Croissant Breakfast Casserole with Mixed Berries and Lemon Glaze Recipe
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.
- 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
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
- 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.
- 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.
- Incorporate eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition for a smooth consistency.
- 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.
- 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.
- 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.
- 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.
- Cool the casserole: Let the casserole rest for about 15 minutes to set before serving.
- 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
