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This delicious make-ahead Berry Croissant Bake recipe is perfect for a weekend brunch or special occasion breakfast. With layers of buttery croissants, fresh berries, and a creamy custard, this dish is sure to impress your guests.
Berry Croissant Bake
If you’re not going to bake this delicious breakfast and enjoy it right away, assemble the casserole, cover it tightly in a double layer of plastic wrap, and store it in the freezer for up to 3 months. When you are ready to enjoy, allow it to thaw in the fridge, remove the plastic wrap, and bake just as you normally would.
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Ingredients:
Buckle up and head to the grocery store. Here’s a shopping list for you. Scroll on down to the recipe card below for precise measurements.
- Cream cheese – Allow the cream cheese to soften at room temperature before using. Otherwise, you’ll end up with a lumpy custard. You can microwave it in 30 second spurts if needed.
- Sugar
- Eggs
- Vanilla extract- Try almond extract for a fun flavor.
- Heavy cream – Whole milk or half and half would also do the trick. The custard will just be a bit less rich.
- Large Croissants – Cubed sourdough bread would be another great way to go.
- Fresh mixed berries – Blueberries, raspberries, blackberries, strawberries, etc. You could also just use 1 kind of berry if you’d like. Other fruits are welcome too. Peaches would be delicious.
- Powdered sugar – The powdered sugar is an optional garnish. You can leave it off, but I love the look of it and the extra hint of sweetness it brings.
Supplies:
Take a spin through your kitchen and make sure you have the following supplies before diving into this delightful recipe.
- 9X11-inch baking dish
- Non-stick baking spray
- Measuring cups and spoons
- Stand or hand mixer
- Mixing bowl
Instructions:
Make the custard. In the bowl of a standup mixer (or in a medium bowl with a handheld electric mixer), beat the cream cheese on medium-high speed until smooth. Reduce the speed to medium-low and gradually mix in the sugar, eggs, vanilla, and heavy cream.
Assemble. Place croissant pieces into the baking dish and sprinkle the berries over the top.
Recipe Tip
You can replace the croissants with cubed sourdough bread or french bread. If you go the sourdough route, I recommend allowing the cubed bread to sit on the counter overnight to dry out a bit. It will absorb the custard better.
Fresh or Frozen Berries?
Frozen berries will totally work here. Just thaw them completely and then pat them dry before using.
Pour cream cheese mixture over the whole dish, and try to cover each piece of bread in the pan but if some don’t get covered it’s okay.
Chill. Cover the baking dish tightly with plastic wrap and chill in the refrigerator for at least one hour (ideally overnight, max 8 hours).
Bake. Remove the plastic wrap from the baking dish. Bake your creation in the oven for 35-40 minutes or until golden brown. Serve warm sprinkled with powdered sugar. This dessert-style breakfast treat is better than a bakery! It’s wonderful alongside sausage, ham, bacon, or even with a scoop of ice cream on top!
More Breakfast Recipes
Berry Croissant Bake Recipe
Berry Croissant Bake
Equipment
- 9X11-inch baking dish
- non-stick baking spray
- Measuring cups and spoons
- Stand or hand mixerÂ
- Mixing bowl
Ingredients
- 8 ounces cream cheese – softened at room temperature
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 4 large croissants – cut into 1-inch cubes
- 2 cups fresh mixed berries (I used raspberry, blueberry, blackberries, and strawberries)
- ¼ cup powdered sugar
Instructions
- Prep. Grease a 9X13-inch baking dish with butter or non-stick cooking spray.
- Make the custard. In the bowl of a standup mixer (or in a mixing bowl with an electric hand mixer), beat the cream cheese on medium-high speed until smooth. Reduce the speed to medium-low and gradually mix in the sugar, eggs, vanilla, and heavy cream.Â
- Assemble. Add the cubed croissants to the baking dish and sprinkle the berries over the top. Pour the cream cheese custard over the whole dish, and try to cover each piece of bread but if some don’t get covered it's ok.  Â
- Chill. Cover the baking dish tightly with plastic wrap and chill in the fridge for at least one hour (ideally overnight, max 8 hours).Â
- Preheat the oven. Preheat the oven to 350°F.Â
- Bake. Remove the plastic wrap from the baking dish. Bake your creation for 35-40 minutes or until golden brown and no longer jiggly. You can always use a cooking thermometer if you are unsure. It should reach 165 degrees.
- Serve. Serve warm sprinkled with powdered sugar.
Notes
- To store. Allow the croissant bake to cool to room temperature before covering the baking dish tightly with a double layer of plastic wrap. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the leftovers to thaw in the fridge (if frozen) before unwrapping, covering with aluminum foil, and baking at 350°F for 15 minutes or until warm. You can also microwave a slice or two in 30-second intervals until heated through.
