Individual Baked Croissants with Caramelized Fruit

By • February 22, 2016 0 Comments

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Author Notes: I’ve been experimenting with ideas for breakfast bread puddings or baked French toast. I didn’t want too much bread and I wanted to include caramelized fruit. When I saw a package of fresh croissants at Costco, the idea came together.

I wanted to bake them in individual containers. There’s something very appealing about having our own single serving. I found Italian jam jars at a local restaurant supply store and knew they would be perfect. Whatever you bake this in, it has to be oven safe. Any jam jar will work but I used a 5-oz size. I think this is a perfect size, especially if you have a large menu.

I use caramelized apples with raisins but you can easily substitute dried figs, pears or any summer stone fruit. You can change up the spices by adding ginger or cardamom.

Another reason you’ll come back to this recipe over and over again is that you prepare it the night before and bake it in the morning. Pretty simple and the house smells wonderful!
At Home with Friends


Serves 8 people

  • 4 apples, seeded (I use Braeburn Honey Crisp or Pink Lady) and cut into 1/2-inch slices
  • 1/4 cup brown sugar
  • 1/4 cup melted unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup dark raisins
  • 3 large eggs, room temperature
  • 3/4 cup whole milk
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 croissants sliced into 1/2 inch pieces
  • Greek yoghurt, creme fraiche or whipped cream (to serve)
  • Fresh ground nutmeg (to serve)
  1. In a large saute pan, saute the apples in melted butter with the sugar, lemon juice, cinnamon, nutmeg and raisins. Apples need to be tender but not falling apart. The juices should be reduced and syrupy. Set aside to cool.
  2. In a large bowl, whisk the eggs, milk, cream and vanilla. Add the croissants and the fruit mixture.
  3. Gently combine the mixture until the croissants are thoroughly soaked with the liquid.
  4. Divide evenly between eight 5-oz jam jars. (They must be oven proof!) Cover and refrigerate overnight.
  5. Line a baking dish (large enough to hold eight jars) with paper towels, place all of the glasses in the baking dish and add hot water approximately 1/3 of the way up the jam jars.
  6. Bake 20-25 minutes until the top is golden and the mixture is set. These can sit at room temperature for at least 2 hours.
  7. Top with yoghurt or creme fraiche, or whipped cream. Grate fresh nutmeg over the top. Enjoy!

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