Lemon Rolls with Lemon Icing and Poppy Seeds Recipe
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4.8 from 19 reviews
A delicious and easy Berry Croissant Breakfast Bake featuring mixed berries soaked in a rich custard and baked to golden perfection. Perfect for a cozy brunch or special breakfast, this recipe combines flaky croissants with creamy custard and fresh berries for a sweet, indulgent start to your day.
Total Time:1 hour 5 minutes
Yield:6 servings
Ingredients
Main Ingredients
6 croissants, slightly stale or a day old
2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
1 ½ cups whole milk
1 ½ cups heavy cream
4 large eggs
1 teaspoon vanilla extract
⅓ cup granulated sugar
2 tablespoons powdered sugar (for garnish)
Optional Ingredients
1 tablespoon lemon zest (for a citrusy boost)
Almond extract (optional, for extra flavor)
Orange zest (optional)
Maple syrup (optional, for serving)
Optional Substitutions
Gluten-free option: use gluten-free croissants
Dairy-free option: almond or coconut milk
Healthier version: reduce sugar and use whole milk only
Berry alternatives: cherries, peaches, or mixed fruit
Instructions
Prepare Your Baking Dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
Cut and Arrange the Croissants: Slice the croissants into halves or quarters and layer them irregularly in the baking dish, allowing some pieces to sit higher to create texture and allow custard flow.
Add the Berries: Scatter the mixed berries evenly over the croissant pieces for color and even fruit distribution.
Make the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, and granulated sugar until smooth and well combined.
Pour and Soak: Slowly pour the custard over the croissants and berries, pressing gently so the croissants absorb the liquid. Let the dish rest for 15–20 minutes or refrigerate overnight for deeper flavor.
Bake Until Golden: Bake for 40 minutes, or until the top is golden and the custard is set but still slightly jiggly in the center to maintain creamy texture.
Garnish and Serve: Allow the bake to cool slightly, dust with powdered sugar, and serve with optional maple syrup, whipped cream, or fresh berries for added indulgence.
Notes
Use slightly stale croissants for better custard absorption and less sogginess.
Press gently after pouring custard to avoid crushing the flaky croissant texture.
Add lemon zest for a bright and fresh flavor contrast.
Frozen berries can be used without thawing to prevent excess moisture.
A slight center jiggle when baking ensures a creamy custard rather than a dry texture.
Use heavy cream for a richer custard base.
Mix different berry types for a colorful, visually appealing dish.
Layer croissants irregularly to achieve a contrast of crisp peaks and soft valleys.
Chilling the assembled bake overnight deepens flavor and improves texture.
Top with fresh fruit after baking for freshness and color enhancement.
Broil for the last minute if you desire a caramelized, lightly crisp top.
Use a glass baking dish for even baking and appealing presentation.
Add a layer of cream cheese for a richer, cheesecake-like variation.
