Description
This Sweet Breakfast Casserole with Croissants is a delightful blend of flaky toasted croissants, mixed berries, and a creamy lemon-infused custard. Perfect for a make-ahead breakfast or brunch, the casserole is soaked overnight for maximum flavor and topped with a tangy cream cheese lemon glaze that adds a luscious finishing touch. Serve warm for a comforting and indulgent start to your day.
Ingredients
Scale
Casserole
- 8 large croissants (from the bakery), sliced into 1-inch cubes (about 10 packed cups)
- 4 cups mixed berries (raspberries, blackberries, blueberries)
Custard
- 14 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 6 eggs, at room temperature
- 2 cups half and half, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
Cream Cheese Lemon Glaze
- 2 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 ½ tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
Instructions
- Toast croissants: Preheat oven to 350°F. Spread the cubed croissants evenly on a large baking sheet (15×21 inches). Bake for 7-10 minutes until golden and very toasted, watching carefully to prevent burning. Remove from oven and let cool.
- Prepare custard: In a large bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth. Add the eggs one at a time, beating until incorporated. Gradually blend in the half and half, then mix in the lemon juice, lemon zest, vanilla extract, and salt until fully combined.
- Assemble casserole: Lightly grease a 9×13 inch baking dish. Layer half of the toasted croissants evenly in the dish, then spread half of the mixed berries over them. Pour half of the custard mixture evenly over this layer. Repeat with remaining croissants, custard, and top with the remaining berries. Press gently to submerge most croissants in the custard. Cover the dish with foil and refrigerate overnight.
- Bake the casserole: Remove casserole from the refrigerator and let it sit at room temperature while preheating the oven to 350°F. Bake covered with foil for 30 minutes. Remove foil and continue baking uncovered for an additional 15 minutes or until a knife inserted into the center comes out clean.
- Make the lemon glaze: While the casserole bakes, combine softened cream cheese, powdered sugar, lemon juice, and vanilla extract in a medium bowl. Beat with a hand mixer until smooth. Adjust sweetness or tanginess by adding more powdered sugar or lemon juice, as desired.
- Serve: Drizzle the lemon glaze over the warm casserole. Optionally, dust individual servings with powdered sugar for added sweetness. Serve immediately.
Notes
- This recipe can be halved using an 8×8 inch baking dish, yielding 6 servings without changing baking times.
- Use quality bakery croissants with flaky layers for best texture.
- Cool toasted croissants before soaking in custard to maintain structure.
- Ensure all custard ingredients are at room temperature to blend smoothly.
- Soften cream cheese well; gently microwave if necessary without scorching.
- Fresh or frozen mixed berries can be used; if frozen, no need to thaw.
- Powdered sugar dusting is optional and mostly for appearance; serve with or without.
- To skip overnight soaking, assemble and let sit at room temperature 30-60 minutes before baking; expect a less fluffy texture and possibly add 5-10 minutes baking time.
- Store leftovers covered in refrigerator for up to 4 days.
- Reheat in microwave for 1 minute per slice, adding 30-second increments as needed.
- For best reheating results, cover with foil and bake at 325°F for 20 minutes until warm.
