Description
This Croissant Breakfast Casserole is a decadent and delightful brunch treat. Buttery, flaky croissants are soaked in a creamy, lemony custard with mixed berries, then baked until golden brown. A sweet lemon glaze adds the perfect finishing touch. Prepare it ahead of time for a stress-free morning!
Ingredients
Units
Scale
For the Casserole:
- 6 large day-old croissants, cubed into 1-inch pieces
- 1 1/2 cups mixed berries (fresh or frozen)
- 10 ounces cream cheese, room temperature
- 2/3 cup granulated sugar
- 4 large eggs
- 1 1/3 cups half and half
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
For the Lemon Glaze:
- 3 tablespoons salted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Powdered sugar, for dusting
Instructions
- Prepare Casserole Base: Preheat oven to 350°F (175°C). Spray a 9-inch oval or 9×9-inch baking dish with non-stick cooking spray. In a large bowl, combine the cubed croissants and mixed berries.
- Make Custard: In a separate large bowl, beat the cream cheese and granulated sugar with a hand mixer or stand mixer until smooth and creamy. Beat in the eggs one at a time, followed by the half and half, vanilla extract, and lemon zest.
- Assemble Casserole: Pour the custard mixture over the croissant and berry mixture, gently tossing to coat. Transfer to the prepared baking dish.
- Chill Overnight: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 6 hours, or overnight.
- Bake: Remove the casserole from the refrigerator and let it come to room temperature while the oven preheats. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool: Let the casserole cool for 15 minutes before serving.
- Make Lemon Glaze: While the casserole cools, prepare the glaze. In a small bowl, beat together the softened butter, powdered sugar, half and half, lemon juice, and lemon zest until smooth.
- Glaze and Serve: Drizzle the lemon glaze over the cooled casserole. Dust with powdered sugar and serve immediately.
Notes
- Day-old croissants work best for this recipe.
- You can use any combination of berries you like.
- Make sure the cream cheese is at room temperature for a smooth custard.
- Letting the casserole chill overnight allows the croissants to fully absorb the custard.
- For a crispier top, broil for the last minute or two of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 35g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg
