Description
Indulge in a deliciously decadent breakfast with this Croissant Breakfast Casserole. Made with buttery croissants, a creamy custard filling, and a medley of fresh berries, this casserole is baked to golden perfection. Drizzled with a zesty lemon glaze, it’s the perfect treat to kick-start your morning or impress guests at brunch!
Ingredients
Units
Scale
For the Casserole
- 6 large day-old croissants, cubed into 1-inch pieces
- 1 1/2 cups mixed berries
- 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
For Garnishing
- Powdered sugar, for dusting
Instructions
- Prepare the Baking Dish:
Spray a 9-inch oval baking dish or a 9×9 baking dish with non-stick pan spray. - Assemble Croissants and Berries:
Place the cubed croissants and mixed berries in a large mixing bowl. Set aside. - Make the Cream Cheese Mixture:
In a separate large bowl, add the cream cheese and granulated sugar. Use a hand mixer or stand mixer to beat until smooth and creamy. Scrape down the bowl to ensure an even consistency. - Incorporate the Eggs:
Add the eggs one at a time to the cream cheese mixture, beating well after each addition to fully incorporate them. - Mix the Custard:
Gradually add the half and half while mixing. Ensure the mixture is smooth by scraping down the bowl as needed. Finally, mix in the vanilla extract and lemon zest. - Combine with Croissants:
Pour the prepared custard mixture over the croissants and berries. Gently toss until all the croissant pieces are coated. Transfer the mixture to the prepared baking dish and cover with plastic wrap or foil. Refrigerate overnight (or for at least 6 hours) to allow the croissants to fully absorb the custard. - Bake the Casserole:
Preheat the oven to 350°F. Remove the casserole dish from the fridge and let it come to room temperature while the oven heats up. Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and the custard is fully set. A knife inserted into the custard should come out clean. - Prepare Lemon Glaze:
While the casserole cools for 15 minutes, prepare the glaze. In a small bowl, beat the softened butter, powdered sugar, half and half, lemon juice, and lemon zest until smooth. - Serve:
Drizzle the prepared glaze over the casserole and lightly dust with powdered sugar before serving.
Notes
- Ensure the croissants are day-old or slightly stale for better absorption of the custard.
- You can use any combination of fresh berries such as strawberries, raspberries, blackberries, or blueberries.
- For a more pronounced citrus flavor, add extra lemon zest to the glaze or custard mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 325°F.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 32g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
