Croissant Breakfast Casserole with Mixed Berries and Lemon Glaze Recipe

Introduction

This Croissant Breakfast Casserole is a delightful way to start your day with a rich, creamy custard soaked into buttery croissants and bursts of fresh berries. Topped with a tangy lemon glaze, it offers a perfect balance of sweetness and citrus that will impress family and guests alike.

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 (for glaze)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (for glaze)
• Powdered sugar for dusting

Instructions

1. Step 1: Spray a 9-inch oval baking dish or a 9×9 baking dish with pan spray. In a large mixing bowl, combine the cubed croissants and mixed berries.
2. Step 2: In a separate large bowl, beat the cream cheese and granulated sugar using a hand or stand mixer until smooth and creamy. Scrape down the sides and bottom as needed.
3. Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Step 4: Slowly pour in the half and half while mixing. Scrape the bowl if needed to maintain a smooth mixture. Stir in vanilla extract and lemon zest.
5. Step 5: Pour the custard over the croissants and berries. Toss gently to coat all pieces evenly. Transfer the mixture to the prepared baking dish, cover with plastic wrap or foil, and refrigerate overnight or for at least 6 hours.
6. 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.
7. Step 7: Cover the 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. A knife inserted should come out clean.
8. Step 8: Allow the casserole to cool for 15 minutes before serving.
9. Step 9: Prepare the glaze by beating the softened butter, powdered sugar, half and half, lemon juice, and lemon zest together until smooth. Drizzle over the warm casserole and dust with powdered sugar just before serving.

Tips & Variations

• Use day-old croissants for better absorption; fresh croissants can become too soggy.
• Swap mixed berries for peaches or apples for a different fruit twist.
• Add a splash of orange juice in the glaze for a citrus variation.
• For extra texture, sprinkle chopped nuts such as pecans or almonds over the top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) for 10-15 minutes or until warmed through. Avoid microwaving to maintain the casserole’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole without cream cheese?

The cream cheese adds creaminess and richness, but you can substitute with an equal amount of ricotta or mascarpone for a slightly different texture and flavor.

Is it necessary to soak the croissants overnight?

Soaking overnight or at least 6 hours allows the croissants to fully absorb the custard, ensuring a moist, flavorful casserole. If short on time, soak for a minimum of 2 hours for best results.

Croissant Breakfast Casserole with Mixed Berries and Lemon Glaze Recipe

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This Croissant Breakfast Casserole is a decadent and luscious morning treat, featuring day-old croissants soaked in a creamy custard infused with vanilla and lemon zest, baked to golden perfection, and topped with a tangy lemon butter glaze and fresh berries. Perfect for brunch or a special breakfast, it combines the flakiness of croissants with a rich, sweet custard to create a comforting and elegant dish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 6 hours 70 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Casserole

• 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 cups 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
• Powdered sugar, for dusting

Instructions

1. Prep the baking dish and croissants: Spray a 9-inch oval baking dish or a 9×9 baking dish with pan spray. In a large mixing bowl, place the cubed croissants and mixed berries to prepare for soaking.
2. Beat the cream cheese mixture: In a separate large bowl, combine the room temperature cream cheese with granulated sugar. Using a hand or stand mixer, beat until smooth and creamy, scraping the bowl sides to ensure even mixing.
3. Incorporate eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition for a smooth consistency.
4. Mix in custard ingredients: Gradually add the half and half while mixing, followed by vanilla extract and lemon zest. Scrape the bowl as needed to keep the mixture smooth and fully combined.
5. Soak croissants: Pour the custard over the croissants and berries, tossing gently until they are well coated. Transfer everything into the prepared baking dish, cover with plastic wrap or foil, and refrigerate overnight or for at least 6 hours to allow thorough absorption.
6. Preheat oven and bring casserole to room temperature: When ready to bake, preheat the oven to 350°F (177°C). Remove the casserole from the fridge and let it sit uncovered while the oven heats.
7. Bake the casserole: Cover the dish with foil and bake for 30 minutes. Remove the foil and continue to bake for an additional 15-20 minutes until the top is golden brown and a knife inserted into the custard comes out clean.
8. Cool the casserole: Let the casserole rest for about 15 minutes to set before serving.
9. Prepare and drizzle the glaze: While the casserole cools, beat together softened butter, powdered sugar, half and half, lemon juice, and lemon zest until smooth to make the glaze. Drizzle this over the casserole just before serving, then dust with additional powdered sugar for an elegant finish.

Notes

• Using day-old croissants allows them to better soak up the custard without becoming too soggy.
• Refrigerating the casserole overnight enhances flavor and texture, but if short on time, a minimum of 6 hours works.
• Ensure cream cheese is at room temperature for smooth blending.
• The glaze adds a bright, sweet contrast; adjust the lemon juice amount to taste for more or less tang.
• For a dairy-free option, substitute half and half and butter with plant-based alternatives.

Keywords: croissant breakfast casserole, baked breakfast, custard breakfast casserole, brunch recipe, lemon glaze breakfast, berry breakfast bake