly.
  7. Let the bake sit for about 10 minutes to allow croissants to soak up the custard.
  8. Bake for 35-40 minutes until edges are golden brown and crispy and the center is set but slightly jiggly.
  9. Let cool for 5-10 minutes before slicing and serving.

Notes

Let the croissants soak in the custard for at least 10 minutes before baking to ensure a fluffy, custardy texture. Use room temperature eggs and dairy for smoother custard. Tent with foil if the top browns too quickly. Prepare the mixture the night before and refrigerate for a fuss-free morning bake.

Nutrition

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