Blackberry Croissant Breakfast Bake


  • 1 1/2 cups frozen blackberries
  • 1 tbsp sugar
  • 3 tbsp blackberry jam, warmed
  • 8 oz. ricotta cheese
  • 1/2 cup heavy cream
  • 3 eggs
  • 5 tbsp honey
  • 1 tsp vanilla extract
  • 2 tsp orange zest, divided
  • 4 large croissants, cut into 1 inch pieces.


  1. Preheat over to 350F. Grease 9×13 inch baking dish with nonstick cooking spray
  2. In small bowl, combine blackberries, sugar and jam until evenly coated
  3. In large mixing bowl, whisk ricotta, heavy cream, eggs, honey, vanilla and 1 tsp orange zest
  4. Sprinkle half of croissant pieces into baking dish. Spoon blackberry mixture overtop, then sprinkle with remaining croissant pieces. Pour ricotta mixture overtop. Let sit 30 minutes or overnight in refrigerator.
  5. Bake, uncovered 25 minutes. Cover with foil and bake 15 minutes longer. Let rest 10 minutes. Sprinkle remaining orange zest.

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