A berrylicious croissant breakfast casserole
If you’re craving something that’s sweet with a touch of healthy for breakfast, then why not take the plunge and whip up this deliciously light croissant breakfast casserole? It’s got all of the things you’d hope for in a warm home-cooked meal to start the day, with a little bit of a twist. Aside from looking fancy thanks to a thick layer of fresh fruit, this unique casserole includes universally loved bread, croissants, which are perfectly combined with sweet and salty flavors rendering them hardly recognizable by the time you’re finished.
What is it?
This delightful croissant casserole includes a handful of croissants that are enveloped in a thick layer of sweet custard, and the sauce leeches into the bread, turning the buttery goodness into a meal that’s almost a dessert. With a hearty dose of fresh-picked berries that can be swapped out to include all your favorites, and a gentle hint of orange and nutmeg, it really is a one-of-a-kind oven-baked recipe, and it’s the perfect solution for breakfast.
A croissant casserole recipe topped with fresh berries
This decadent croissant breakfast casserole is easy to throw together since it only needs a handful of very simple ingredients. Enjoy a slice with a hot cup of tea or coffee and the rich buttery meal will go down easy, satisfying every guilty craving you have to start the day. It’s simple enough for a low-key, stay-at-home meal, but it’s also beautiful which is why it’s the perfect centerpiece for holiday brunch too. Make it fresh, or whip up a batch the night before, as this casserole will taste even better if it gets a chance to rest in the fridge, though it shouldn’t remain there for more than 12 hours.
Preparation time: 20 minutes
Resting time: 30 minutes
Cooking time: 1 hour 5 minutes
Calories: 346
Servings: 10
Ingredients
- 8 eggs
- 6 full-size croissants
- 3 cups whole milk
- 3 cups berries (blueberries, strawberries, cherries, blackberries, etc.)
- 1 cup granulated sugar
- ½ cup orange juice
- ¼ cup icing sugar
- ¼ cup maple syrup
- 3 heaping tablespoons cannabutter
- 2 teaspoons vanilla extract
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon Himalayan salt (regular table salt will work in a pinch)
Tools
- Baking sheet
- 9x13 baking dish
- Microwave safe bowl
- Large mixing bowl
- Whisk
Instructions
-
Preheat the oven to 450°F.
Cut the croissants into 2-inch pieces and then arrange them on a deep-rimmed baking sheet by scattering them evenly spaced out.
Bake the croissant pieces for 3 minutes.
Grease a 9x13 baking dish and then transfer the croissant sections over to it.
Now, add the berries to the baking dish to create an even layer that partially covers the croissants.
Put the cannabutter in a microwave-safe dish and then heat it on high in 30-second increments until it melts and there are no lumps left behind.
Add the melted butter, orange juice, eggs, granulated sugar, nutmeg, cinnamon, salt and milk to a large mixing bowl, and then whisk the ingredients together until they are thoroughly combined.
Pour the freshly made mixture over top of the croissants and berries.
Leave the unbaked croissant casserole on the counter for approximately 30 minutes, which should give the bread enough time to soak up a lot of the liquid. Use a spatula or spoon to press down on the tops as they soften until they’re completely submerged.
Drop the temperature of the oven down to 350°F, cover the dish in aluminum foil for protection, and then bake the breakfast casserole for 30 minutes.
After 30 minutes, remove the foil and return the casserole to the oven for an additional 30 minutes. When it is done, you’ll see the liquid disappear and the topping gets a nice golden brown colour to it.
Once it’s baked, slice the casserole into 8 or more servings and then top it with a sprinkling of icing sugar and a drizzle of maple syrup before serving.
