Berry Lemon Croissant Casserole
A delightful mix of buttery croissants, fresh berries, and zesty lemon creates a flavorful casserole perfect for brunch or cozy family breakfasts.
Ingredients
Main ingredients
- 6 large croissants, preferably day-old Best with croissants that are 1-2 days old for better absorption.
- 2 cups mixed berries (strawberries, blueberries, raspberries) Feel free to switch up berries according to preference.
- 4 large eggs
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1 lemon, zest of Adds depth of flavor.
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Tear the croissants into bite-sized pieces and place them evenly in a greased baking dish.
- Scatter the mixed berries generously over the croissant pieces.
- In a mixing bowl, whisk together the eggs, milk, sugar, lemon zest, lemon juice, vanilla extract, and cinnamon (if using) until well combined.
- Pour the custard mixture evenly over the croissant and berry layers, allowing it to soak in for about 10-15 minutes.
Baking
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is puffed and golden on top.
Serving
- Once baked, let it cool for a few minutes, then dust with powdered sugar if desired, and serve warm.
Notes
This casserole can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F (163°C) oven until heated through. Consider assembling the casserole the night before and baking it in the morning.