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Lemon Rolls Recipe

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4.9 from 3 reviews

This Berry Croissant Breakfast Bake is an easy, delicious morning treat featuring layers of slightly stale croissants soaked in a creamy custard and topped with mixed berries. Perfect for brunch or a special breakfast, its golden, custardy texture is complemented by fresh fruits and a dusting of powdered sugar for a sweet, bakery-style experience.

Ingredients

Main Ingredients

  • 6 croissants, slightly stale or a day old
  • 2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar
  • 2 tablespoons powdered sugar (for garnish)
  • Optional: 1 tablespoon lemon zest for a citrusy boost

Optional Add-Ins / Substitutions

  • Gluten-free option: use gluten-free croissants
  • Dairy-free option: almond or coconut milk
  • Healthier version: reduce sugar and use whole milk only
  • Extra flavor: almond extract, orange zest, maple syrup
  • Richer custard: replace ½ cup milk with extra cream
  • Berry alternatives: cherries, peaches, or mixed fruit

Instructions

  1. Prepare Your Baking Dish. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the croissant layers bake evenly without sticking.
  2. Cut and Arrange the Croissants. Slice the croissants into halves or quarters. Arrange them in the dish, allowing some pieces to sit higher than others for texture and custard flow.
  3. Add the Berries. Scatter the mixed berries evenly across the croissants. Mix colors for visual appeal and even fruit distribution.
  4. Make the Custard. In a large bowl, whisk together eggs, milk, cream, vanilla, and sugar until fully smooth. This custard creates the creamy base that binds the bake.
  5. Pour and Soak. Pour the custard slowly over the croissants, pressing gently so each piece absorbs the liquid. Allow the dish to rest for 15–20 minutes or refrigerate overnight.
  6. Bake Until Golden. Bake for 40 minutes, or until the top becomes golden and the custard is set but still softly jiggling in the center.
  7. Garnish and Serve. Cool slightly, then dust with powdered sugar. Add maple syrup, whipped cream, or fresh berries for extra indulgence.

Notes

  • Use slightly stale croissants to absorb custard better and prevent sogginess.
  • Press gently after pouring custard to ensure deep absorption without crushing the flaky texture.
  • Add lemon zest for a bright, bakery-style flavor contrast.
  • Use frozen berries straight from the freezer to prevent excess moisture; no need to thaw.
  • Don’t overbake; a slight center jiggle keeps the custard creamy, not dry.
  • Use heavy cream for the richest, smoothest custard texture.
  • Mix berry colors for a visually stunning bake suitable for holidays or brunch boards.
  • Add almond extract for a pastry-shop flavor boost.
  • Layer croissants irregularly so peaks crisp and valleys soften for ideal texture contrast.
  • Overnight chilling deepens flavor and gives a more custard-like texture.
  • Top with fresh fruit after baking to add freshness and enhance color.
  • Broil for the last minute if you want a caramelized, lightly crisp top.
  • Use a glass dish for even baking and an attractive presentation.
  • Add a cream cheese layer for a richer, cheesecake-like variation.

Find it online: https://lovelycooks.com/lemon-rolls-recipe/