Description
Croissant breakfast casserole is a heavenly dish that turns your brunch into a special occasion. This rich and creamy casserole features layers of flaky croissants, luscious mixed berries, and a delightful lemon glaze that adds a zesty kick.
Ingredients
Scale
- 8 large croissants (cubed)
- 4 cups mixed berries (raspberries, blackberries, blueberries)
- 14 ounces cream cheese (softened)
- 1 1/4 cup granulated sugar
- 6 eggs (room temperature)
- 2 cups half and half (room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 2 ounces cream cheese (for glaze, softened)
- 1 cup powdered sugar (sifted)
- 1 ½ tablespoons lemon juice (for glaze)
- 1 1/2 teaspoons vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F.
- Toast the cubed croissants on a baking sheet for 7-10 minutes until golden brown.
- In a mixing bowl, beat together softened cream cheese and granulated sugar until smooth. Add eggs, half and half, lemon juice, lemon zest, vanilla extract, and salt; mix well.
- In a greased baking dish, layer half the toasted croissants with half the mixed berries and pour half the custard over them. Repeat with remaining ingredients.
- Cover with plastic wrap and refrigerate overnight.
- Bake the casserole covered for 30 minutes; remove cover and bake for an additional 15 minutes until set.
- For the glaze, mix softened cream cheese, powdered sugar, lemon juice, and vanilla until smooth; drizzle over warm casserole.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 24g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 130mg
Keywords: Use slightly stale croissants for better absorption of the custard. Feel free to customize with different fruits or spices like cinnamon for added flavor.