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Berry Croissant Casserole

BakedBreakfast & BrunchCreamyDiner-StyleFruitHeartyHotKid-FriendlyOvenParty FoodPotluckPrep-AheadSweetVegetarian
Time :12 hours
Yield :12 servings
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There's such a fine line between breakfast and dessert, isn't there? Muffins, pancakes, waffles, French toast: these sweet treats bring extra delight to sunny mornings and boundless joy to brunches! The Berry Croissant Casserole adds another to the dessert-like delights ready to amaze your tastebuds first thing in the day! Buttery croissants form the base, soaked in a rich, citrus-infused custard and topped with bright, tart, and juicy berries. Then, just to add a little more magic to the treat, the Berry Croissant Casserole has a creamy lemon glaze drizzled over the top! This is an incredible dish to prepare ahead so you can serve it up warm and welcoming for everyone!
There's such a fine line between breakfast and dessert, isn't there? Muffins, pancakes, waffles, French toast: these sweet treats bring extra delight to sunny mornings and boundless joy to brunches! The Berry Croissant Casserole adds another to the dessert-like delights ready to amaze your tastebuds first thing in the day! Buttery croissants form the base, soaked in a rich, citrus-infused custard and topped with bright, tart, and juicy berries. Then, just to add a little more magic to the treat, the Berry Croissant Casserole has a creamy lemon glaze drizzled over the top! This is an incredible dish to prepare ahead so you can serve it up warm and welcoming for everyone!

Ingredients

For the casserole:

  • 8 large croissants sliced into 1-inch cubes, resulting in 10 packed cups

For the custard:

  • 14 ounces cream cheese softened
  • 1 1/4 cups granulated sugar
  • 6 eggs at room temperature
  • 2 cups half-and-half at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt

For the berries:

  • 4 cups mixed berries of your choice

For the cream cheese lemon glaze:

  • 2 ounces cream cheese softened
  • 1 cup powdered sugar sifted
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons vanilla extract

Directions

  • Preheat the oven to 350 degrees F.
  • Lightly grease a 9x13-inch baking dish.
  • Add the croissant cubes to a large baking sheet.
  • Bake until golden and very toasted, about 7-10 minutes. Keep a close eye on them, as they can burn if left too long.
  • Add the 14 ounces of cream cheese and the granulated sugar to a large mixing bowl.
  • Beat with a hand mixer until smooth.
  • Beat in the eggs until smooth.
  • Beat in the half-and-half.
  • Add 1 tablespoon of the vanilla, 1 tablespoon of the lemon juice, the lemon zest, and the salt.
  • Transfer 1/2 of the toasted croissants to the prepared baking dish.
  • Evenly layer the toasted croissant pieces in the baking dish with 1/2 of the berries.
  • Pour 1/2 of the custard evenly over the dish.
  • Add the remaining croissants in a single layer, followed by the remaining custard. Ensure most of the croissants are submerged in the custard.
  • Scatter the remaining berries over the top.
  • Cover with foil and refrigerate for at least 8 hours and up to overnight.
  • Preheat the oven to 350 degrees F.
  • Remove the casserole from the fridge and let sit at room temperature while the oven preheats.
  • Bake while covered with the foil for 30 minutes.
  • Remove the foil and bake until a knife inserted into the center comes out clean, about 15 minutes.
  • Add the remaining cream cheese, the powdered sugar, the remaining lemon juice, and the remaining vanilla to a medium mixing bowl and beat with a hand mixer until smooth.
  • Taste for sweetness.
  • Drizzle the glaze over the casserole.
  • Serve warm.
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