Croissant Bake
A comforting and versatile bake that turns croissants into a delicious custardy dish, perfect for brunch or dinner gatherings.
Ingredients
Main Ingredients
- 6 units store-bought croissants, day-old or slightly stale Thick slices soak up custard beautifully.
- 4 large eggs Provides structure and richness.
- 1.5 cups whole milk Can substitute with 1 cup milk plus 1/2 cup cream for extra richness.
- 1/4 cup maple syrup or honey For a touch of sweetness; omit for savory versions.
- 1 teaspoon vanilla extract Brightens the custard.
- 1/2 teaspoon ground cinnamon Warming spice that complements the butteriness.
- 1 pinch salt Balances the flavors.
- 1 cup mixed berries or sliced apples (optional) Adds freshness or fruity pockets.
- 1/2 cup grated Gruyere, cheddar, or dairy-free cheese (optional) Use for savory builds.
- 2 tablespoons melted butter Brush tops for extra crispness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Tear croissants into large chunks and spread half of them in the dish. Scatter fruit or cheese over this layer.
- Whisk eggs, milk, maple syrup, vanilla, cinnamon, and salt in a large bowl until smooth.
- Pour half of the custard mixture evenly over the croissant layer. Press down gently to soak it up.
- Add the remaining croissant pieces, layer the rest of the fruit or cheese, and pour over the remaining custard. Dot with melted butter.
- Let it sit for 10–15 minutes to absorb or refrigerate overnight for a deeper soak.
Baking
- Bake uncovered for 35–40 minutes, or until the custard is set and the top is golden.
- Let the Croissant Bake rest for 5–10 minutes before serving.
Notes
For variations, make it savory by adding sautéed mushrooms and herbs or an indulgent dessert by drizzling with warm caramel. Refrigerate leftovers for up to 3 days or freeze individual slices for up to 2 months. Assemble the night before for a stress-free morning.