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Croissant Breakfast Casserole

This croissant breakfast casserole is made with flaky pastry, a sweet creamy custard, fresh fruit, and sweet glaze. Make it the night before and pop it in the oven in the morning for brunch!

More sweet breakfast recipes we love include this croffle recipe, overnight cinnamon rolls and French bread French toast.

Croissant breakfast casserole in a white baking dish.
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Why I Love This Recipe

  • Amazing flavor. A flaky buttery croissant, a sweet custard, fresh berries, and an orange and almond-flavored glaze makes it difficult to stick to just one serving.
  • Perfect for special occasions. Whether a lazy weekend of holiday brunch, add scrambled eggs and bacon for a feast.
  • Make ahead. It’s reminiscent of a French toast casserole meets bread pudding and is a great make-ahead or overnight casserole.

Croissant Breakfast Casserole Ingredients

Croissant breakfast casserole ingredients on the counter.

Substitutions and Variations

  • Swap the berries for your favorite combination. Strawberries or blackberries would be great too.
  • Instead of orange flavors in this casserole, swap the juice and zest for lemon juice and lemon zest.
  • Try a different glaze. Use a classic vanilla glaze, a maple glaze, or a cream cheese glaze for a change.

How to Make Croissant Breakfast Casserole

Toast the croissant cubes. In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth and fluffy. Mix in eggs and follow this with a slow addition of the cream. Then pour in the milk and add almond extract, salt, orange juice, and zest.

Making the creamy egg mixture for croissant casserole.

Add croissants to the bowl of custard and mix well until then add 1/2 of the croissant cubes to the greased 9 x 13-inch baking dish. Top with fresh berries. Add remaining croissants, extra custard mixture, and some berries on top. Chill in the fridge overnight and bake in the morning.

Combining croissant cubes and creamy egg mixture in a bowl.

Remove baking dish from the refrigerator and let sit at room temperature while the oven pre-heats to 350°F. Bake covered 30 minutes. Remove foil and continue baking 15 to 20 minutes, or until the top is golden brown and the custard is set.

Croissant breakfast casserole with berries on a plate.

Storage

Keep any leftover breakfast croissant casserole in an airtight container in the fridge for up to 3 days. Make sure to keep it covered otherwise, it will dry out.

Reheat large portions in the oven or small portions in microwave until reheated.

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Croissant breakfast casserole on a plate.

Croissant Breakfast Casserole

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
A sweet breakfast treat, croissant breakfast casserole is made with flaky pastry, creamy custard, fresh fruit, and a homemade orange almond glaze.
Prep Time: 30 minutes
Cook Time: 45 minutes
Rest: 8 hours
Total Time: 9 hours 15 minutes
Servings: 15

Video

Ingredients 

French Toast

  • 8 large bakery croissants , cubed into 1-inch pieces
  • 3 Tablespoons salted butter , melted
  • 12 ounces cream cheese , softened *see note
  • ¾ cup granulated sugar
  • 5 large eggs , at room temperature
  • ¾ cup heavy cream , at room temperature
  • ¾ cup whole milk , at room temperature
  • 1 teaspoon almond extract
  • ¼ teaspoon fine sea salt
  • 1 Tablespoon orange juice
  • 1 ½ teaspoons orange zest
  • 1 pint fresh blueberries , divided
  • ½ pint fresh raspberries , divided

Glaze

  • 1 cup powdered sugar
  • ½ teaspoon almond extract
  • 1 Tablespoon orange juice
  • 1-2 Tablespoons heavy cream
  • Sliced almonds , optional

Instructions

French Toast

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
  • Spread the croissants evenly on a baking sheet. Drizzle the butter over the top and lightly toss together with your hands. Bake 6 to 8 minutes, stirring once or twice for an even toast without burning. Let cool.
  • In a large mixing bowl, beat the cream cheese and sugar with a hand mixer on medium speed until smooth and fluffy.  Mix in the eggs.  Slowly mix in the heavy cream. Mix in the milk, almond extract, salt, orange juice, and orange zest until well combined.
  • Using a wooden spoon, fold the croissants into the custard mixture until well coated. Let sit 5 minutes and gently stir again.
  • Add 1/2 of the croissants to the baking dish. Top with 1/2 pint blueberries and 1/4 pint raspberries. Spread the remaining croissants and any extra custard mixture over the fruit. Top with the remaining 1/2 pint blueberries and 1/4 pint raspberries. Cover with foil and chill at least 8 hours or up to 12 hours.
  • When ready to bake, remove the baking dish from the refrigerator and let sit at room temperature while the oven preheats.  Preheat the oven to 350°F. Bake covered 30 minutes. Remove the foil and continue baking 15 to 20minutes, or until the top is golden brown and the custard is set.

Glaze

  • In a small bowl, whisk the powdered sugar, almond extract, orange juice, and 1 tablespoon of heavy cream until smooth and can be easily drizzled. If too thick, add additional heavy cream. If too thin, add more powdered sugar.
  • Drizzle the glaze over the warm casserole and sprinkle with sliced almonds, if desired.

Notes

Cream cheese: It’s important that the cream cheese be very soft.  I even softened it in the microwave.
Storage: Leftovers will last in an airtight container in the refrigerator up to 3 days. 

Nutrition

Calories: 418kcal | Carbohydrates: 43g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 298mg | Potassium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 967IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Breakfast
Cuisine: American

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