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Home / Main Dishes / Breakfast

Sweet Croissant Breakfast Casserole

4.88
/5
55 minutes minutes
183 Comments
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By: The Chunky Chefpublished: 02/09/2020

This post may contain affiliate links. Please read my disclosure policy.

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

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

SWEET BREAKFAST CASSEROLE

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

HOW TO MAKE THIS SWEET BREAKFAST CASSEROLE

  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.

COOKING TIPS FOR THIS BREAKFAST BAKE

  • 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

VARIATIONS OF THIS RECIPE

  • 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.

MAKING BREAKFAST CASSEROLE AHEAD OF TIME

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

FREEZING

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.

STORAGE

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

Sweet croissant breakfast casserole on plate with vanilla glaze

SPECIAL EQUIPMENT FOR THIS RECIPE

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

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

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

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

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

4.88 from 77 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Calories: 509
Servings: 6 servings
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Flaky croissants, juicy berries, and a sweet cream cheese sauce bake together and taste a bit like a cheese danish!

Ingredients

  • 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)

Instructions

  • 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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

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.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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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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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.88 from 77 votes (5 ratings without comment)

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Recipe Rating




  1. Allyson Zea says

    Posted on 2/15 at 12:53 pm

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

    Reply
  2. Christine Rogers says

    Posted on 2/14 at 6:42 pm

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

    Reply
  3. Jacque Hooper says

    Posted on 2/11 at 4:07 pm

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

    Reply
  4. Tiffany La Forge-Grau says

    Posted on 2/11 at 2:37 pm

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

    Reply
  5. Katerina @ diethood .com says

    Posted on 2/11 at 4:02 am

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

    Reply
  6. Kimberly says

    Posted on 2/10 at 10:02 pm

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

    Reply
  7. Carrie Robinson says

    Posted on 2/10 at 7:37 pm

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

    Reply
  8. Frieda Elizabeth Marroquin says

    Posted on 1/8 at 8:26 am

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

    Reply
  9. Sara says

    Posted on 11/26 at 10:03 pm

    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!!

    Reply
    • Setti says

      Posted on 3/1 at 2:12 pm

      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!

      Reply
  10. Shelley Chapin says

    Posted on 11/22 at 4:07 pm

    Question – Fresh or frozen berries?

    Reply
    • The Chunky Chef says

      Posted on 11/22 at 8:18 pm

      I use fresh, but if you prefer to use frozen, I would thaw them first.

      Reply
  11. Sara says

    Posted on 9/27 at 8:25 am

    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!

    Reply
    • The Chunky Chef says

      Posted on 9/29 at 9:39 pm

      I think it could be, although you’d probably want to whisk in a little more cream or milk to loosen it up after being refrigerated.

      Reply
  12. Elisabeth says

    Posted on 9/24 at 11:08 pm

    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!

    Reply
  13. Jill Windle says

    Posted on 9/16 at 2:11 pm

    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!

    Reply
  14. Jessica says

    Posted on 8/31 at 3:07 am

    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.

    Reply
  15. CLMom says

    Posted on 8/20 at 11:08 pm

    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! 😋👌🏼❤️

    Reply
  16. Kevin Thomas says

    Posted on 7/27 at 6:08 pm

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

    Reply
  17. JB says

    Posted on 7/25 at 7:12 pm

    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.

    Reply
    • The Chunky Chef says

      Posted on 7/28 at 8:42 pm

      I used the croissants from the bakery section of my local grocery store 🙂

      Reply
      • JB says

        Posted on 7/30 at 4:14 pm

        Thank you!

        Reply
  18. Rachel says

    Posted on 7/16 at 5:43 pm

    Can I use frozen mixed berries?

    Reply
    • The Chunky Chef says

      Posted on 7/17 at 9:08 am

      I would thaw them first, and make sure to drain them in a colander so they don’t make things too wet.

      Reply
  19. Carole says

    Posted on 7/4 at 12:59 pm

    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😊

    Reply
  20. Nancy Perine says

    Posted on 5/17 at 6:05 am

    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!!

    Reply
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