Berry croissant bake
Berry croissant bake is made with layers of mixed berries, croissants that are soaked in a cream cheese mixture with a hint of lemon zest!
Equipment
- tall glass baking sheet pan
Ingredients
- 20 oz croissants
- 1 cup quartered strawberries
- 1 cup blueberries
- 1 cup raspberries
- 8 oz temperature cream cheese
- 2 eggs
- 3/4 cup milk
- 1/3 cup white granulated sugar
- 1 tsp vanilla
- zest of 1 lemon
- syrup for serving
Instructions
- Start by cutting all of the croissants into four pieces then place half of them to the bottom of a tall baking pan. on top of the croissants evenly distribute half of all the berries.
- In a large bowl add 8 oz room temperature cream cheese and 1/3 cup white granulated sugar with either a hand mixer or a stand mixer, whip the cream cheese and sugar until it becomes smooth and creamy. (about 5 minutes)
- Next, beat in 2 eggs into the cream cheese mixture, just enough to incorporate them into the cream cheese. About one minute.
- Then add in 1 tea spoon of vanilla extract, lemons zest, and 3/4 cup milk. Mix to incorporate.
- Pour half of the cream cheese mixture over the first layer of the croissants and berries. Using a spoon, press down on the croissants so the cream cheese mixture soaks into them.
- Repeat this process with the rest of the ingredients. Cover with plastic wrap and let it soak over night or at least 1 hour.
- Bake uncovered at 375 for 30 minutes or until the top is slight golden. Dust with a little powdered sugar.
- Serve warm with maple syrup and enjoy!
