Berry Croissant Bake

This delicious make-ahead Berry Croissant Bake recipe is perfect for a weekend brunch or special occasion breakfast.

Servings: people

5 from 1 vote

Prep Time 15

Cook Time 40

Chill time 1

Total Time 1 55

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

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.
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.
Chill. Cover the baking dish tightly with plastic wrap and chill in the fridge for at least one hour (ideally overnight, max 8 hours).
Preheat the oven. Preheat the oven to 350°F.
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.

Storage Instructions:

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.