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Overnight berry breakfast bake

Overnight berry breakfast bake

Last week, I got a killer cold and am just coming out of it so sorry about the silence. Hopefully that will be my last one of the winter season, haha. I made this overnight berry breakfast bake from a bountiful kitchen and everyone loved it! I love the caramel syrup over the top and the crispy top of the baked croissant. I only had half of the karo syrup so i halved the syrup recipe and it was more than enough for us.


Overnight Breakfast Berry Bake with Caramel Syrup







  • 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
  • syrup:
  • 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.
  9. For syrup:
  10. 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.
  11. 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.

Recipe by A Bountiful Kitchen at

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