Berry Breakfast Casserole Recipe

scoop of berry breakfast casserole on a white plate next to the casserole dish.

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Berry Croissant Breakfast Casserole is made with flaky croissants, blueberries, raspberries, cream cheese, and a sweet egg custard, then finished with a simple glaze.

Prep Time45

Cook Time45

Total Time1 30

Course: Breakfast

Cuisine: American

Keyword: berry breakfast casserole, berry croissant casserole

Servings: servings

Calories: 651kcal

Author: Lois

Equipment

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

For the Glaze:

2 tablespoons butter melted
½ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons heavy cream

Instructions

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.

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.

Nutrition