Transform French Toast into a Mixed Berry Croissant Breakfast Bake! The croissants add such a delicious buttery texture. Let it sit in the fridge overnight so breakfast is ready to bake in the morning!
This Croissant Breakfast Bake played a role in keeping me sane this week. I will not begin to explain the roller coaster that has been zooming around the tracks in my brain. So we’ll cut to the chase and chat about food instead because it is never a bad time to talk about food. I’m a huge French Toast fan (I mean, who isn’t?), but lately I’ve had this nagging thought about swapping out bread for croissants. The flaky, buttery deliciousness from the croissants add such a yummy quality to this breakfast bake. I very likely will never make French Toast the “regular” way again.
Use what you have on hand in the berry department. It would be so tasty to go all blueberries or all raspberries. Or blackberries…oh my! Different fruit would work, as well. Apples, peaches, the world is your oyster!
Aside from the total yumminess of this Breakfast Bake, my favorite thing about it is its ease. It takes a few minutes to assemble and can even be put together the night before. Put it in the oven when you hop out of bed, go take a shower and breakfast will be ready. Easy peasy.
What is your favorite type of breakfast bake? Please share! If you like fruity bakes, you’ll have to check my Apple French Toast Bake, too. If you prefer egg bakes, your life won’t be complete without this Sausage Veggie Breakfast Casserole.
I’m SO thankful that you are here, reading and hopefully salivating. Have a great weekend, friends!
Mixed Berry Croissant Bake
- 6 large croissants
- 2 cups mixed berries chopped
- 1 cup milk
- 4 eggs beaten
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 tbsp. turbinado or granulated sugar, for sprinkling
- Coat a 9×13 baking dish with cooking spray. Add the croissants to the dish in a single layer (do some squishing if needed). Add the berries in a single layer over the croissants.
- In a medium bowl, combine the milk, eggs, 1/4 cup sugar, cinnamon and vanilla and mix well. Pour evenly over the croissants and sprinkle with turbinado (or granulated) sugar. Cover tightly and refrigerate for a minimum of 1 hour and up to 12.
- Remove the pan from the fridge and preheat the oven to 350 degrees F. Bake uncovered for 30 minutes and serve immediately! Top with syrup, if desired, just before serving.
Refrigerate for a minimum of 1 hour and up to 12.