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Overnight Breakfast Berry Bake with Caramel Syrup

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 servings
Author A Bountiful Kitchen


  • 4 large croissants torn up or leftover bread such as french bread
  • 6 large eggs
  • 2 cups half and half or whole milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • 1-2 tablespoons sugar
  • 2 cups berries fresh or frozen


  • 1 cup Karo Syrup light
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 teaspoon vanilla
  • pinch of salt


  1. Grease a 9x13 pan.
  2. Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.
  3. Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.
  4. Pour the egg mixture over the croissants in pan.
  5. Cover and let sit in fridge overnight or at least 6 hours.
  6. About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1-2 tablespoons sugar.
  7. Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.
  8. Make syrup while breakfast is baking.

For syrup:

  1. Place Karo syrup, cream and sugar into a pan. Bring to boil. Continue cooking at a boil for about 5 minutes. Remove from heat and add 1 teaspoon vanilla and pinch of salt.
  2. When Overnight Berry Bake is done, remove from oven and drizzle about 1/2-1 cup of the syrup over the baked dish. Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc.