Croissant Breakfast Casserole Recipe

This Croissant Breakfast Casserole is a decadent and delightful way to start your day! Flaky croissants soaked in a creamy custard, studded with mixed berries, and topped with a tangy lemon glaze make for an unforgettable breakfast or brunch. Prepare it the night before for a stress-free morning treat.

Ingredients

Here’s what you’ll need to make this delicious Croissant Breakfast Casserole:

For the Casserole:

• Large day-old croissants: Cubed into 1-inch pieces, for a flaky and absorbent base.
• Mixed berries: For a burst of sweetness and freshness.
• Cream cheese: Room temperature, for a creamy and rich custard.
• Granulated sugar: For sweetness.
• Large eggs: For binding and richness.
• Half and half: Adds creaminess to the custard.
• Vanilla extract: Enhances the flavor.
• Lemon zest: Adds a bright and citrusy note.

For the Lemon Glaze:

• Salted butter: Softened, for a smooth glaze.
• Powdered sugar: For sweetness and thickening.
• Half and half: For creaminess.
• Lemon juice: For a tangy kick.
• Lemon zest: Enhances the lemon flavor.
• Powdered sugar: For dusting.

How to Make Croissant Breakfast Casserole

Step 1: Prepare the Casserole Base

1. Spray a 9-inch oval or 9×9 inch baking dish with pan spray.
2. Place the cubed croissants and mixed berries in a large mixing bowl.

Step 2: Make the Custard

1. In a separate large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the eggs one at a time, beating until fully incorporated.
3. Slowly add the half and half while mixing, scraping down the sides as needed.
4. Mix in the vanilla extract and lemon zest.

Step 3: Assemble and Chill

1. Pour the custard mixture over the croissants and toss gently until they are all coated.
2. Transfer to the prepared baking dish and cover with plastic wrap or foil.
3. Refrigerate overnight, or at least 6 hours.

Step 4: Bake the Casserole

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Remove the dish from the refrigerator and let it come to room temperature while the oven heats.
3. Cover with foil and bake for 30 minutes.
4. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the custard is set.

Step 5: Make the Lemon Glaze

1. While the casserole is cooling, beat the softened butter, powdered sugar, half and half, lemon juice, and lemon zest together in a small bowl.

Step 6: Glaze and Serve

1. Let the casserole cool for 15 minutes.
2. Drizzle the lemon glaze over the casserole and dust with powdered sugar.
3. Serve warm.

How to Serve

• Brunch: Serve this casserole as a centerpiece for brunch, alongside fresh fruit, yogurt, and beverages.
• Holiday Breakfast: A perfect dish for special occasions like Christmas or Easter.
• Dessert: Enjoy it as a sweet treat after a meal.

Make Ahead and Storage

Storing Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing¹

It is not recommended to freeze this casserole as the texture of the croissants may change.

FAQs

Can I use different types of berries?

Yes, you can use any combination of berries you like.

Can I use milk instead of half and half?

Yes, you can use milk, but the custard will be less creamy.

Can I make this casserole without the lemon glaze?

Yes, you can omit the lemon glaze or use a different topping, such as whipped cream or maple syrup.

Can I add nuts to the casserole?

Yes, you can add chopped nuts, such as pecans or almonds, to the croissant mixture.

Print