The holidays are here! How did that happen so fast? One of my favorite holiday flavor combos is cranberries, orange, and warming spices. The idea for this Cranberry Gingerbread Croissant Bake popped into my head last week and I LOVED creating it. I loved eating it even more! It tastes like the holidays!
My Blueberry Croissant Bake has been one of the top recipes on my blog for years now. I loved creating a holiday version full of croissants, fresh cranberries, and an orange gingerbread flavored custard. Your home will smell fantastic baking this and your tastebuds will be jumping for joy. We loved it topped with pure maple syrup – yum!
Your Grocery List
- 6 large croissants
- Fresh cranberries
- Cream cheese
- Navel orange
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Molasses
- Cinnamon
- Ground ginger
- Nutmeg
- Allspice
- Cloves
- Powdered sugar
- Pure maple syrup
How to Make Cranberry Gingerbread Croissant Bake
First, cut and cube six large croissants. I love to grab them from my local grocery store bakery. Place the cubes in a 9×13 baking dish that has been sprayed with cooking spray. Then, just sprinkle fresh cranberries on top.
Next, make a custard by mixing cream cheese, orange zest, eggs, granulated sugar, molasses, vanilla, cinnamon, ground ginger, nutmeg, allspice, cloves, and milk.
Pour the custard over the croissants and cranberries. If there are small chunks of cream cheese, it’s ok! It happens when the cold milk hits the cream cheese mixture but will melt in the oven.
Next, bake for 50 minutes or until golden brown and set. Place a sheet of foil loosely over the top for the last 15 minutes to prevent over browning.
Finally, sprinkle with confectioners sugar and drizzle individual portions with pure maple syrup.
My Cranberry Gingerbread Croissant Bake is deliciously full of holidays flavors that will please any palette. The sweet custard, the gingerbread flavors, the tart cranberries, and the buttery croissants are the most amazing combination. It would be perfect for breakfast or brunch during the winter season!
Sponsored post for Lee’s Marketplace. Ingredients on sale November 9-15: fresh cranberries, molasses, ground cinnamon, ground ginger, nutmeg, ground allspice, ground cloves, vanilla extract, confectioners sugar
Cranberry Gingerbread Croissant Bake
Ingredients
- 6 large croissants, cut into bite sized cubes
- 1 1/2 cups fresh cranberries (or frozen – thaw first)
- 2 (8 oz each) cream cheese, softened
- 1 1/3 cup granulated sugar
- 4 eggs
- Zest of 1 navel orange (about 1 1/2 tablespoons)
- 2 teaspoons vanilla extract
- 1/3 cup molasses
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 2 cups milk
- 1/3 cup confectioners sugar
- Pure maple syrup, for serving
Instructions
- Preheat oven to 350 degrees. Prepare 9×13 baking dish by spraying lightly with cooking spray.
- Place croissant pieces in the prepared dish and sprinkle with the cranberries.
- In a large bowl, beat cream cheese, sugar, eggs, orange zest, molasses, vanilla, spices and salt using an electric mixer until smooth and creamy. Gradually add milk, beating well after each addition. Pour evenly over croissants.
- Place in oven and bake for 50-55 minutes or until golden brown and set. Place a sheet of aluminum foil loosely over the top 35 minutes into baking to prevent over-browning.
- Let cool for 10 minutes, dust with confectioners sugar, then serve individual portions with a drizzle of maple syrup.
I cannot wait to make this!!
Hope you love it! I think it’s going to be a tradition at my house!
Oh it really nice!!
It’s so nice
I cannot wait to make this!!