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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
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.

Nutrition Facts

Servings 0