A croissant tower is exactly what it sounds like: layers of buttery croissants stacked with a vanilla custard and berry filling, then baked until the edges bubble and the top turns golden brown. Think of it as a bread pudding meets croissant sandwich, but built vertically so every slice shows off distinct layers. The result is a centerpiece that looks like you spent hours in the kitchen, even though the active work is only about 15 minutes.
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I developed this version after testing dozens of ratios. The key is to use day-old croissants, because fresh ones turn to mush. Day-old croissants are slightly dry, so they soak up the custard without collapsing. If you only have fresh croissants, slice them and leave them on a sheet pan at room temperature for 2 hours, or toast them at 300°F (150°C) for 5 minutes. This step is non-negotiable for structure.
You will bake the tower in a 9-inch springform pan. A springform pan is a pan with a removable side latch, so you can release the tower without flipping it. If you do not own one, line a standard 9-inch round cake pan with parchment and lift the tower out using the paper overhang. The custard sets at 350°F (175°C) in about 35 minutes, and the internal temperature should reach 160°F (71°C) for food safety. Let it rest 10 minutes before slicing, or the layers will slide.
Why You'll Love This Recipe
About the Ingredients
6 large day-old croissants (about 12 oz / 340g), sliced horizontally into 3 layers each
Day-old croissants are drier and hold their shape. Substitute with 6 large plain or chocolate croissants; avoid croissants with a wet filling like custard or jam.
4 large eggs
Eggs bind the custard and add structure. For an egg-free version, use 1/2 cup (120g) silken tofu blended with 2 tbsp cornstarch, but the texture will be denser.
1 1/2 cups (360ml) whole milk
Whole milk gives the richest custard. You can substitute 2% milk or unsweetened oat milk, but avoid skim milk because it makes the custard watery.
1/2 cup (120ml) heavy cream
Heavy cream adds richness and helps the custard set. Substitute with full-fat coconut milk for a dairy-free option, but reduce the sugar to 1/3 cup.
1/2 cup (100g) granulated sugar
Sugar sweetens and helps the top caramelize. Substitute with 1/3 cup (67g) honey or maple syrup, but lower the oven temperature to 325°F (165°C) to prevent burning.
2 tsp (10ml) vanilla extract
Use pure vanilla extract for the best flavor. Imitation vanilla works in a pinch, but use only 1 tsp because it is stronger and more artificial.
1 tsp (3g) ground cinnamon
Cinnamon adds warmth. Substitute with 1/2 tsp nutmeg or 1 tsp pumpkin pie spice for a seasonal twist.
1/4 tsp (1.5g) fine salt
Salt balances the sweetness. Use fine sea salt or table salt; do not use flaky salt because it will not dissolve evenly.
1 cup (150g) fresh raspberries
Raspberries add tartness and color. Substitute with frozen raspberries (no need to thaw) or chopped strawberries; pat fresh berries dry before layering.
1 cup (150g) fresh blueberries
Blueberries provide juiciness. Frozen blueberries work but will release more liquid; toss them with 1 tsp cornstarch before adding.
2 tbsp (28g) unsalted butter, melted, for brushing
Butter keeps the croissant layers from sticking. Substitute with nonstick spray or coconut oil if you prefer.
2 tbsp (15g) powdered sugar, for dusting (optional)
Powdered sugar is for the final dusting. Skip it if you want less sugar, or substitute with a drizzle of maple syrup.
Tips & Tricks
Do not use fresh croissants
Fresh croissants are too soft and will dissolve into the custard, creating a soggy mess. Use day-old croissants or dry fresh ones in a 300°F (150°C) oven for 5 minutes.
Let the tower rest before slicing
Cutting immediately causes the layers to slide apart. Wait 10 minutes after baking; the custard continues to set as it cools.
Watch the top closely near the end
If the top browns too fast, tent it with foil. The tower is done when the center reaches 160°F (71°C) and the edges are bubbling.
- Whisk the custard until completely smooth: Lumps of egg or undissolved sugar will create rubbery spots. Whisk for at least 1 minute, then strain through a fine-mesh sieve if you see any lumps.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with melted butter and line the bottom with parchment paper. Wrap the outside of the pan with foil to catch any drips.
2. Whisk the custard
In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and slightly frothy, about 1 minute. Set aside.
3. Layer the croissants
Arrange a single layer of croissant bottoms in the pan, pressing gently to fit. Scatter half the raspberries and blueberries over the croissants. Repeat with a second layer of croissant pieces and the remaining berries.
4. Pour and soak
Slowly pour the custard over the layers, pressing down lightly with a spatula so the croissants absorb the liquid. Let it sit for 5 minutes to soak. The custard should come about 3/4 up the sides.
