I came up with this recipe when I had a bunch of croissants to use up which I forgot that I bought. The kids helped put groceries away that day and my oldest son put the croissants up in the cupboard to forget about them.lol. So, when I found them they, let’s just say they were bound for a French toast situation. I had a lot of berries that I froze from the same grocery trip so in came the recipe of Berries n Cream Croissant Bake.

Why you will love this recipe-

It is delicious and can be made for breakfast or dessert!
It is a perfect breakfast for Spring or Easter morning.
It feeds a crowd and is made the night before so all you have to do is throw in the oven in the morning and bake.

Ingredients you will need–

8 stale croissants
2 cups fresh or frozen berries
4 oz. cream cheese
1/4 cup powdered sugar
6 large eggs
1 1/2 cups milk
1/2 cup of heavy cream
1/2 cup sugar
2 tsp. sugar
pinch of salt
2-3 tbsp. strawberry jam ( i used strawberry and raspberry jam mixed together because that is what I had)
for the topping-
2 tbsp. melted butter
2 tbsp. brown sugar
2 tbsp powdered sugar

How to make-

Step 1. First grease a 9×13 baking dish and pre-heat oven to 350 degrees.

Step 2. Mix cream cheese with powdered sugar and vanilla extract

Step 3. Tear croissant into pieces and place into baking dish, sprinkle berries on top all over, add dollops of cream cheese mixture and berry jam all over.

Step 4. Mix eggs with milk, heavy cream, salt, and vanilla extract until well combined.

Step 5. Then you want to tear the rest of the croissants and place on top, sprinkle more berries, dollops of cream cheese mixture, and jam on top. Pour over the egg and milk mixture and refrigerate for at least a couple of hours or overnight. For best results do it overnight.

Step 6. melt butter and pour over top of croissant bake, sprinkle with brown sugar and bake in oven for 40 -45 minutes or until golden and set.

Step 7. Sprinkle with powdered sugar and serve.(optional serve with maple syrup or vanilla glaze)

Vanilla glaze- 1/4 cup powdered sugar
2 T. heavy cream
1 tsp. vanilla extract

Tips-

It’s really important to let it sit longer so the croissants have time to soak up the egg mixture. If you only let it sit for a few hours bake it for about an hour so.
I like to use a piping bag to dollop the cream cheese mixture throughout the croissants.
Let it sit for 10-15 minutes before serving so it has time to set for easier cutting and serving.
Topping it with the vanilla glaze totally turns this into a dessert! Try it!

Storage-

Store in the fridge overnight or longer until ready to bake.
Store in the fridge for up to 3 days after baking
Store in the freezer for up to 2 months then when ready to bake put in oven at 350 degrees covered for 30 minutes, then uncovered for another 30 minutes or until golden brown on top.