Easy Sheet Pan Breakfast Croissants – Your New Weekend Favorite
Indulge in delicious Sheet Pan Breakfast Croissants, a perfect weekend treat with minimal effort.
Equipment
- Mixing bowl
- Whisk
- Baking Pan
- Oven
Ingredients
- 8 pieces Croissant day-old preferred
- 1 cup Whole milk can use almond or coconut milk
- 1/2 cup Heavy cream substitute with lighter dairy-free alternative
- 4 large Eggs beaten
- 1/2 cup Granulated sugar or maple syrup as alternative
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon optional
- 1 cup Blueberries or substitute with other berries
- 1 cup Raspberries or substitute with other berries
- 1 cup Powdered sugar optional for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together whole milk, heavy cream, beaten eggs, granulated sugar, vanilla extract, and ground cinnamon in a large mixing bowl until frothy.
- Fold in the croissant pieces gently, letting them soak for about 15 minutes.
- Grease a 9x13 inch baking pan with butter or non-stick spray.
- Pour half of the custard mixture into the greased pan, spreading it evenly.
- Sprinkle with blueberries and raspberries, then cover with the remaining custard mixture.
- Bake for 30-35 minutes or until golden brown.
- Cool for about 10 minutes, then dust with powdered sugar before serving.
Notes
Optional: Serve warm with a drizzle of maple syrup or extra berries.