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Berry Croissant Bake

Name: Berry Croissant Bake
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Linda Approved
Ingredients: 8 ounces cream cheese (softened); 1/2 cup of maple syrup (or sugar); 2 eggs; 2 teaspoons of vanilla extract; 1 cup of heavy cream; 5 small croissants (tear into 1-inch pieces); 2 cups fresh mixed berries (ie. raspberry, blueberry, blackberries, and strawberries); Optional: 1/4 cup powdered sugar to dust the top with.

6 servings

servings

15 minutes

active time

1 hour 55 minutes

total time

Start Cooking

Ingredients

8 ounces cream cheese (softened)

1/2 cup of maple syrup (or sugar)

2 eggs

2 teaspoons of vanilla extract

1 cup of heavy cream

5 small croissants (tear into 1-inch pieces)

2 cups fresh mixed berries (ie. raspberry, blueberry, blackberries, and strawberries)

Optional: 1/4 cup powdered sugar to dust the top with.

Directions

Preheat oven to 350F (177C), and put bread pieces in a 7x11 baking dish and toast them for 10 to 15 minutes.

Turn off the oven and let everything cool down.

Grease the baking dish with butter or non-stick cooking spray.

In the bowl of a standup mixer (or in a mixing bowl with an electric hand mixer), beat the cream cheese, sugar, eggs, vanilla, and heavy cream.

Add the cubed croissants to the baking dish and sprinkle the berries over the top. Pour the custard over the whole dish. Turn over with a spoon or spatula to ensure all the croissant got wetted, and everything is well distributed.

Cover the baking dish tightly and chill in the fridge for an hour or two.

Preheat the oven to 350°F (177C).

Bake for 30 to 35 minutes for an internal temperature of 165F (74C).

Dust with the powdered sugar, if using.

Notes

Enjoy cold or warm. Precook it and refrigerate for later.

Try making custard ahead of time, and refrigerate until needed. It should thicken in the refrigerator. Then tear up and toast the croissants, pour on the custard, and cook.