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Almond Croissant Breakfast Bake Recipe

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4.3 from 48 reviews

  • Author: Ezabella
  • Total Time: 1 hour 30 minutes
  • Yield: 45 servings

Description

This Almond Croissant Breakfast Bake is a decadent, make-ahead breakfast casserole featuring layers of stale croissants soaked in a rich almond-infused custard, topped with almond slices and a dusting of powdered sugar. Perfect for brunch or a special morning treat, it combines the buttery flakiness of croissants with the nutty sweetness of almond paste to create a comforting and indulgent baked dish.

Ingredients

Croissant Layer

  • 12 croissants, stale

Custard Mixture

  • 2 cups half & half
  • 1/2 cup granulated sugar
  • 6 eggs, beaten
  • 2 teaspoons vanilla extract

Topping

  • 1-2 tablespoons almond slices
  • Powdered sugar, for dusting

Almond Paste

  • 3/4 cup almond flour
  • 1/3 cup powdered sugar
  • 2 egg whites
  • 1/3 cup butter, melted and cooled
  • 1 1/2 teaspoons almond extract
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Dry the Croissants: Set croissants out the night before to dry out, or use croissants that are a few days old to ensure they absorb the custard well.
  2. Make Almond Paste: In a medium-sized bowl, combine almond flour, powdered sugar, egg whites, melted and cooled butter, almond extract, vanilla extract, and salt. Mix until smooth and set aside.
  3. Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking.
  4. Layer Croissants and Paste: Slice or tear croissants into bite-sized pieces. Sprinkle half of the croissant pieces evenly in the baking dish, then dot spoonfuls of half the almond paste over them. Add the remaining croissant pieces on top.
  5. Make and Pour Custard: In a bowl, whisk together half & half, granulated sugar, vanilla extract, and beaten eggs. Pour this custard mixture evenly over the layered croissants, then dot the remaining almond paste on top.
  6. Add Toppings and Soak: Sprinkle almond slices over the top. Cover the baking dish with foil and place it in the refrigerator to soak for at least 30 minutes to allow the croissants to absorb the custard.
  7. Preheat and Bake: Preheat the oven to 350°F (175°C). Place the soaked breakfast bake in the oven and bake covered with foil for 35 minutes.
  8. Finish Baking: Remove the foil and bake for an additional 10 minutes to brown the top and crisp up the almond slices.
  9. Serve: Once baked, dust the almond croissant breakfast bake with powdered sugar and serve warm for a delicious breakfast or brunch treat.

Notes

  • Using stale croissants is essential to prevent the bake from becoming soggy and to ensure proper custard absorption.
  • The almond paste can be prepared a day ahead to save time on the day of baking.
  • For a richer flavor, whole milk can be used instead of half & half, but it may affect the creaminess of the custard.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
  • To make smaller portions, halve the recipe and adjust baking time accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/almond-croissant-breakfast-bake-recipe/