Croissant Breakfast Casserole
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Croissant Breakfast Casserole
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If you love sweet breakfasts, you're in for a treat. This croissant breakfast casserole features tender croissant pieces and fresh berries all coated in a cream cheese custard. As if that's not good enough, everything is topped off with a homemade lemon glaze that's absolutely heavenly. It's love at first bite!
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Ingredients
- 6 large day-old croissants cubed into 1-inch pieces
- 1 ½ cups mixed berries
- 10 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 4 large eggs
- 1 ⅓ cup half and half
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
Lemon glaze
- 3 tablespoons salted butter softened
- 1 ½ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- powdered sugar for dusting
Instructions
- Spray a 9-inch oval baking dish or a 9x9 baking dish with pan spray. Place 6 large day-old croissants and 1 ½ cups mixed berries in a large mixing bowl.
- In a separate large bowl, add 10 ounces cream cheese and ⅔ cup granulated sugar. Use a hand mixer or stand mixer to beat it until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Add 4 large eggs one at a time, beating until fully incorporated.
- Slowly add 1 ⅓ cup half and half while mixing. Scrape down the sides and bottom of the bowl as needed to ensure the mixture is smooth. Mix in the 2 teaspoons vanilla extract and 1 tablespoon lemon zest.
- Pour the custard mixture over the croissants and toss gently until the croissants have all been covered in the custard. Transfer to the prepared baking dish and cover with plastic wrap or foil. Refrigerate overnight, or at least 6 hours to allow the croissants to absorb as much of the custard as possible.
- In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the dish from the fridge and let it come to room temperature while the oven heats.
- Cover with foil and bake for 30 minutes before removing the foil and baking for an additional 15-20 minutes, until the top is golden brown and the custard is fully set. A knife will come out clean from the custard.
- Let the casserole cool for 15 minutes before serving.
- While it’s cooling, make the glaze by beating 3 tablespoons salted butter, 1 ½ cups powdered sugar, 2 tablespoons half and half, 1 tablespoon lemon juice, and 1 teaspoon lemon zest together in a small bowl. Drizzle over the casserole just before serving and dust with powdered sugar for dusting.
Nutrition Information
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Serving
1g
Calories
595kcal
(30%)
Carbohydrates
67g
(22%)
Protein
10g
(20%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
173mg
(58%)
Sodium
368mg
(15%)
Potassium
209mg
(6%)
Fiber
2g
(8%)
Sugar
49g
(98%)
Vitamin A
1214IU
(24%)
Vitamin C
3mg
(3%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 595kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 173mg | 58% |
| Sodium | 368mg | 15% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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