Raspberry Croissant Breakfast Bake
Craving breakfast ideas for Christmas morning? This beautiful, sweet dish is full of fluffy croissants, sugar and vanilla. Made easily with love! Prepare one day ahead and bake the next morning for a quick, no-fuss holiday morning meal. Top with raspberries, sliced almonds and powdered sugar for a beautiful finish.
Ingredients
- 4 to 5 croissants
- 1 cup raspberries
- 2 cups milk
- 2 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For topping, optional:
- 1/4 cup sliced almonds or your preferred chopped nuts
- 1/4 cup powdered sugar for dusting
Instructions
- Using your hands, tear croissants into small pieces. Layer half of the croissant pieces into your 8x8-inch (or similar) baking dish. Top with half of the berries and remaining croissant pieces.
- In a large bowl, whisk milk, eggs, sugar, vanilla and almond extract. Pour over the croissants. Gently press to ensure all the croissant pieces are soaking in the liquid. Top with remaining berries. Let stand for 15 minutes (or cover and refrigerate, if making ahead).
- When ready to bake, preheat your oven to 350 degrees F.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The center should be set and puffed up when done.
- Sprinkle with sliced almonds and dust with powdered sugar, if desired.
- Let stand for 10 minutes before serving.
- Slice, serve and enjoy!
Notes
To store: cover and refrigerate for up to 3 days.
To make ahead (up to 2 days): Prepare the croissant bake completely, cover and refrigerate until ready to bake. When ready to bake, uncover and bake as instructed.