Description
This Sweet Breakfast Casserole with Croissants is a luscious, berry-studded baked delight perfect for a weekend brunch or holiday breakfast. Cubed croissants are toasted and layered with mixed berries before being soaked in a creamy lemon-infused custard overnight. Baked to golden perfection and topped with a tangy homemade lemon glaze, this casserole combines buttery, fruity, and citrus flavors for a satisfying and elegant breakfast treat.
Ingredients
Croissant and Berry Base
- 8 large croissants, sliced into 1-inch cubes (about 10 packed cups)
- 4 cups mixed berries (raspberries, blackberries, blueberries)
Custard Mixture
- 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
Lemon Glaze
- 2 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
Instructions
- Toast croissants: Preheat the oven to 350°F (175°C). Spread the cubed croissants in a single layer on a large baking sheet (about 15x21 inches). Bake them for 7-10 minutes until they are golden and thoroughly toasted. Watch carefully to avoid burning. Remove and let cool.
- Prepare custard: In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and creamy. Then add the eggs and continue beating until fully incorporated. Slowly add the half and half, lemon juice, lemon zest, vanilla extract, and salt, mixing until the custard is homogenous.
- Assemble casserole: Lightly grease a 9x13 inch baking dish. Layer half of the toasted croissants evenly in the dish, then scatter half of the mixed berries on top. Pour half of the custard mixture evenly over this layer. Repeat with remaining croissants and custard. Gently press down so most croissants are submerged, though some tops may remain exposed. Scatter remaining berries on top. Cover tightly with foil and refrigerate overnight for custard to soak in and flavors to meld.
- Bake the casserole: Remove the casserole from the refrigerator and let it rest at room temperature while preheating the oven to 350°F (175°C). Bake covered with foil for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until a knife inserted in the center comes out clean and the top is lightly browned.
- Make lemon glaze: While baking, combine softened cream cheese, sifted 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 sugar or lemon juice if desired.
- Serve: Drizzle the lemon glaze over the warm casserole before serving. Optionally, dust individual servings with extra powdered sugar for added sweetness. Enjoy immediately.
Notes
- Use fresh or frozen mixed berries according to availability; if frozen, do not thaw before assembling to avoid excess moisture.
- Allowing the casserole to soak overnight helps the croissants absorb the custard fully, resulting in a rich, pudding-like texture.
- For added texture, nuts such as chopped pecans or almonds can be scattered on top before baking.
- This casserole can be prepared a day ahead and stored refrigerated; just reheat gently before serving.
- Ensure eggs and half and half are at room temperature to help create a smooth custard.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
