- 300 g croissants
- 150 g eggs
- 300 ml milk
- 200 ml heavy cream
- 90 g sugar
- 5 ml vanilla extract
- 5 g orange zest
- 250 g mixed fresh fruit
- 20 g butter
- 20 g powdered sugar
Cut the croissants into medium pieces and arrange them evenly inside a buttered baking dish, leaving small spaces so the custard can circulate properly later.
Whisk eggs, milk, cream, sugar, vanilla, and orange zest together until completely smooth, making sure the sugar dissolves and the eggs are fully blended evenly.
Scatter the prepared fruit between and over the croissant pieces, distributing everything evenly so each serving contains both pastry and juicy fruit in every bite.
Pour the custard slowly over the croissants, pressing the pieces down gently with a spoon so they absorb the liquid without becoming completely crushed inside.
Leave the assembled dish for fifteen minutes, allowing the croissants to soak thoroughly while the oven preheats to a moderate baking temperature of 180 degrees.
Bake until the custard is set, the center no longer looks liquid, and the exposed croissant edges become deeply golden and lightly crisp on top.
Cool the bake briefly before serving, then dust with powdered sugar and add extra fresh fruit for a colorful, fragrant, and comforting dessert presentation overall.
