Combine the very best bits of croissants, casseroles and French toast, toss them together with fresh berries, and you've got berry croissant puff bake. This tender, creamy puff is made with custard-soaked croissants and a summery combination of blackberries, raspberries and blueberries, just barely sweetened with a hint of maple syrup. It's the perfect dish to make for a brunch crowd, as the entire bake is even better when prepared the day before and popped in the oven just 40 minutes before serving.
The recipe relies on a few easy ingredients: store-bought croissants, berries and a homemade custard made with sugar, eggs, vanilla, maple syrup — and a secret ingredient. The cream cheese in this custard is the key to preventing the final dish from becoming too cloying. Instead, it adds a lovely tang that really balances out the sweet berries and maple syrup.
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Cooktop Cove
Berry croissant puff bake
10
30 minutes
40 minutes
1 hour 10 minutes
4 large croissants, cut into 2-inch pieces (about 6 cups total)
1/3 cup fresh blueberries
1/3 cup fresh raspberries
1/3 cup fresh blackberries
8 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons maple syrup
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons butter, plus a bit for greasing the pan
Butter a 9-inch square baking pan, and arrange the croissants in it.
Scatter the berries evenly over the top.
In a bowl, beat the cream cheese and sugar together until smooth.
Add the maple syrup, eggs and vanilla, and beat once more.
Finish by slowly drizzling in the milk, beating all the while, until smooth.
Pour the custard mixture over the croissants and berries. Wrap in plastic wrap, and chill at least 20 minutes or overnight.
When ready to bake, preheat the oven to 350F, and remove the plastic wrap.
Dot the top of the bake with butter, and bake for 35 to 40 minutes, until just set and slightly browned on top. (If it starts to become too browned, tent the pan with foil).
