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Croissant Breakfast Bake

Yields4 Servings

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

breakfast croissant bake with berries and flaked almonds

 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

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


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.


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


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.


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.

Nutrition Facts

Servings 0