Sweet Croissant Bake
Rebel Bread's recipe for a delicious and unique croissant bake
This Rebel Bread croissant bake is like a cross between a gooey bread pudding and a cobbler that showcases whatever fruit you have on hand. We love it with blueberries (both fresh and frozen work), and can’t wait to make it with every kind of farmers’ market fruit.
6 day-old croissants (or about 1lb of sweet, fluffy bread)
About 2 cups fresh seasonal fruit (or frozen will do)
340g / 12oz cream cheese, softened
300g / 1-¼ cup milk
100g / ½ cup sugar
10g / 2 tsp vanilla extract
zest of 1 orange
powdered sugar for garnish
Mix softened cream cheese, milk, sugar, eggs, vanilla, and orange zest in a large bowl until blended. There can be little pieces of cream cheese, but not large chunks.
Slice croissants into 1-inch cubes.
Cut fruit into bite-sized pieces if needed (e.g. Peaches will need to be cut into small cubes, berries can be used as they are).
Toss croissant pieces and fruit into your liquid mixture until thoroughly coated. Cover and refrigerate for 30 minutes, or up to overnight, so that the croissants can absorb the custard.
Preheat oven to 350ºF. Grease a 9” x 13” baking dish with butter.
When ready to bake, pour your croissant mixture into the greased baking dish and spread out evenly with a spatula.
Bake uncovered for 30 – 35 minutes until set and cooked through.
Allow to cool before cutting. Dust pieces with powdered sugar before serving.
Croissant Bake pieces can be served like a cake and topped with whipped cream or fresh fruit. Or pile on a platter like brownies and leave them on a table at the potluck. Refrigerate any leftover pieces for up to a few days, and bring to room temp before serving again.