Serves 6
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Give yourself a great start to the morning with this berry croissant crumble as a breakfast casserole. Nuts, berries and yoghurt will provide you with energy and the best of nutrients for the rest of the day.


  • 2 cups milk
  • 3 eggs, at room temperature
  • ½ cup thickened cream
  • ¼ cup caster sugar
  • 1 tsp vanilla essence
  • 12 mini croissants, torn
  • 400 g frozen mixed berries
  • ½ tsp ground cinnamon
  • ¼ cup white chocolate melts
  • ½ cup toasted nut muesli
  • 2 tbsps shelled pistachios
  • 2 tbsps pepitas (shelled pumpkin seeds)
  • 1 cup vanilla yoghurt, to serve

Preheat oven to 160 C. Whisk milk, eggs, cream, sugar and essence in a jug. Layer croissants in a 1.5 litre (6 cup) ovenproof dish.


Pour egg mixture evenly over top of croissants. Sprinkle with berries and cinnamon. Stand for 20 minutes.


Place dish in a large roasting pan. Add enough boiling water to come halfway up side of the dish. Bake for 35 mins or until just set at centre. Remove from oven.


Combine white chocolate melts, muesli, pistachios and pepitas in a bowl. Sprinkle the muesli mixture over top of croissants. Top with some of the yoghurt. Serve with the remaining yoghurt.

TIP: To avoid overcooking the crumble, remove the dish from the water bath as soon as you take it out of the oven.
BUDGET TIP: Omit pistachios, use flaked almonds instead.

Photo: bauersyndication.com.au

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