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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 8x8 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.