Recipes

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.

[cooked-sharing]

breakfast croissant bake with berries and flaked almonds

Yields4 Servings

 15 g Butter
 4 Large Croissants
 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
 4 Large Croissants
 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.

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Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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