This Berry Croissant Bake combines buttery croissants, cream cheese, eggs, and berries to create the most delicious breakfast bake. Prepare it the night before and just pop it in the oven for an easy overnight breakfast dish everyone will love!
Today I have the perfect recipe for your holiday breakfast and brunch menu. This decadent breakfast bake combines flaky croissants with a sweet custard and is loaded with fresh berries. What’s not to love about all that?!
Plus, all those berries makes it healthy, right? Lots of antioxidants:)
What I love about this Berry Croissant Bake
There are so many reasons to love this tasty breakfast dish. First, it’s so easy to make and only calls for a handful of ingredients- which you know I love. I also LOVE that I can prepare it the night before and refrigerate it overnight. But guess what? If I need to make it quickly, I can also make it the day of and let it set for 20 minutes before baking. It’s perfect for an effortless holiday breakfast and great for a quick weekend breakfast with the family. I especially like to make it Sunday morning so I can have leftovers during the week – if there are any.
Looking for more delicious breakfast recipes?
- Cranberry Christmas Cake
- Blueberry Oatmeal Cups
- Cinnamon Apple Scones
- Slow Cooker Apple Pear Oatmeal
- Strawberry Cinnamon Swirl Quick Bread
Berry Croissant Bake
This Berry Croissant Bake combines buttery croissants, cream cheese, eggs, and berries to create the most delicious breakfast bake. Prepare it the night before and just pop it in the oven for an easy overnight breakfast dish everyone will love!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 Servings 1x
- Category: Breakfast
Ingredients
- 3 large croissants, cut into small pieces
- 1 cup fresh or frozen berries
- 1 (8 ounce) package cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup milk
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 9 or 8 x 11 baking dish with cooking spray.
- Add croissant pieces to baking dish. Sprinkle berries evenly over croissants.
- Beat cream cheese for 30 seconds with electric mixer. Gradually add in sugar, eggs, vanilla, and milk. Continue to mix until well blended.
- Pour cream cheese mixture over croissants and berries.
- Let rest for at least 20 minutes or refrigerate over night.
- Bake for 35-40 minutes or until golden brown and set in center.
- Serve warm with powdered sugar sprinkled on top.
Notes
- This recipe can easily be doubled in a 9 x 13 pan.
The recipe isn’t clear but I think you need to mix the cream cheese and sugar together and then add the wet ingredients, otherwise the cream cheese splits. At least I think that’s what went wrong but I don’t have enough croissants to try again so I’m trying as is but it came out funky. The recipe just needs to be more clear.
Hi Liz, Don’t worry! The cream cheese mixture will be a little lumpy but it will still turn out great. I promise! I was a little worried myself. Just hide the lumps with extra berries before baking in the oven:)
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How about making sure your cream cheese is very soft, that eliminates clumped cream cheese in recipes.
Would it be possible to refrigerate it for 2 days? I want to make this for Christmas morning, but I’m afraid I may not have time to prep it on Christmas Eve! Thanks!
I know it can be refrigerated the night before so I’m sure two days wouldn’t hurt. I’ve made it and had leftovers for the week so you could probably bake it ahead of time and reheat it two days later.
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I made it this morning for my family. Everyone loved it, and my husband said it is favorite breakfast casserole now! Thank you for the recipe!
★★★★★
When you say three croissants are you meaning just three or three cans?
Three large croissants that are already baked. You would probably need an entire can of baked croissants for this recipe.
This recipe is SO delicious! I just made it for my nephew’s birthday breakfast and it was such a huge hit with everyone! I will definitely be making this again.
★★★★★
I made this yesterday and it was really good!
★★★★★
I made this tonight but I realized that I forgot to get the cream cheese. So I made it without. I added a few more eggs and some more milk. I hope it sets up properly. I’ll have to let you know how it tastes without the cream cheese.
I found this a tasty, easy recipe, using fresh blueberries and raspberries.
My co-workers loved it!
★★★★★
Ok so I realized after I baked this recipe that the croissants were supposed to be cooked first before and not raw. It would be very helpful if you added that key instruction to your baking and ingredients list
I could not find croissants so I got brioche bread, should that work as a good substitute?
I think that should be fine. Let us know how it turns out.
I couldn’t find croissants so I bought brioche bread instead. Should this work as a good substitute, will it be too soggy if I use brioche and let it sit overnight?
I made this the night before and refrigerated it overnight. We cooked it for 50 minutes total and it was still pretty mushy. Is that how yours turned out? Thanks!
This look so good! I’m going to use frozen berries and make the night before. Is there anything special I need to do to prep the frozen berries or just throw them in?
Thanks!
Just throw them in:)
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Hi Kara,
I’m thinking that you might specify that the croissants are in the bakery section of the grocery store, and not from the canned ones in the refrigerated section.
This recipe was sooo easy and delicious! It’s kind of hoity toity, pinky up in the air type of meal. No one has to know it was so simple. Let ’em think you’re a full on Chef!! 🤗
★★★★★
I made this dish for a brunch last weekend and I will definitely be making it again! It’s easy to make and tastes delicious. Was definitely a hit with all of the guests
★★★★★
I have a loaf of French bread , I was going to make overnight French Toast, do you think I could substitute the French loaf for the croissants? Thank you !
Sure! I think that will taste great.
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French bread is drier than ready-to-eat croissants so would need more moisture… maybe another egg (or 2 if more than a day old) & more milk.
Is this good cold?
If this is doubled and baked in a 9×13 pan, how long does it need to be baked?
Tweaked the recipe a bit since I didn’t have any milk oops lol I used coffee creamer instead of the milk and vanilla extract.
Also didn’t have block cream cheese once so I used the tub of whipped cream cheese and it turned out fluffier more souffle-ish, without all those lumps
Yum! Sounds amazing!!
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I need to know do i bake this before refrigerated then when its time to eat..how long in oven?
This recipe sounds a lot like bread pudding except for the cream cheese. Can’t wait to try it. It sounds real easy and yummy. I love bread pudding, so I should love this recipe.
I love this recipe! Have made it three times now and I’ve not had all the “right” ingredients yet. Used left over cresents from dinner 3 nights prior. Didn’t beat chs long enuf. This time im using old donuts. Forgot cream cheese on one batch.. It all came out delicious! THANK YOU! THANK YOU! THANK YOU! 😀
★★★★★
Looking to make this recipe and freeze before baking. I want to bring for a vacation breakfast and not bake till ready to eat. Do you think it will be ok to do that, or should I make, bake and then freeze?
Going to make this for my niece’s bridal shower brunch on Saturday. Has anyone served syrup with it? I was thinking perhaps a berry syrup might be nice or is it not necessary? Thanks!
Can I double this?
I just made this and it was a big hit, including with my husband who doesn’t like things that are too sweet. I did make a couple modifications:
I couldn’t find pre-made croissants at my grocery store so I bought and made two cans of the Pillsbury Grand Big and Flaky croissants (wasn’t sure how many I’d need for doubling the recipe and using a 9×13 casserole dish). I ended up cutting the croissants into thirds after they’d cooled and used about 10 total croissants (the cans make 8 each so I had a lot leftover). I doubled the recipe like it said but when I was pouring in the liquid, I reached a point where the tips of the croissants were peeking out and I still has about half the liquid left and I decided to stop – good thing I did! I think it would have been waaay too much. I let the dish soak in the fridge overnight and didn’t notice a major difference in the liquid level so I’m really glad I stopped when I did. Last thing was that baking took about 70m – I baked for 45 and then checked it every 10m or so until it was set in the middle.
Anyway it turned out great, but I did have to make some changes!