Name: Croissant Breakfast Casserole with Berry and Lemon Glaze Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 7 h 10 min
Cuisine: American
Ingredients: 6 large day-old croissants, cubed into 1-inch pieces; 1 ½ cups mixed berries; 10 ounces cream cheese, room temperature; ⅔ cup granulated sugar; 4 large eggs; 1 ⅓ cup half and half; 2 teaspoons vanilla extract; 1 tablespoon lemon zest; 3 tablespoons salted butter, softened; 1 ½ cups powdered sugar; 2 tablespoons half and half; 1 tablespoon lemon juice; 1 teaspoon lemon zest; Powdered sugar

Ingredients

6 large day-old croissants, cubed into 1-inch pieces

1 ½ cups mixed berries

10 ounces cream cheese, room temperature

⅔ cup granulated sugar

4 large eggs

1 ⅓ cup half and half

2 teaspoons vanilla extract

1 tablespoon lemon zest

3 tablespoons salted butter, softened

1 ½ cups powdered sugar

2 tablespoons half and half

1 tablespoon lemon juice

1 teaspoon lemon zest

Powdered sugar, for dusting

Instructions

Step 1: Spray a 9-inch oval or 9×9 baking dish with pan spray. In a large mixing bowl, combine the cubed croissants and mixed berries.

Step 2: In a separate large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides and bottom of the bowl.

Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated.

Step 4: Gradually add the half and half while mixing. Scrape the bowl as needed to keep the mixture smooth. Stir in the vanilla extract and lemon zest.

Step 5: Pour the custard over the croissants and berries, tossing gently to coat evenly. Transfer the mixture to the prepared baking dish, cover with plastic wrap or foil, and refrigerate overnight or for at least 6 hours.

Step 6: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it come to room temperature while the oven heats.

Step 7: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15–20 minutes until the custard is set and the top is golden brown. A knife inserted into the custard should come out clean.

Step 8: Allow the casserole to cool for 15 minutes before serving.

Step 9: While cooling, prepare the glaze by beating the softened butter, powdered sugar, half and half, lemon juice, and lemon zest together until smooth. Drizzle the glaze over the casserole and dust with powdered sugar just before serving.

Tips & Variations

Use day-old croissants to ensure they soak up the custard without becoming too mushy.

Swap mixed berries for sliced peaches or apples for a seasonal twist.

For extra richness, replace half and half with heavy cream in the custard mixture.

Add a pinch of cinnamon or nutmeg to the custard for a warm spice note.

Make the casserole a day ahead to let flavors fully develop and simplify morning prep.

FAQs

Can I use fresh croissants instead of day-old?

Fresh croissants may become too soggy when soaked in the custard. It’s best to use day-old croissants for better texture and absorption.

Can I prepare this casserole without berries?

Yes, you can omit the berries or substitute them with other fruits like bananas or apples based on preference. The casserole will still be delicious and creamy.