Start your morning with this Berry Croissant Breakfast Casserole made with flaky croissants, juicy blueberries and raspberries, and a creamy egg custard.
After baking, it’s finished with a simple sweet glaze that pairs perfectly with the berries and buttery croissants.
It’s a great breakfast idea for weekend brunch, family gatherings, holidays, or any special breakfast.
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Table of Contents
- Recipe at a Glance
- More Croissant Breakfast Ideas
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Prepare the Powdered Sugar Glaze
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Try these other Breakfast Casserole Recipes next...
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 45 min | Bake: 45 min | Difficulty: Easy | Servings: 8
Main Ingredients: Croissants, raspberries, blueberries, cream cheese, eggs
Why You’ll Love It: The croissants bake into a soft custard with fresh berries, orange flavor, and a simple glaze.
Best For: Weekend brunch, family gatherings, or a make-ahead breakfast.
More Croissant Breakfast Ideas
If you enjoyed this egg croissant breakfast casserole, here are a few more ways to use buttery croissants for breakfast:
Breakfast Ideas with Croissants: Browse even more sweet and savory recipes using croissants for breakfast and brunch.
Croissant Breakfast Casserole: Made with eggs, breakfast sausage, cheese, and buttery croissants for an easy savory breakfast or brunch.
Croissant Breakfast Sandwiches: Layer croissants with eggs, cheese, and your favorite breakfast meat for an easy morning meal.
Easter Breakfast Casserole: Made with mini croissants, breakfast sausage, eggs, cheddar and Parmesan cheese, and green onions—perfect for a holiday breakfast or brunch celebration.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Berries: Use any combination of fresh blueberries, raspberries, strawberries, or blackberries. Keep the total amount of fruit the same so the casserole does not become too wet.
- Citrus: Replace the orange zest and juice with lemon zest and lemon juice for a brighter, slightly tangier flavor.
- Bread: French bread can be used in place of the croissants. Cut it into cubes and use slightly stale bread so it absorbs the custard without becoming too soft.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cube the croissants into small pieces and bake on a baking sheet for about 9 minutes. Remove and allow to cool.
Step 2: Make the custard by combining the cream cheese and sugar with a mixer. Mix in the eggs, heavy cream, orange juice and zest, vanilla, and salt.
Step 3: Assemble the casserole by layering half the croissants, berries, and custard. Repeat the layers then gently press down so the croissants are submerged in the custard.
Step 4: After the croissants have had a chance to soak up the custard, cover with foil and bake for 45 minutes at 350°F. Remove the foil after 30 minutes to crisp up the top.
Prepare the Powdered Sugar Glaze
Step 5: Melt the butter, then add it to the powdered sugar, vanilla, and heavy cream.
Step 6: Using a wire whisk, combine until the glaze is smooth and has no lumps. Check out my favorite set of wire whisks.
Step 7: Pour the glaze over the slightly cooled breakfast casserole.
Insider Tips from My Kitchen to Yours
✔️ DO toast the croissants, use room-temperature ingredients, and let the assembled casserole rest for 20–30 minutes so the custard absorbs evenly.
❌ DO NOT use fresh, untoasted croissants or skip the resting time, since the casserole may turn soggy and the custard may not soak in properly.
Storage & Serving Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warmed through.
Freezer: Cool the casserole completely, wrap it tightly, and place it in a freezer-safe container. Thaw overnight in the refrigerator, then reheat in the oven until warm.
Serving Tips: Serve warm with a little extra glaze on the side for anyone who would like added sweetness.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes. Assemble the casserole, cover it tightly, and refrigerate overnight. Let it sit at room temperature for about 20–30 minutes before baking.
Fresh berries work best because frozen berries can release extra moisture. If using frozen berries, add them without thawing and expect the casserole to be a little softer.
The center should be set and no longer look wet or jiggly. A knife inserted near the center should come out mostly clean.
Try these other Breakfast Casserole Recipes next...
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📖 Recipe Card
Berry Breakfast Casserole Recipe
Ingredients
- 6-7 large barkery croissants about 10 cups, torn into pieces
- 2 cups fresh raspberries
- 2 cups fresh blueberries
- 12 ounces cream cheese room temperature
- 1 cup + 2 tablespoons granulated sugar
- 5 eggs room temperature
- 1 ¾ cups heavy cream room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon fresh orange zest
- 1 ½ tablespoons fresh orange juice
- ¼ teaspoon salt
- 2 tablespoons butter melted
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
Method
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Cut the croissants into bite-size pieces and spread them on a baking sheet. Bake for 9 minutes, then remove from the oven and cool for about 5 minutes.
- While the croissants are toasting, prepare the custard. Beat the cream cheese and sugar in a stand mixer until combined. Add the eggs, heavy cream, orange zest, orange juice, vanilla extract, and salt. Mix until smooth.
- Add half of the toasted croissants to the prepared baking dish. Top with half of the berries and pour over half of the custard. Repeat with the remaining croissants, berries, and custard.
- Gently press down on the croissants so most of the pieces are coated with the custard.
- Let the casserole rest for 20–30 minutes so the croissants can absorb the custard.
- Cover the dish with foil and bake for 45 minutes. Remove the foil after 30 minutes so the top can brown and become lightly crisp.
- To prepare the glaze, melt the butter. Whisk it with the powdered sugar, vanilla extract, and heavy cream until smooth.
- Drizzle the glaze over the warm casserole before serving.
Nutrition
Notes
Tips
- Toast the croissants first so they absorb the custard without becoming soggy.
- Use room-temperature cream cheese, eggs, and heavy cream so the custard mixes smoothly.
- Let the assembled casserole rest for 20–30 minutes before baking so the croissants can soak up the custard.
Storage & Make Ahead
- Cover and refrigerate the assembled casserole overnight, then let it sit at room temperature for about 20–30 minutes before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat until warmed through.
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