I made this Berries & Cream Brunch Bake when my cousins were in town, and it was exactly the kind of thing I wanted to serve: something that felt special and brunch-y without requiring me to spend the entire morning in the kitchen while everyone else was having fun. Even better, the whole thing sits in the fridge overnight and is ready to pop in the oven the next morning—which is exactly the kind of hosting recipe I like to keep in my back pocket.
It’s warm, golden, loaded with juicy berries, and the whipped crème fraîche is honestly what makes the whole thing. It’s light, tangy, and not too sweet, which perfectly balances the richness of the bake. Basically, it’s an easy make-ahead brunch recipe that makes you look like the effortlessly chic host that you are—even if you were running around in your pajamas ten minutes before everyone sat down.
Ingredients
For the brunch bake:
- 8 large eggs
- salted butter, for greasing
- 7 plain large croissants (or 24 mini croissants), torn into bite sized pieces
- 3 cups mixed fresh berries (blueberries, blackberries, raspberries, etc), divided, plus more to serve
- 2/3 cup plus 2 tbsp granulated sugar, divided
- 1 lemon , finely grated zest
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1.5 cups whole milk
For the whipped creme fraiche:
- 1 (8 oz) container of creme fraiche
- 1/4 cup heavy cream
- 2 tsp granulated sugar
- pinch of kosher salt
Method
To make the brunch bake:
- Lightly grease a 9-by-13” baking dish with butter. Add the croissants and 2½ cups of the berries to the baking dish and gently toss to mix.
- In a large bowl, whisk the eggs until combined. Add ⅔ cup of the granulated sugar, vanilla, lemon zest, and salt, then whisk until smooth. Stir in the milk and creme fraiche, then mix until smooth.
- Pour the creme fraiche mixer over the croissants, pressing gently on the croissants with a spatula to help coat. Top with the remaining ½ cup of berries. Cover with foil and refrigerate at least 6 hours, preferably overnight.
- Preheat the oven to 350°F with a rack in the center position. Transfer the covered breakfast bake to the oven and bake for 45 minutes. (The breakfast bake will be puffed and mostly set.). Discard the foil, sprinkle with the remaining 2 tablespoons of sugar, and bake uncovered until golden brown and set, about 25 minutes. (The finished breakfast bake should jiggle like a set Jell-O when it is fully cooked.) Let stand for 10 to 15 minutes.
To make the whipped creme fraiche:
- In a large bowl, whip together the creme fraiche, heavy cream, sugar, and salt on medium-high until soft peaks form, about 3 minutes.
- Serve the breakfast bake with more berries and whipped creme fraiche.
Enjoy!
Cortney
Cortney LaCorte
Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings
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