Ingredients:

  • 6 large croissants, preferably day-old (about 340g / 12 oz total), cut into 1-inch cubes
  • 1 cup mixed berries (fresh or frozen, such as blueberries, raspberries, strawberries) (150g / 5.3 oz)
  • 4 large eggs
  • 1 ½ cups whole milk (360 ml / 12 fl oz)
  • ½ cup heavy cream (120 ml / 4 fl oz)
  • ⅓ cup granulated sugar (65g / 2.3 oz)
  • 1 teaspoon vanilla extract (5 ml / 0.17 fl oz)
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons sliced almonds (optional)
  • 2 tablespoons powdered sugar, for dusting (optional)

Instructions:

  1. Cut croissants into cubes. Combine croissant cubes and berries in the baking dish.
  2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined.
  3. Pour the custard mixture evenly over the croissant-berry mixture, pressing down gently to ensure all the croissant pieces are soaked. Cover and refrigerate for at least 30 minutes (or up to overnight).
  4. Preheat oven to 350°F (175°C). Sprinkle with almonds (if using). Bake for 35-40 minutes, or until golden brown and the custard is set. A knife inserted in the center should come out relatively clean.
  5. Let the casserole cool slightly before dusting with powdered sugar (if using), slicing, and serving.