Croissant Breakfast Casserole
The ultimate comfort food, this Croissant Breakfast Casserole is a dreamy blend of creamy cheese and sweet berries, all nestled in buttery croissant pieces. Perfect for brunch gatherings or cozy family breakfasts, it’s an easy make-ahead dish that will have everyone asking for seconds. Treat yourself to this indulgent recipe tonight!
Equipment
- Frying Pan
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 6 large day-old croissants cubed into 1-inch pieces
- 1.5 cups mixed berries
- 10 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 4 large eggs
- 1.33 cups half and half
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons salted butter softened
- 1.5 cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- powdered sugar for dusting
Instructions
- Start by spraying a 9-inch oval baking dish or a 9×9 baking dish with pan spray. This will prevent the casserole from sticking. Next, take the 6 large day-old croissants and cut them into 1-inch cubes. Place these cubes into a large mixing bowl along with 1 ½ cups mixed berries. This combination is the base of your casserole, and the croissants will soak up the custard beautifully.
- In a separate large bowl, add 10 ounces cream cheese and ⅔ cup granulated sugar. Using a hand mixer or stand mixer, beat these together until smooth and creamy. Make sure to scrape down the sides and bottom of the bowl to incorporate everything fully. This mixture is key to the creamy texture of your casserole.
- Next, add 4 large eggs, one at a time, to the cream cheese mixture. Beat well after each addition until fully incorporated. This step is crucial for creating a smooth custard base.
- Slowly pour in 1 ⅓ cups half and half while mixing. This will create a creamy custard that binds the casserole together. Don’t forget to scrape down the sides and bottom of the bowl as needed to keep the mixture smooth.
- Now, mix in 2 teaspoons vanilla extract and 1 tablespoon lemon zest. The vanilla and lemon will add depth of flavor, enhancing the overall taste of your casserole.
- Pour the custard mixture over the cubed croissants and berries. Toss gently until all the croissants are covered in the custard. This is where the magic begins—allowing the croissants to absorb the custard mixture ensures a moist and flavorful dish.
- Transfer the mixture to the prepared baking dish and cover it with plastic wrap or foil. Refrigerate overnight, or at least for 6 hours. This step allows the croissants to soak up the custard fully, making everything deliciously soft.
- In the morning, preheat your oven to 350 degrees Fahrenheit. Remove the dish from the fridge and let it come to room temperature while the oven heats. This ensures even cooking.
- Cover the baking dish with foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15 to 20 minutes. You'll know it's done when the top is golden brown and a knife inserted comes out clean from the custard. The aroma will be incredible!
- Once baked, let the casserole cool for about 15 minutes before serving. This cooling time allows the casserole to set up nicely.
- While it cools, prepare the glaze by beating 3 tablespoons salted butter, 1 ½ cups powdered sugar, 2 tablespoons half and half, 1 tablespoon lemon juice, and 1 teaspoon lemon zest together in a small bowl until smooth. Drizzle this glaze over the casserole just before serving and dust it with additional powdered sugar for a beautiful finish.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: This casserole can be frozen before baking. Just thaw before cooking.
- Pairing: Try serving with a side of fresh fruit or a light salad for balance.
- Make it Savory: Swap the berries for sautéed vegetables for a savory version.
- Variation: Add nuts or chocolate chips for extra texture and flavor.