Description
A delicious and easy croissant bake with fresh berries and cream cheese.
Ingredients
Scale
- 4 large croissants (cut up into pieces (about 6 full cups))
- ½ cup fresh or frozen blueberries
- ½ cup fresh or frozen raspberries
- 8 oz. cream cheese (softened)
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- ¾ cup whole milk
- powdered sugar (for serving, optional)
- maple syrup (for serving, optional)
Instructions
- Preheat oven to 350°F. Lightly coat a 9-inch square pan with cooking spray.
- Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
- In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition.
- Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.
- Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
- Serve warm with powdered sugar or maple syrup.
Notes
- For best results, use day-old croissants for added texture.
- This dish can be prepared the night before and baked in the morning for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 8g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg