Sweet Croissant Breakfast Casserole

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I stole this recipe for Sweet Croissant Breakfast Casserole from thechunkychef.com. This quick and easy to make breakfast looks like it was bought from a bakery. Croissants are chopped and added to a baking dish with your favorite berries. Then cream cheese is beaten in a bowl until smooth. Next milk, sugar, eggs, vanilla and lemon zest are mixed with the cream cheese. The mixture is poured over the croissants and berries, then covered and refrigerated overnight. In the morning the casserole is baked and served with a glaze made from powdered sugar, heavy cream and vanilla. This breakfast casserole is a delicious bakery treat without the trip to the bakery.

The ingredients for this recipe are: 4 large croissants, 1 ½ cups mixed berries, 8 oz cream cheese, 1 cup milk, ½ cup granulated sugar, 2 large eggs, 1 tsp vanilla, 1 tsp lemon zest, ½ cup powdered sugar, 2 to 3 tbsp heavy cream and 1 tsp vanilla bean paste

Grease 8×8 inch baking pan (or 9×13 if doubling recipe) with non-stick spray. First tear up the croissants and add to the pan.

Then add fresh or frozen berries, if strawberry pieces are too big cut them up.

Next add softened cream cheese to a mixing bowl.

Beat with hand mixer until smooth. Then add milk, sugar, eggs, vanilla and lemon zest and beat until combined.

Pour mixture over croissants and berries. Cover tightly and then refrigerate overnight.

Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove foil and then bake uncovered for 15 minutes, until golden. While the casserole is baking, in a small mixing bowl whisk together powdered sugar, heavy cream and vanilla. Whisk until smooth.

Then drizzle glaze over casserole after finished baking.

Serve warm and enjoy.

If you liked this recipe for Sweet Croissant Breakfast Casserole then you can also try Fruity Croissant Puff, Baked Strawberries and Cream French Toast, Raspberry Custard Kuchen or Overnight Raspberry French Toast.

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Sweet Croissant Breakfast Casserole

This quick and easy to make breakfast looks like it was bought from a bakery. Croissants are chopped and added to a baking dish with your favorite berries. Then cream cheese is beaten in a bowl until smooth. Next milk, sugar, eggs, vanilla and lemon zest are mixed with the cream cheese. The mixture is poured over the croissants and berries, then covered and refrigerated overnight. In the morning the casserole is baked and served with a glaze made from powdered sugar, heavy cream and vanilla.
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

  • 4 large croissants sliced into 1 inch cube
  • 1 ½ cups mixed berries
  • 8 oz cream cheese softened
  • 1 cup milk
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tsp lemon zest

Glaze

  • ½ cup powdered sugar
  • 2 to 3 tbsp heavy cream or half and half or milk
  • 1 tsp vanilla bean paste or extract
  • Powdered sugar for dusting

Instructions

  1. Grease 8×8 inch baking pan, fill with croissants and berries. Set aside.
  2. Add cream cheese to a mixing bowl and beat with hand mixer until smooth. Add milk, sugar, eggs, vanilla and lemon zest and beat until combined.
  3. Pour mixture over croissants and berries.
  4. Cover tightly and refrigerate overnight.
  5. Remove baking dish from refrigerator and let sit on the counter. Preheat oven to 350 F.
  6. Bake covered with foil for 30 minutes. Remove foil and bake uncovered for 15 minutes, until golden and when a knife inserted in center comes out clean.
  7. While the casserole is baking, in a small mixing bowl whisk together powdered sugar, heavy cream and vanilla. Whisk until smooth and pourable.
  8. Drizzle glaze over casserole after finished baking. Serve warm dusted with powdered sugar.