Berry Croissant Bake is filled with a mixture of berries, sweet cream cheese, and buttery croissants. This delicious breakfast casserole tastes like a Danish pastry and can be made the night before you serve it!
I cherish my morning time. It is when I usually get most of my work done. I have been doing a lot of research about being my most productive self and the number one thing I find is to wake up early! Sometimes in the mornings I will crave a delicious breakfast pastry, and that is where my Berry Croissant Bake comes to mind. It is a breakfast recipe that is impressive for guests, and easy enough to make on weekday mornings. Serve it with a side of bacon or sausage, and you will be in breakfast bliss!
BERRY CROISSANT BAKE
When you need something fresh, fruity, and irresistible for breakfast this recipe is a good one to keep close by. Fluffy croissants are broken up into pieces. They are then evenly distributed into a baking dish and topped with an assortment of fresh berries. Strawberries, raspberries, and blueberries are my personal favorites. It’s then topped with a mixture of cream cheese, eggs, milk, sugar, and vanilla extract. Now, cover the pan and let it sit in the fridge for 15 minutes or up to 14 hours. When you’re ready to serve it, bake it in a 350-degree F. oven for 35 to 40 minutes, or until golden and the center is set. Serve each slice with a sprinkling of powdered sugar and enjoy!
- 4 large croissants, broken in pieces; I recommend breaking the croissants into bite sized pieces. Be sure to use already baked croissants. Croissant dough will not work in this recipe.
- 1 cup freshly sliced strawberries; grab fresh fruit from your grocery store or go to a local farmers market to get the freshest strawberries in season.
- ½ cup blueberries; delicious and juicy blueberries add another depth of flavor.
- ½ cup raspberries; they add more color and of course more flavor.
- 1 block (8 ounces) cream cheese softened; it’s important to make sure the cream cheese has come to room temperature before using in the recipe. This also ensures the mixture will be silky and smooth.
- 2/3 cup granulated sugar; the berries are sweet enough on their own, but the sugar will make the cream cheese mixture just the right flavor.
- 3/4 cup milk; whole milk is the best option for this recipe. You can use 1% if you prefer but avoid using skim milk or any other alternatives such as soy, almond, or oat.
- 2 large eggs; what would breakfast be without eggs? You won’t see anything scrambled or poached here. These will be used in your cream cheese mixture to make sure everything binds just the way it needs to.
- 2 teaspoons vanilla extract; everything sweet just tastes better with a bit of vanilla extract. It will add that extra layer of finesse.
Preheat the oven to 350 degrees F. Spray a 9×9-inch baking dish with cooking spray.
Spread the broken croissant pieces evenly in the prepared baking dish. Place all the berries evenly over croissants.
Beat cream cheese with an electric mixer until fluffy. Gradually add the sugar, milk, eggs, and vanilla. Mix until well combined. Pour this mixture evenly all over the croissants and berries.
Cover the dish and place in the fridge for 15 minutes or up to 14 hours.
Remove cover from dish. Bake for 35 minutes or until golden brown and set.
Serve warm with powdered sugar, and/or syrup, if desired. Enjoy!
WHAT TO SERVE WITH BERRY CROISSANT BAKE
I believe some protein is needed alongside a slice of this wonderful bake. I like to fry up some bacon, ham, or sausage to serve it with.
Peaches are another delicious option, and so are cherries and blackberries. Really any fruit that you enjoy and that is in season should work great!
WHEN TO SERVE BERRY CROISSANT BAKE
Not only is this going to be one of the best breakfasts you’ll ever eat, but it can also be served for dessert! Serve with a scoop of vanilla bean ice cream on top for a sweet, fruity finish to a hearty meal.
This is a very simple dish to assemble, and it only takes a few minutes. Once it’s in the oven, bake for 35 minutes, or until it all looks golden and set. I highly recommend letting it cool for at least 10 minutes before serving. If you’re worried about having enough time in the morning to make breakfast, you can make this the night before and store in the fridge overnight until ready to bake and serve.
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE BREAKFASTS!
Breakfast Bake – This protein packed breakfast is loaded with eggs, sausage, green bell peppers and topped with shredded cheddar cheese.
Mixed Berry Smoothie – Looking for a light and fresh way to get the day started? This smoothie is loaded with fresh fruit. Add a scoop of your favorite protein powder for sustained energy!
The Best Breakfast Potatoes – Diced potatoes sauteed with onions, red and green bell peppers. Serve them as a side dish, or as the main dish with a fried egg on top.
Ham Croissants and Potatoes – These flaky, buttery croissants are stuffed with scrambled eggs, slices of ham, and cheddar cheese. Served with diced red potatoes.
Berry Croissant Bake
- 4 large croissants broken into small pieces
- 1 cup sliced strawberries
- ½ cup blueberries
- ½ cup raspberries
- 1 block (8 ounces) cream cheese softened
- 2/3 cup granulated sugar
- 3/4 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray.
- Spread the broken croissant pieces evenly in the prepared baking dish. Place all the berries evenly over croissants.
- Beat cream cheese with an electric mixer until fluffy. Gradually add the sugar, milk, eggs, and vanilla. Mix until well combined. Pour this mixture all over croissants and berries.
- Cover dish and place in the fridge for 15 minutes or up to 14 hours. Remove cover and bake for 35 to 40 minutes or until golden brown and set. Serve warm with powdered sugar and/or syrup, if desired. Enjoy!