Editor

Evolve Mixed Berry Croissant Bake

I love getting together with friends around the table and dishing tea about happenings, past and planned for the month and some delicious food in various formats. So, whether it’s sweet pancakes, crisp fresh salad, or indulgent bennys, there’s always something for everyone. This recipe takes my love of a sweet start to the day; I’ll more often than not choose the sweet option on the menu and take advantage of a speedy shortcut to give a deliciously indulgent breakfast bake studded with bursts of summer berry goodness layered in a rich, cheesecake-like custard. Thanks to the store-bought croissants, preparation is minimal. “Nothing says hello world we’re gay like mimosas and brunch.”

Mixed Berry Croissant Bake

Serves 6-8

Ingredients

4 large baked croissants broken into small pieces
1 cup sliced strawberries
½ cup blueberries
½ cup raspberries
8oz cream cheese, softened
2/3 cup granulated sugar
¾ cup milk
2 large eggs
2 teaspoons vanilla extract

Method

Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray
Spread the broken croissant pieces evenly in the prepared baking dish

3. Place all the berries evenly over the croissants. Give a little mix together with a spatula (or your hands)

4. Beat cream cheese with an electric mixer until fluffy. Gradually add the sugar, milk, eggs, and vanilla. Mix until well combined. Pour this mixture all over croissants and berries

5. Cover dish and place in the fridge for 15 minutes or up to 14 hours. Remove cover and bake for 35 to 40 minutes or until golden brown and set

6. Serve warm with powdered sugar and/or syrup, if desired. Enjoy!

Pride month should be celebrated year-round. It should welcome all tastes to the table, so with this being a sweet dish, why not serve it with a fresh, crispy salad (how about my Rainbow salad with Green Goddess dressing?) Any meat-eaters out there can be satiated with a side helping of bacon or sausage to satisfy their savoury tooth.

While this bake is ideally served warm, any leftovers can be wrapped and stored in your refrigerator for up to 2 days. A quick reheat in the microwave brings them back to their “ fresh from the oven” toasty goodness.

Bio:

Award-winning Irish, Canadian baker, chocolate aficionado, and LGBTQ+ father of two, Gavan Knox is the only competitor from Eastern Canada to appear on the third season of Food Network Canada’s The Great Chocolate Showdown, where he defined his baking philosophy of taking point on using unexpected ingredients and flavours.

Having appeared on numerous Canadian daytime TV shows including CTV’S The Marilyn Denis Show, Cityline, CP24, CTV Calgary, CHCH and The Kelly Kutrara Show, Knox has become the resident baking expert on CTV’S The Social and CTV’S Your Morning.

Knox has also been featured in major publications such as Foodism Toronto, The Montreal Guardian, The Guardian, Delicious Magazine, Gay Times and Attitude.

Instagram: https://www.instagram.com/crumbsinmybeardyyz

TikTok: https://www.tiktok.com/@crumbsinmybeardyyz

Website: https://crumbsinmybeard.ca

Media: https://crumbsinmybeard.ca/in-the-press/