0 from 15 votes
Croissant Breakfast Casserole with Berries
A delicious sweet Croissant Breakfast Casserole that's studded with fresh berries and dusted with powdered sugar. Make it the night before, if you like!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
40 mins
Total Time
2 hrs 5 mins
Servings: 10 people
Calories: 344 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 6 large croissants, cut into 2-inch pieces
- 3 cups fresh berries
- 8 large eggs
- 1 cup granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 cups low-fat or whole milk (don’t use skim)
- ½ cup orange juice
- 2 teaspoons vanilla extract
- For serving: powdered sugar; maple syrup
Instructions
- Preheat oven to 450°F.
- Arrange croissants on a large rimmed baking sheet and toast in the oven for about 3-4 minutes.
- Place croissants in a greased 9 x 13-inch baking dish.
- Sprinkle berries over top of the croissants.
- In a large bowl, whisk together eggs, sugar, cinnamon, nutmeg, and salt until blended. Stir in the milk, orange juice, and vanilla. Pour liquid mixture over the croissants.
- Allow casserole to sit on the counter for about 30 minutes so that the croissants can absorb some of the liquid and soften. As the croissants get softer, gently press down on them to submerge them more in the liquid. If you prefer, you can cover the dish and refrigerate the casserole for 8-12 hours before baking.
- Adjust the oven temperature to 350°F.
- Bake the casserole for a total of 60-70 minutes, adding a loose foil cover on top after the first 25 minutes to prevent excessive browning. The casserole is done when it's puffed, golden brown, and the center is set. If you insert a knife or cake tester into the middle of the casserole, it should come out clean.
- Let the casserole rest for at least 10 minutes before slicing and serving.
- Dust with powdered sugar and serve with a side of maple syrup for drizzling.
Cup of Yum
Notes
- Use high-quality croissants from a bakery -- not refrigerated Pillsbury crescent rolls. The authentic croissants have many layers of pastry with nooks and crannies to soak up the egg custard.
- I used 6 large croissants from the Costco bakery, which each weighed about 2.3 ounces. If you're using smaller croissants, you might need 8 total.
- Toast the croissants to make sure that they're nice and dry. This will help them absorb the egg custard.
- Do not use frozen berries. They will release too much liquid and make your casserole runny.
- Cover the casserole loosely with foil after the first 25 minutes of baking. This will prevent the top from getting too dark while the center of the casserole cooks through.
- Give the casserole at least 10 minutes to rest after baking. The filling will "set" and it will be easier to slice into squares.
Nutrition Information
Serving
1/10 of the casserole
Calories
344kcal
(17%)
Carbohydrates
47g
(16%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
161mg
(54%)
Sodium
300mg
(13%)
Potassium
239mg
(7%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
610IU
(12%)
Vitamin C
7mg
(8%)
Calcium
124mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 344
% Daily Value*
| Serving | 1/10 of the casserole | |
| Calories | 344kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 300mg | 13% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.