Description
This Sweet Breakfast Casserole features flaky bakery croissants soaked in a luscious lemon custard with mixed berries, baked to golden perfection and topped with a tangy cream cheese lemon glaze. It’s perfect for a make-ahead brunch or special occasion breakfast that combines rich textures and fresh flavors in every bite.
Ingredients
Scale
Casserole
- 8 large croissants (from the bakery), sliced into 1-inch cubes (about 10 packed cups)
- 4 cups mixed berries (raspberries, blackberries, blueberries)
Custard
- 14 ounces cream cheese, softened
- 1 1/4 cup granulated sugar
- 6 eggs, at room temperature
- 2 cups half and half, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
Cream Cheese Lemon Glaze
- 2 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 ½ tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
Instructions
- Toast croissants: Preheat the oven to 350°F (175°C). Spread the cubed croissants in a single layer on a large baking sheet (15×21 inches). Bake for 7-10 minutes until golden and very toasted. Watch carefully to avoid burning. Remove and set aside to cool.
- Make custard: In a large mixing bowl, beat softened cream cheese and granulated sugar with a hand mixer until smooth. Add eggs one at a time, beating until smooth after each addition. Gradually beat in half and half, then stir in lemon juice, lemon zest, vanilla extract, and salt until fully combined.
- Assemble casserole: Lightly grease a 9×13-inch baking dish. Layer half the toasted croissants evenly in the dish, then spread half the mixed berries over them. Pour half of the custard mixture evenly atop the berries. Add the remaining croissants in a single layer, pour remaining custard over them, pressing down gently so most croissants are submerged. Scatter remaining berries on top. Cover with foil and refrigerate overnight.
- Bake casserole: Remove casserole from refrigerator about 20-30 minutes before baking to come closer to room temperature. Preheat oven to 350°F (175°C). Bake covered with foil for 30 minutes. Remove foil and bake another 15 minutes uncovered, or until a knife inserted into the center comes out clean.
- Prepare lemon glaze: While baking, beat softened cream cheese, powdered sugar, lemon juice, and vanilla extract together in a medium bowl until smooth. Adjust sweetness or tanginess to taste by adding more powdered sugar or lemon juice.
- Serve: Drizzle the cream cheese lemon glaze over the warm casserole. Serve warm, allowing guests to dust with additional powdered sugar if desired.
Notes
- To halve the recipe, use an 8×8-inch baking dish and slide serving scale down to 6 servings to adjust ingredients. Baking time remains the same.
- Use quality bakery croissants, medium to large sized, for richer flaky layers.
- Cool croissants after toasting for better texture before soaking in custard.
- Use room temperature ingredients to ensure smooth custard; warm eggs by placing in warm water for 20 minutes and microwave half and half gently.
- Softened cream cheese can be warmed gently in microwave to avoid lumps.
- Fresh berries are best, but frozen mixed berries work without thawing.
- Powdered sugar dusting is optional and mainly for aesthetics; serve without for less sweetness and let guests add if desired.
- For immediate baking without overnight soak, skip toasting croissants and let casserole sit at room temperature 30-60 minutes before baking. Expect a slightly less fluffy texture and potentially add 5-10 minutes extra baking time.
- Store leftovers tightly covered in refrigerator for up to 4 days.
- Reheat in microwave in 30-second intervals until warm or bake covered with foil at 325°F for 20 minutes for best texture.