5. Bake the tower
Bake at 350°F (175°C) for 30 to 35 minutes, until the top is golden brown and the edges are bubbling. The center should reach 160°F (71°C) on an instant-read thermometer. If the top browns too quickly, tent with foil after 20 minutes.
6. Rest and release
Remove from the oven and let rest in the pan for 10 minutes. Run a knife around the edge, then release the springform latch. Slide the tower onto a serving plate.
7. Dust and serve
Dust with powdered sugar if desired. Slice into 6 wedges and serve warm. The tower is best enjoyed the day it is made.
Delicious Variations
Chocolate Berry Tower
Replace 1/2 cup of the milk with 1/2 cup chocolate milk and add 1/2 cup dark chocolate chips between the layers.
Apple Cinnamon Tower
Swap the berries for 2 peeled and thinly sliced apples, and increase the cinnamon to 2 tsp.
Savory Ham and Cheese Tower
Omit the sugar, vanilla, and cinnamon; add 1 cup shredded Gruyère and 6 slices ham between layers. Serve with a side salad.
How to Store Croissant Tower that will leave your guests drooling
Refrigerator
Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 10 minutes.
Freezer
Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a 300°F (150°C) oven for 8-10 minutes, or until warmed through. Avoid the microwave, which makes the croissants rubbery.
Frequently Asked Questions
Q: Can I make a croissant tower ahead of time?
Yes, assemble the tower up to 12 hours in advance and store it covered in the refrigerator. Bake it straight from the fridge, adding 5 extra minutes to the baking time.
Q: What is the best way to keep the croissant tower from getting soggy?
Use day-old croissants and toast them briefly before layering. The dry surface absorbs the custard without turning mushy, and the egg mixture sets around the layers.
Q: Can I use frozen croissants for this recipe?
Yes, but thaw them completely and pat them dry before slicing. Frozen croissants often release excess moisture, so toast them at 300°F (150°C) for 5 minutes to dry them out.
Q: How do I know when the croissant tower is fully baked?
The center should reach 160°F (71°C) on an instant-read thermometer, and the edges will be bubbling with a golden brown top. If you do not have a thermometer, insert a knife in the center; it should come out clean.
Q: Can I make this croissant tower dairy-free?
Yes, substitute the milk with unsweetened oat milk, the cream with full-fat coconut milk, and the butter with coconut oil. The texture will be slightly denser but still delicious.
Ready to impress your guests with a tower that looks like it came from a bakery? Gather your day-old croissants and berries, and build this croissant tower for your next brunch. If you try it, let me know in the comments how it turned out. Stay safe, stay informed.
Croissant Tower that will leave your guests drooling
Croissant Tower that will leave your guests drooling is a showstopping brunch centerpiece made with flaky croissants, creamy custard, and fresh berries.
🧂 Ingredients
- 6 large day-old croissants (about 12 oz / 340g), sliced horizontally into 3 layers each
- 4 large eggs
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 2 tsp (10ml) vanilla extract
- 1 tsp (3g) ground cinnamon
- 1/4 tsp (1.5g) fine salt
- 1 cup (150g) fresh raspberries
- 1 cup (150g) fresh blueberries
- 2 tbsp (28g) unsalted butter, melted, for brushing
- 2 tbsp (15g) powdered sugar, for dusting (optional)
📋 Instructions
- 1Preheat and prep — Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with melted butter and line the bottom with parchment paper. Wrap the outside of the pan with foil to catch any drips.
- 2Whisk the custard — In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and slightly frothy, about 1 minute. Set aside.
- 3Layer the croissants — Arrange a single layer of croissant bottoms in the pan, pressing gently to fit. Scatter half the raspberries and blueberries over the croissants. Repeat with a second layer of croissant pieces and the remaining berries.
- 4Pour and soak — Slowly pour the custard over the layers, pressing down lightly with a spatula so the croissants absorb the liquid. Let it sit for 5 minutes to soak. The custard should come about 3/4 up the sides.
- 5Bake the tower — Bake at 350°F (175°C) for 30 to 35 minutes, until the top is golden brown and the edges are bubbling. The center should reach 160°F (71°C) on an instant-read thermometer. If the top browns too quickly, tent with foil after 20 minutes.
- 6Rest and release — Remove from the oven and let rest in the pan for 10 minutes. Run a knife around the edge, then release the springform latch. Slide the tower onto a serving plate.
- 7Dust and serve — Dust with powdered sugar if desired. Slice into 6 wedges and serve warm. The tower is best enjoyed the day it is made.
Jonas writes about technology and digital privacy, translating complex concepts into clear, actionable advice for everyday users. He focuses on practical steps to protect personal data without being paranoid.
