Recipe: Very Berry Croissant Bake

• Stock Market Chiquitita Extra Virgin Olive Oil, in your Prepara Olive Oil Sprayer
• 6 croissants
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup strawberries, chopped
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1 Tbsp vanilla extract
• 1 tsp lemon zest
• 1 cup Finch & Fennel Lemon Curd
• Powdered sugar, for finishing

Directions

Preheat your oven to 350F. Using your Prepara Olive Oil Sprayer filled with Stock Market Chiquitita Extra Virgin Olive Oil, spray a 9×13 baking dish.

Slice the croissants into halves and layer them evenly in the prepared baking dish. Sprinkle the blueberries, raspberries, blackberries, and strawberries evenly over the croissant layers; set aside.

In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and lemon zest until the mixture is combined and smooth. Pour the prepared custard mixture evenly over the layered croissants and berries; gently press down to ensure the croissants absorb the custard; let it sit for at least 15 minutes at room temperature, allowing the croissants to fully soak in the custard (you can also prepare this ahead of time and put it in the refrigerator overnight).

Place the baking dish in the preheated oven and bake for about 30 minutes or until the top is golden brown and the custard is set around the edges; allow the bake to cool for 10 minutes or so. Dust with powdered sugar and dollop with Finch & Fennel Lemon Curd right before serving!

Enjoy!