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Sweet Croissant Breakfast Casserole with Berries and Lemon Glaze Recipe

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4.2 from 12 reviews

This Sweet Croissant Breakfast Casserole is a delightful baked brunch dish featuring layers of toasted croissants, fresh berries, and a creamy custard made with cream cheese, eggs, and half-and-half. Finished with a tangy lemon glaze, this make-ahead casserole is perfect for weekend mornings or special occasions.

  • Total Time: 7 hours 10 minutes (including overnight refrigeration)
  • Yield: 12 servings

Ingredients

Croissant and Berries

  • 8 large croissants (Costco sized)
  • 1 1/2 cups raspberries
  • 1 1/2 cups strawberries
  • 1 1/2 cups blueberries

Custard

  • 16 ounces cream cheese (softened)
  • 1 1/4 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • 1/4 tsp salt
  • 6 eggs (room temperature)
  • 2 cups half and half (warmed)

Lemon Glaze

  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 Tbsp lemon juice
  • 2 tsp vanilla extract

Instructions

  1. Toasting the Croissants: Slice the croissants into 1-inch pieces and spread them in a single layer on a large baking sheet (22x16 inch). Bake at 350°F (175°C) for about 10 minutes until they are golden and slightly crisped. Set aside to cool.
  2. Make the Custard: In a large bowl, combine softened cream cheese, granulated sugar, vanilla extract, lemon juice, lemon zest, and salt. Using an electric hand mixer, start mixing on low speed and gradually increase to medium-high until the mixture is smooth and creamy.
  3. Add Eggs and Half-and-Half: Add the room temperature eggs and warm half-and-half to the cream cheese mixture. Mix on medium-low speed until fully combined and smooth. (Tip: If eggs are cold, warm them in hot water for 5 minutes to prevent curdling.)
  4. Assemble Layers: In a 9x13 inch baking dish, spread half of the toasted croissant pieces evenly. Scatter half of the berries over the croissants. Pour half of the custard mixture evenly over the layers. Repeat with the remaining croissants, custard, and berries. Press lightly so the top layer soaks in the custard. Cover with plastic wrap and refrigerate overnight for best results. If short on time, let sit at room temperature for 30 minutes before baking.
  5. Bake the Casserole: Remove the casserole from the fridge and let it sit at room temperature for 20-30 minutes to prevent dish cracking. Preheat oven to 350°F (175°C). Cover the casserole with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes until the top is set and lightly browned.
  6. Prepare Lemon Glaze: While baking, whisk together powdered sugar, heavy cream, lemon juice, and vanilla extract in a medium bowl until smooth. Drizzle the glaze generously over the warm casserole before serving.

Notes

  • Use room temperature eggs to ensure a smooth custard without curdling.
  • Warming the half-and-half slightly before mixing helps the custard come together better.
  • Overnight refrigeration improves flavor and texture but a shorter 30-minute soak at room temperature is an option if pressed for time.
  • Be sure to let the casserole reach room temperature before baking to avoid cracking your baking dish.
  • Leftovers can be refrigerated and reheated gently in the oven or microwave.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/sweet-croissant-breakfast-casserole-with-berries-and-lemon-glaze-recipe/