Sweet Croissant Breakfast Casserole
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Warm, cozy, and made for holiday mornings, this Sweet Croissant Breakfast Casserole is the perfect way to start your day! It's made with buttery croissants, cream cheese custard, and fresh berries that blend together to create a delicious overnight breakfast casserole. Make it ahead and pop it in the oven the next morning for a bakery-worthy treat!
Why You'll Love It
- Make It Ahead: Get all the work the night before and wake up to something special for Christmas morning, Easter brunch, and busy holidays.
- Rich Bakery Flavor: Buttery croissants soak up the cream cheese custard for a soft center and golden top that's truly indulgent.
- Family Favorite: With fresh berries and a sweet drizzle, this breakfast casserole looks beautiful and is perfect for holiday brunch and entertaining.
I love making this brunch casserole recipe the night before a holiday because I know my family is gonna dig into it the next morning! 😋 It's easy to prep ahead and smells incredible while baking, plus it fills the house with a sweet aroma that causes everyone to hop out of bed. I've made this croissant breakfast casserole for holidays, weekends, and casual brunches, and now it's a favorite family tradition!
For more brunch ideas, try my Crescent Roll Breakfast Casserole that's cheesy and savory, or a delicious Breakfast Quiche made with crispy bacon! I'm also partial to my Blueberry Coffee Cake Recipe that's a great accompaniment to a hot cup of coffee, and these irresistible Bacon Muffins topped with a sweet maple glaze.
Ingredient Notes
Below are the ingredients you'll need to make this easy croissant breakfast casserole recipe. For quantities, see the printable recipe card below.
- Croissants: Use large croissants that are a day or two old so they soak up the custard mixture without falling apart.
- Berries: Blueberries, raspberries, or a mix of both work great.
- Cream Cheese: Make sure it's room temperature so it blends smoothly into the egg mixture.
- Sugar: Adds sweetness to the cream cheese layer and balances the berries.
- Eggs: Help bind the casserole and give it that soft, custard like texture.
- Vanilla Extract: Adds a warm, sweet flavor.
- Lemon Zest: Gives the casserole a little zip and freshness.
- Cinnamon: A light sprinkle adds a cozy flavor.
- Milk & Heavy Cream: Blend together for a silky, rich custard that gives the croissant pieces a soft texture.
- Powdered Sugar: Used in the drizzle for the perfect sweet touch.
Step by Step Instructions
- Tear the croissants into pieces and place on a baking sheet. Bake in a preheated 170ºF oven for at least 10-15 minutes to dry out.
- Spray a 10 x 10 inch baking dish with cooking spray and place the croissants inside. Sprinkle the berries over the top.
- Beat the cream cheese, sugar, eggs, vanilla, lemon zest, and ground cinnamon with a hand mixer until creamy and smooth. Add the milk and cream and mix again until well combined.
- Pour this mixture over the croissants and berries. Cover with foil and let sit for 30 minutes or up to overnight. If you are letting this sit overnight, place it in the fridge, covered.
- Preheat the oven to 350°F. Bake, covered, for 30 minutes. Remove foil and bake for an additional 10-15 minutes or until the top is golden brown and the egg mixture is set. Let rest before slicing and serving.
- Beat the cream cheese, milk, and vanilla with a hand mixer until combined. Add the powdered sugar and mix together until you get a drizzle consistency. If it's too thick, add a bit more milk. If it's too thin, add a bit more powdered sugar. Drizzle over the casserole and dust with powdered sugar if desired.
Favorite Pairings
- Fresh Fruit: A platter of fruit or berries keeps the plate light and fresh.
- Million Dollar Bacon: You can't go wrong with a little bacon on the side.
- Peppermint White Hot Chocolate: The perfect holiday combo!
Variations
Cheesy Croissant Breakfast Bake: Add cheddar cheese, Colby jack, pepper jack, or a combination of cheeses.
Sausage Version: Add ground sausage, or chopped sausage links for a sausage breakfast casserole.
Fruit Twist: Try chopped apples, peaches, or cherries in place of the berries for a different twist.
Crescent Roll Shortcut: If you can't find croissants, crescent rolls make a great swap. Just layer and bake, you'll still get those flaky layers everyone loves.
Helpful Tips
- Let the croissants dry out before baking for the best results.
- Always use softened cream cheese so the mixture is smooth.
- Don't over bake! Pull it when the top is golden brown and set in the center.
- Double the recipe and bake in a 9x13 dish for larger crowds. Add 10-15 minutes to the baking time.
Recipe FAQ
To make ahead, assemble the recipe, cover it tightly with plastic wrap, and refrigerate overnight. Let it sit at room temperature while the oven preheats before baking.
You can, but day-old croissants work best because they soak up the custard mixture without turning soggy.
It's best to add frozen berries right before baking to keep the casserole from getting watery after the berries thaw.
Storage Guide
Make Ahead: Assemble casserole and store covered in the refrigerator overnight. When baking it straight from the fridge, let the casserole sit out at room temperature while the oven preheats, then bake 10-15 minutes longer than directed in instructions.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Warm slices in the oven or microwave before serving.
Freezer: Not recommended, it can turn watery once thawed.
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Recipe Card
Sweet Croissant Breakfast Casserole
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
Croissant Casserole
- 8 medium croissants torn roughly (about 8 cups)
- 1 ½ cups fresh mixed berries
- 8 ounces cream cheese room temperature
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 lemon zested
- ½ teaspoon ground cinnamon
- ½ cup milk
- ½ cup heavy cream
Cream Cheese Drizzle
- 2 ounces cream cheese
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ cup powdered sugar plus more for dusting, if desired
Instructions
- Tear the croissants into pieces and place on a baking sheet. Bake in a preheated 170ºF oven for at least 10-15 minutes to dry out.
- Spray a 10 x 10 inch baking dish with cooking spray and place the croissants inside. Sprinkle the berries over the top.
- Beat the cream cheese, sugar, eggs, vanilla, lemon zest, and ground cinnamon with a hand mixer in a mixing bowl until creamy and smooth. Add the milk and cream and mix again until well combined.
- Pour this mixture over the croissants and berries. Cover with foil and let sit for 30 minutes or up to overnight. If you are letting this sit overnight, place it in the fridge, covered.
- Preheat the oven to 350°F. Bake, covered, for 30 minutes. Remove foil and bake for an additional 10-15 minutes or until the top is golden brown and the egg mixture is set. Let rest for 10 minutes before slicing and serving.
- Beat the cream cheese, milk, and vanilla with a hand mixer in a mixing bowl until combined. Add the powdered sugar and mix together until you get a drizzle consistency. If it's too thick, add a bit more milk. If it's too thin, add a bit more powdered sugar. Drizzle over the casserole and dust with powdered sugar if desired.
Notes
- Use day-old croissants and let them dry out before baking for the best results.
- If you're baking it straight from the fridge, let the casserole sit out while the oven preheats and bake 10-15 minutes longer.
- Always use softened cream cheese so the mixture will be smooth and creamy.
- If you're making it ahead, cover with plastic wrap and refrigerate overnight.
- Try not to over bake. Pull it when the top is golden brown and set in the center.
- Double the recipe and bake in a 9 x 13 dish for larger crowds. Add 10-15 minutes to the baking time.
Nutrition
Nutrition info is an auto generated estimate.
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