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Sweet croissant breakfast bake with golden croissants, mixed berries, and vanilla glaze in a white dish, dusted with powdered sugar

Sweet Croissant Breakfast Bake

This sweet croissant breakfast bake is the ultimate make-ahead treat that combines buttery croissants with a luscious custard and a burst of fresh mixed berries. Perfect for a brunch gathering or special morning, this easy croissant berry casserole makes everyone believe you spent hours in the kitchen. The drizzle of a simple glaze takes this baked croissant and cream cheese dessert from delicious to unforgettable!
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large croissants preferably from the bakery, sliced into 1-inch cubes
  • 1 1/2 cups mixed berries (raspberries, blackberries, and blueberries work great)
  • 8 oz cream cheese softened
  • 1 cup milk (whole or 2%—your choice!)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/2 cup powdered sugar
  • 2–3 Tbsp heavy cream (or swap in half-and-half or milk)
  • 1 tsp vanilla bean paste (or vanilla extract)
  • Powdered sugar for dusting (optional, but pretty!)

Equipment

  • 8x8-inch baking dish
  • Hand mixer

Method
 

  1. Prep your baking dish: Grease an 8x8-inch dish and fill it with the cubed croissants and mixed berries. This step sets the stage for all that sweet, gooey goodness to come. Set it aside for now.
  2. Make the custard mixture: In a mixing bowl, beat the softened cream cheese until smooth using a hand mixer. Add the milk, granulated sugar, eggs, vanilla extract, and lemon zest, and continue mixing until everything is well combined.
  3. Combine and chill: Pour the custard mixture over the croissants and berries in your baking dish. Gently press the croissants down to help them soak up the custard. Cover tightly with plastic wrap and refrigerate overnight. (If you’re short on time, 30 minutes of soaking will do the trick.)
  4. Bake your casserole: When you’re ready to bake, take the dish out of the fridge and let it sit on the counter for about 20 minutes. Preheat your oven to 350°F. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake uncovered for another 15 minutes. The top should be golden and a knife inserted in the center should come out clean.
  5. Make the glaze: While the casserole bakes, whisk together powdered sugar, heavy cream, and vanilla bean paste in a small bowl until smooth and pourable. This glaze is the perfect finishing touch!
  6. Finish and serve: Once the casserole is out of the oven, drizzle the glaze over the top. Serve warm and, if you’re feeling fancy, dust with a bit of powdered sugar. Enjoy!

Notes

Use slightly stale croissants for the best soak. Feel free to swap the mixed berries for other fruits like cherries or bananas, or add chopped nuts for some crunch. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven. This dish can also be frozen after baking for up to 2 months!