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!

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.

Breakfast Bake Ingredients

• Croissants – found in the bakery section of the grocery story. These are croissants that have already been baked.
• Berries – can be fresh or frozen. Feel free to use a mixture of berries or all of one kind.
• Cream cheese – needs to be at room temperature.
• Sugar
• Eggs
• Vanilla
• Milk

How to Make this Delicious Breakfast Recipe

Grab your croissants and break them into pieces and add to your baking dish. You can’t mess this step up. Just break them into 1 inch pieces. Sprinkle berries evenly over croissants and set aside.

In a medium mixing bowl, 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 and enjoy! I like to sprinkle powdered sugar over the dish while warm.

Tips for Making this Delicious Breakfast Bake

• This recipe uses fresh croissants from the bakery.  You could also use cans of croissants but they need to be COOKED.  This is very important. You CAN NOT use croissant dough.  I have only used buttery croissants from the bakery and I always use 3-4 large croissants.  If using cooked croissants from a can, I would recommend using at least 8.
• Make sure the cream cheese is at room temperature to ensure that the cream cheese mixes well with the other ingredients.
• This recipe can be made with fresh berries and frozen berries.  I’ve used both and it always tastes amazing!
• This dish is meant to be made ahead of time. Prepare and refrigerate the night before baking.

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
• Breakfast Casserole with Biscuits

Berry Croissant Bake

Print Recipe

★★★★★

5 from 27 reviews

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!

• Author: Kara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 Servings 1x
• Category: Breakfast

Ingredients

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• 3–4 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

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Instructions

1. Preheat oven to 350 degrees. Spray a 9 x 9 or 8 x 11 baking dish with cooking spray.
2. Add croissant pieces to baking dish.  Sprinkle berries evenly over croissants.
3. Beat cream cheese for 30 seconds with electric mixer.  Gradually add in sugar, eggs, vanilla, and milk.  Continue to mix until well blended.
4. Pour cream cheese mixture over croissants and berries.
5. Let rest for at least 20 minutes or refrigerate over night.
6. Bake for 35-40 minutes or until golden brown and set in center.
7. Serve warm with powdered sugar sprinkled on top.

Notes

• This recipe can easily be doubled in a 9 x 13 pan.