Berry Croissant Breakfast Bake

Cook Time 40 minutes

Servings 8-10

Ingredients

4-5 large day-old butter croissants, halved lengthways

250g fresh berries (blueberries and raspberries mixed)

250g cream cheese, room temperature

125g caster sugar

2 eggs, room temperature

1 tbsp lemon zest

1 tsp vanilla bean paste

250ml thickened cream

125g toasted muesli or granola

Icing sugar, sifted to serve

Yoghurt, to serve (optional)

Method

Preheat oven to 170°C. Line and grease a 22cm deep baking dish (pie dish works well).

Evenly spread some berries on the base of the dish. Arrange the croissants in and amongst the berries. Top with remaining berries, reserving a few to serve. Set aside.

In a large measuring jug, whisk the cream cheese, eggs, caster sugar, lemon zest, vanilla bean paste and thickened cream until smooth.

Pour the cream mixture over the croissants and berries and allow this to soak for 30 minutes (longer is better). Top with muesli and lightly press down.

Bake on an oven tray (to catch any overflow) for 30 - 40 minutes until custard looks set and is golden brown. Allow to cool slightly and dust with icing sugar.

Serve with yoghurt and additional berries.