Description
This Croissant Breakfast Casserole is a decadent and delightful morning treat featuring day-old croissants soaked in a creamy custard with mixed berries, baked to golden perfection, and finished with a luscious lemon glaze. Perfect for a special brunch or holiday breakfast.
Ingredients
Scale
Main Ingredients
- 6 large day-old croissants, cubed into 1-inch pieces
- 1 ½ cups mixed berries
Custard Mixture
- 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
Glaze
- 3 tablespoons salted butter, softened
- 1 ½ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For Dusting
- Powdered sugar
Instructions
- Prep: Spray a 9-inch oval baking dish or a 9×9 baking dish with pan spray. Place cubed croissants and mixed berries in a large mixing bowl to prepare for the custard.
- Beat Cream Cheese and Sugar: In a separate large bowl, beat room temperature cream cheese and granulated sugar until smooth and creamy using a hand or stand mixer. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Incorporate Eggs: Add the eggs one at a time, beating after each addition until fully incorporated into the cream cheese mixture.
- Mix Custard: Slowly pour in the half and half while continuing to mix. Then, mix in vanilla extract and lemon zest, scraping the bowl as needed to make a smooth custard.
- Chill: Pour the custard over the croissants and berries, tossing gently to coat thoroughly. Transfer the mixture into the prepared baking dish, cover tightly with plastic wrap or foil, and refrigerate overnight or for at least 6 hours to allow croissants to absorb the custard.
- Preheat Oven: Remove casserole from the refrigerator and let it come to room temperature while preheating the oven to 350°F (175°C).
- Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the custard is set, verified by a clean knife test.
- Cool: Let the casserole cool in the baking dish for 15 minutes before glazing.
- Make Glaze: Beat softened butter, powdered sugar, half and half, lemon juice, and lemon zest together until smooth and creamy.
- Serve: Drizzle the glaze over the casserole just before serving and finish with a dusting of powdered sugar for an elegant touch.
Notes
- Using day-old croissants helps them absorb the custard better without becoming too mushy.
- Refrigerating the casserole overnight enhances flavor and texture by allowing the croissants to soak thoroughly.
- The glaze adds a tangy sweetness that complements the custard and berries perfectly.
- This casserole can be prepared the night before for an easy make-ahead breakfast.
- Ensure croissants are cubed uniformly for even soaking and baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: croissant breakfast casserole, berry breakfast bake, custard breakfast casserole, lemon glazed casserole, make-ahead breakfast, baked breakfast dish
