Blackberry Croissant Breakfast Bake

By CheeseDiva

Ingredients

• 8 croissants, cut or torn into 2-inch pieces
• Butter or cooking spray
• 1 pint blackberries (about 3 cups)
• 4 cups (1 quart) whole milk
• 6 large eggs
• 2/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt

Details

Servings 8
Adapted from thekitchn.com

Preparation

Step 1

Arrange a rack in the middle of the oven and heat to 350°F. Spread the croissant pieces in a single layer on a baking sheet. Toast until dry, hard, and very lightly toasted, about 10 minutes. Set aside to cool slightly.

Coat a 3-quart or 9x13-inch baking dish with butter or cooking spray. Place the croissant pieces in the baking dish in an even layer. Sprinkle evenly with the blackberries.

Whisk the milk, eggs, sugar, vanilla, cinnamon, and salt together in a large bowl. Pour evenly over the croissants and berries. Press down on any large croissant pieces that aren't submerged in the liquid. Set the baking dish aside for 15 minutes so that the croissants absorb some of the liquid.

Bake uncovered until puffed, golden-brown, and a toothpick inserted into the middle comes out clean, 45 to 55 minutes. If the top is getting dark before the inside is baked through, tent the dish loosely with aluminum foil.

Place the croissant bake on a wire cooling rack. Let stand at least 10 minutes before serving warm. Dust with powdered sugar or drizzle with

Make ahead:

The croissant bake can also be prepared the night before. After pouring the milk mixture into the baking dish, cover the dish with plastic wrap and refrigerate. The next morning, uncover the dish and bake.

Leftovers will keep for 5 days in the refrigerator. Serve cold, at room temperature, or warmed.

wheat-free

no-oil-added