Advertisements

Croissant Breakfast Bake

I do like something with a bit of sweetness to it for a late breakfast on the weekends and this is one I love. I use stale croissants that I steep in a sweet vanilla eggy mixture and what you get after 35 minutes in the oven is a kitchen full of sweet bready aroma and a croissant bake that has a donut like flavour studded with tart berries and crunchy flaked almonds on top. I also love the bits of croissant that stick out they crisp up in the oven.

This is also a fab make ahead breakfast for a large crowd double or triple the recipe. The night before, make it up and stick in the fridge, next morning pop it into the oven for a no stress breakfast. The only downside I have when it comes to this is when I make it the night before it often ends up a midnight snack. Willpower fails me and I almost always give in. I hope you enjoy.

A sensational make ahead breakfast. Stale croissants are steeped in egg lightly sweetened and give you an almost donut tasting breakfast dish.

ShareTweetSaveShareShareBigOven

breakfast croissant bake with berries and flaked almonds

Yields4 Servings

 15 g Butter for greasing dish
 4 Large CroissantsPreferably stale
 150 ml Full fat milk
 3 Eggs
 1 tsp Vanilla extract
 75 g Caster Sugar
 150 g Frozen Mixed berries
 25 g Flaked almonds

1

Grease a 8 x 8" oven proof dish with butter. To this, tear in crossiants.

2

In a small measuring jug whisk together milk, egg, vanilla and sugar. Pour over the croissants. Push down gently to submerge the crossiants. Scatter the berries over poking them into the gaps.

3

Cover with cling wrap and refrigerate overnight or for as long as you can.

4

When ready to cook, remove from the fridge. Heat oven to 180°C. Allow to sit at room temperature while waiting for oven to heat up.

5

When oven has heated up remove cling wrap scatter with flaked almonds. Place in the oven for 35 - 40 minutes until billowing and golden brown on top.

Category

Ingredients

 15 g Butter for greasing dish
 4 Large CroissantsPreferably stale
 150 ml Full fat milk
 3 Eggs
 1 tsp Vanilla extract
 75 g Caster Sugar
 150 g Frozen Mixed berries
 25 g Flaked almonds

Directions

1

Grease a 8 x 8" oven proof dish with butter. To this, tear in crossiants.

2

In a small measuring jug whisk together milk, egg, vanilla and sugar. Pour over the croissants. Push down gently to submerge the crossiants. Scatter the berries over poking them into the gaps.

3

Cover with cling wrap and refrigerate overnight or for as long as you can.

4

When ready to cook, remove from the fridge. Heat oven to 180°C. Allow to sit at room temperature while waiting for oven to heat up.

5

When oven has heated up remove cling wrap scatter with flaked almonds. Place in the oven for 35 - 40 minutes until billowing and golden brown on top.

Croissant Breakfast Bake
Croissant Breakfast Bake
Buttermilk Pancakes with maple syrup

You May also like:

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: