Sweet Croissant Breakfast Casserole

A great breakfast doesn’t have to be complicated or time consuming to make!  This overnight sweet croissant breakfast casserole is assembled the night before, studded with juicy mixed berries and sweetened cream cheese, then drizzled with a mouthwatering vanilla bean glaze.  It seriously tastes like a danish!

We love tasty breakfast recipes like this Croissant Breakfast Casserole!  It’s perfect for holidays or a fun weekend with family.  Other family favorites are my Loaded Overnight Breakfast Casserole and Homemade Breakfast Sausage Patties.   This is one of my Breakfast recipes you’ll want to hold on to!

Whip up this sweet croissant breakfast casserole the night before, let it sit overnight, then bake it to crispy yet creamy perfection. Drizzle it with vanilla bean glaze and prepare to fall in love! #holiday #breakfast #easter #mothersday #overnight #breakfastbake #croissant #breakfastrecipe #easyrecipe #makeahead


I don’t know about you, but I’ve always been a huge breakfast food fan.  Although, I don’t generally like to actually cook breakfast in the mornings.  That sounds weird, right?

Mornings for me are basically a trudge to the kitchen where I tiredly heat up some water for my hot tea, and I’m not all that functional until about 30 minutes after that when the caffeine kicks in.

Definitely not when I want to be hanging out with sharp knives and hot stove tops!

That’s why I LOVE breakfasts like this Berry Croissant Bake… not only do they look fantastic, but they are actually made up the night before and sit overnight in the refrigerator.

Then all you have to do in the morning is preheat the oven and bake it.  Breakfast is done!!

Overhead view of sweet breakfast bake in baking dish with powdered sugar


  1. Add chopped croissants to a greased baking dish and top with berries.
  2. Beat cream cheese with a hand mixer until smooth, then beat in milk, sugar, eggs, vanilla, and lemon zest.
  3. Pour over the croissants and berries.
  4. Cover and refrigerate overnight.
  5. Let baking dish sit on counter while your oven preheats.
  6. Bake, covered, for 30 minutes, then uncover and bake another 15 minutes or so.
  7. While casserole is baking, combine powdered sugar, cream, and vanilla in a bowl and whisk to create the glaze.
  8. Drizzle over top of warm casserole when finished baking and enjoy.


  • Use quality croissants – for this recipe you’ll want to use the flaky, buttery croissants from the bakery section of the grocery store… not the kind that come in a can with a little dough boy on the label.  Nothing against that kind, but you want alllll those fabulous little nooks and crannies of the real croissants, as they soak up the amazing sauce.
  • Use whichever berries you like best – I tested this recipe using fresh berries, but I’ve had some readers reach out to me and say they used frozen berries with great results as well.  Fresh or frozen, use your favorite berries!  I chose a mixture of raspberries, blueberries and blackberries.
  • Use the hand mixer – it’s tempting to just grab a whisk and save getting out the mixer, but I found I couldn’t get a really smooth consistency when whisking the cream cheese by hand.
  • Room temperature – speaking of cream cheese, set it out for a bit beforehand so it’s softened to room temperature, or you’ll really have a tough time getting it smooth.

berry croissant bake in baking dish with glaze


  • Other breads – if you’d rather use a different kind of bread than croissants, you can switch it up and try a hearty Italian or French bread.  I’ve even had one reader use chopped up cinnamon swirl bagels!  For an Italian or French bread, I’d try to let them sit out a day or so, so they’re a little stale, that way they’ll absorb more of the liquid.
  • Other sauce flavors – a pinch of cinnamon, almond extract, orange zest instead of lemon… you can really flavor this up to your hearts’ content.
  • Not-so Overnight – even though this recipe was created to be an overnight breakfast casserole, you can still make it the day of if you’d like.  Just make sure it can sit for 30 minutes or more so the croissants can soak up the liquid.


The beauty of this sweet breakfast is that it’s designed to be made ahead of time!  Don’t you just love recipes like that?

Just follow the written recipe down below and you’ll be all set to make this a day ahead of time.  I wouldn’t do much longer than that, as you don’t want it to start to dry out.

Scooping out a serving of croissant breakfast bake with berries


I have not officially tested freezing this recipe, but if you’d like to try it, here are my tips.

Complete recipe through step 3, then cover tightly and freeze for up to 2-3 months.

To thaw, place (still covered) in the refrigerator and let thaw overnight.

Bake as directed, checking to make sure it’s done (since this casserole may be colder than the regular version).  If not done baking, add another 5-10 minutes.


Leftovers should be refrigerated in an airtight container and consumed within 3-4 days.

Sweet croissant breakfast casserole on plate with vanilla glaze


  • 8×8″ baking dish – I love the simple elegance of this dish, and it’s a breeze to clean!



Originally posted in April of 2017, and has been updated in February 2020 with additional information.

Whip up this sweet croissant breakfast bake the night before, let it sit overnight, then bake it to crispy yet creamy perfection. Drizzle it with vanilla bean glaze and prepare to fall in love! #holiday #breakfast #easter #mothersday #overnight #breakfastbake #croissant #breakfastrecipe #easyrecipe #makeahead

Sweet Croissant Breakfast Casserole

Flaky croissants, juicy berries, and a sweet cream cheese sauce bake together and taste a bit like a cheese danish!
4.8 from 30 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 servings
Calories 509


  • 4 large croissants (from the bakery) - sliced into 1 inch cubes
  • 1 1/2 cups mixed berries - (I used raspberries, blackberries, and blueberries)
  • 8 oz cream cheese, - softened
  • 1 cup milk - (whole or 2%)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Vanilla Bean Glaze:

  • 1/2 cup powdered sugar
  • 2-3 Tbsp heavy cream - (or half and half and milk)
  • 1 tsp vanilla bean paste - (or vanilla extract if you don't have the paste)
  • powdered sugar for dusting - (optional but recommended)


  • Grease an 8x8" baking dish, fill with sliced croissants and mixed berries. Set aside.
  • Add cream cheese to mixing bowl and beat with hand mixer until smooth. Add milk, sugar, eggs, vanilla and lemon zest and beat until combined.
  • Pour mixture over croissants and berries.
  • Cover tightly and refrigerate overnight.
  • Remove baking dish from refrigerator and let sit on the counter. Preheat oven to 350 F degrees.
  • Bake, covered with aluminum foil, for 30 minutes. Remove foil and bake uncovered for 15 minutes, until golden and when a knife inserted in center comes out clean.
  • While casserole is baking, add powdered sugar, heavy cream, and vanilla bean paste to a small mixing bowl and whisk to combine until smooth and pourable.
  • Drizzle glaze over casserole after it's finished baking. Serve warm and dust with powdered sugar if desired.



You can bake this dish the same day you make it, if needed. Just be sure to let the croissant puff sit for 30 minutes or so before baking so the croissants can soak up some of the liquid.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


Whip up this sweet croissant breakfast casserole the night before, let it sit overnight, then bake it to crispy yet creamy perfection. Drizzle it with vanilla bean glaze and prepare to fall in love! #holiday #breakfast #easter #mothersday #overnight #breakfastbake #croissant #breakfastrecipe #easyrecipe #makeahead



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Recipe Rating

74 comments on “Sweet Croissant Breakfast Casserole”

  1. Very delicious. Everyone loved it and I’m making tomorrow so we can have it for breakfast 2021!

  2. Can I not add cold milk to this? Am I missing something? I added cold milk to the beaten cream cheese and had it sit while I got the other ingredients ready, and when I mixed it all the cream cheese got cold again and chunky. The whole mixture was ruined 

  3. I just made this for the first time last night and served it this morning for my husband and his weekly coffee group and it was a hit! Very easy to make and packed with flavor. 
    I only added raspberries and no other berries and added semi sweet chocolate chips and at the last 15 minutes of baking added sliced almonds. Next time for myself I will try it with blueberries. So I will definitely make this again! 

  4. I have a double batch of this soaking now in a 9×13 casserole dish; my question is, do you think I could cook this in my slow cooker casserole on low for maybe 6 hours? Thanks! Can’t wait to taste it!

  5. This was quick & delicious. My 9-yr old had it for breakfast AND lunch the first day! Will make again. 

  6. I have made this many times, it’s amazing and I catch them sneaking what’s left for lunch. My question is can I freeze this for company arriving in 3 weeks? And how is your recommendation to do this. I have it in a glass baking dish?

    • So glad you love this recipe! Have you already baked it? Or just assembled it? I’ve never tested freezing it once it’s been baked, but from assembled, you’ll want to complete recipe through step 3, then cover tightly and freeze for up to 2-3 months. To thaw, place (still covered) in the refrigerator and let thaw overnight. Bake as directed, checking to make sure it’s done (since this casserole may be colder than the regular version). If not done baking, add another 5-10 minutes.

  7. Could I use unbaked biscuits in this recipe?

  8. Made this once before it was delicious 
    Was wondering if you can make the night before 

  9. I made it for my husband this morning he loved it not to sweet. Will make again.

  10. I’m going to make this for a breakfast with a bunch of friends; what sides would be good with this casserole. 

  11. What is the oven temperature for this casserole? Please hurry with response. I’m making it in the morning!!

  12. I doubled this recipe and used a 9×13 dish, using six large croissants. It was perfect. Will absolutely keep this in rotation for brunch and work meetings. Beautiful dish, my guests loved it. 

  13. Can I double this? I need to feed more of a crowd – like a 9X13 pan full?

  14. Hello! What would you recommend as substitutes for eggs and milk in this recipe?

    • I’ve only made this recipe as written, so I truly cannot say for sure. I would guess a liquid egg substitute and non-dairy milk, but without further testing, this is just a guess.

  15. I made this for brunch with my girlfriends, and everyone loved it! Thanks for the easy recipe!

  16. 2nd time making this recipe for a bridal shower. Oh my!! SO GOOD!! Folks flip over it.

