![['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 and fresh berries, topped with a tangy lemon glaze.
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. 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, custard, and berries. Refrigerate overnight.
- Preheat oven to 350°F. Bake covered for 30 minutes, then uncovered for 15 minutes until set. Let cool slightly.
- Make lemon glaze by beating all glaze ingredients until smooth. Drizzle over warm casserole before serving.
Notes
For best results, prepare the casserole the night before to allow flavors to meld.