![['Close-up side view of a golden-brown Sweet Breakfast Casserole with visible croissant pieces and mixed berries.', 'A delicious sweet breakfast casserole featuring croissant cubes, cream cheese, and berries, captured from the side.', 'Side view of a luscious Sweet Breakfast Casserole showcasing fluffy croissants and a medley of colorful berries.', 'Detailed close-up of a Sweet Breakfast Casserole, highlighting the croissants and vibrant berries in a creamy mixture.']](https://quickflavorfix.com/wp-content/uploads/2026/06/sweet-breakfast-casserole_1_U1-1.webp)
Sweet Breakfast Casserole (with Croissants)
A delicious overnight breakfast casserole featuring toasted croissants, fresh berries, and a tangy lemon glaze, perfect for a special morning.
Ingredients
Bread
- 8 large croissants (sliced into 1-inch cubes (10 packed cups))
- 4 cups mixed berries (raspberries, blackberries, blueberries)
- 14 ounces cream cheese (softened)
- 1 1/4 cups granulated sugar
- 6 eggs eggs (at room temperature)
- 2 cups half and half (at room temperature)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 2 ounces cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 1 ½ tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Toast croissants on a baking sheet for 7-10 minutes until golden, then cool.
- Mix cream cheese and sugar until smooth. Add eggs, then half and half, lemon juice, lemon zest, vanilla, and salt; mix well.
- Layer half of croissants and berries in a greased dish, pour half of custard; repeat with remaining croissants and custard. Cover and refrigerate overnight.
- Preheat oven to 350°F. Bake covered for 30 minutes, then uncovered for 15 minutes until set. Make lemon glaze while baking and drizzle over.
- Serve warm, dust with powdered sugar if desired.
Notes
For best results, prepare the casserole the night before to allow flavors to meld.