  17. What a great way to start my day! Looking forward to enjoying this over the weekend!

  18. Now that is an awesome breakfast casserole! I would love to start my day with that!

  19. Oh wow! This looks absolutely amazing! I can’t wait to try it this weekend! Thank you for sharing!

  20. This looks super delicious, I’m looking forward to trying it!

  21. I love everything about this! Can’t wait to make this for a weekend brunch soon. 🙂

  22. Delicious.  My family loves this recipe and it’s so easy to make.

  23. Holy moly! This is phenomenal! I made this today for a brunch, and it got RAVE reviews! Thanks so much for sharing. This was my first recipe to make from your site, and I’ll definitely be coming back for more!!

    • I made this and it turned out delicious. I prepped everything the night before and popped it in the over the next morning. It’s like dessert and breakfast together! Mine turned out with a bit of extra liquid after cooking, next time I’ll just reduce the milk. Thanks for sharing this recipe!

  24. Question – Fresh or frozen berries?

  25. Could the vanilla bean glaze be made the day ahead and stored in the fridge?  I am bringing this to an overnight party and would rather not dirty my hosts’ kitchen. Thanks!

  26. I never write reviews but I just had to with this one! This was one of the most delicious brunch dishes I’ve ever made! And I made it with frozen croissants that I had left over from another breakfast event….and frozen mixed berries. The leftovers make the most delicious dessert…served warm with vanilla ice cream… I used Tillamook Vanilla Bean ice cream and it was the most amazing dessert I think I have ever had! Thank you so much for the recipe I will definitely be making it again!

  27. I made this delicious recipe for a family brunch on Sunday and it was the most delicious breakfast dish in the history of our family gatherings! I used the vanilla bean paste for the glaze, and I think it was worth the investment! The fresh blackberries, raspberries, and blueberries were not only delicious, but beautiful. Thank you for this wonderful recipe. We will be making this for many years to come!

  28. Hello! I just made this in a half sheet pan and tripled the recipe with everything except the milk, I used only 2 cups because my mixer just couldn’t fit any more liquid. I’m just trying to figure out a bake time. I will bake for 45 minutes and check it, if not I’ll go in 15 minute increments until it seems done. I’m making this for family from out of town, there are 10 of us. I will come back and update tomorrow afternoon after I get some feedback from everyone.

  29. I made this for our annual potluck breakfast last year. Our event coordinator loved it so much he requested it again for this year! YUMMY! 😋👌🏼❤️

  30. I made this today for my , everyone loved it and then dish was emptied in minutes!!!breakfast

  31. This might be a silly question, but what type of Croissants do you use with this recipe?  Real croissants from a bakery?, ones from a supermarket?, frozen croissants? , dare I say pillsbury?  I’m just not sure which to use, but yours looks incredible.  I can’t wait to make it.

  32. Can I use frozen mixed berries?

  33. This is wonderful!  I made it for a 4th of July breakfast and it was a bit!  I used fresh berries and used the 9×13 pan quantities .  Bursting with flavor in every bite!  Thank you for the recipe😊

  34. Hi there! Love your blog. Was hard to choose which recipe to use, but the “prepare ahead” cinched it for the Berry Croussant Bank. I had all the ingredients on hand, so I was stoked to be able to make it ahead in order to enjoy chatting with my guests at brunch the next day instead of trying to “cook and talk”! The dish was a big success. THANKS!!

  35. I’m a huge breakfast food fan also. Thanks for your new ideal for quick and full energy breakfast even saving my morning time :).

  36. What a great way to start the day! So hungry for this!

  37. Looks heavenly! This is my kind of breakfast, looking forward to try this!

  38. Love all the sweet goodness in this breakfast treat! This will be a great dish to serve for Easter brunch too!

  39. This is so perfect for Easter brunch or any occasion! We love it!

  40. I can’t wait to try this!! It looks incredibly delicious!!! My family would LOVE it!!

  41. Tried this last night, ate it today and I could not believe how simple and tasty it was! 

  42. We made this for Christmas morning and it was a HUGE hit with our entire family! Making it again this weekend for Easter brunch! So easy to make and not only does it taste divine, it looks pretty too! 

  43. I love that I can prepare this the night before; I am going to surprise my kids one day this week with this for breakfast!

  44. Can I use frozen berries?

  45. Can fresh or frozen berries be used?

  46. Could I make it in a 9×13?  If so, how many eggs and milk would it take?

    • Hi Kim 🙂 You can; and I would use the following: 6 croissants, 2 cups berries, 12 oz cream cheese, 1 1/2 cups milk, 3/4 cup sugar, 3 eggs, 1 1/2 tsp vanilla, 1 1/2 tsp lemon zest. You may want to double all the ingredients in the glaze, and it may take a bit longer to bake.

  47. How many will this feed?

  48. My boys are huge croissant fans and this dish would definitely be met with “oo”s and “aah”s!

  49. I love all those berries!! I need to make this very soon!

  50. Such an incredible breakfast treat!! Can’t wait to try it!!

  51. Ohhh croissants and berries! Beautiful photos too.

  52. Man.. This looks amazing! You had my attention at croissants but the berries and ease of the recipe are perfect!

  53. I need several cups of caffeine before I even attempt to cook, so this is the perfect breakfast for me!

  54. Pinning! This is the answer to baseball Saturdays. My boys’ games are so early so having something ready to pop in the oven would be fantastic!