Croissant Breakfast Casserole
If you love sweet breakfasts, you're in for a treat. This croissant breakfast casserole features tender croissant pieces and fresh berries all coated in a cream cheese custard. As if that's not good enough, everything is topped off with a homemade lemon glaze that's absolutely heavenly. It's love at first bite!
Servings: 8 servings
Ingredients
- 6 large day-old croissants cubed into 1-inch pieces
- 1 ½ cups mixed berries
- 10 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 4 large eggs
- 1 1/3 cup half and half
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
Lemon glaze
- 3 tablespoons salted butter softened
- 1 ½ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- powdered sugar for dusting
Instructions
- Spray a 9-inch oval baking dish or a 9x9 baking dish with pan spray. Place the croissants and berries in a large mixing bowl.
- In a separate large bowl, add the cream cheese and sugar. Use a hand mixer or stand mixer to beat it until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Add the eggs one at a time, beating until fully incorporated.
- Slowly add the half and half while mixing. Scrape down the sides and bottom of the bowl as needed to ensure the mixture is smooth. Mix in the vanilla and lemon zest.
- Pour the custard mixture over the croissants and toss gently until the croissants have all been covered in the custard. Transfer to the prepared baking dish and cover with plastic wrap or foil. Refrigerate overnight, or at least 6 hours to allow the croissants to absorb as much of the custard as possible.
- In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the dish from the fridge and let it come to room temperature while the oven heats.
- Cover with foil and bake for 30 minutes before removing the foil and baking for an additional 15-20 minutes, until the top is golden brown and the custard is fully set. A knife will come out clean from the custard.
- Let the casserole cool for 15 minutes before serving.
- While it’s cooling, make the glaze by beating the butter, powdered sugar, half and half, lemon juice, and lemon zest together in a small bowl. Drizzle over the casserole just before serving and dust with powdered sugar.
Nutrition
Serving: 1g | Calories: 595kcal | Carbohydrates: 67g | Protein: 10g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 368mg | Potassium: 209mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1214IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg
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