This post and its photos may contain affiliate links. As an Amazon associate I earn from qualifying purchases. If you make a purchase through these links, I may receive a small commission at no extra cost to you.
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
Ingredients
- 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
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.
Made this several times now and always a hit! I think it works better with frozen berries and letting it rest overnight. I always double it!
Nutritional info would be very helpful. Thank you 👍
If you double the recipe for a 9×13 pan, you will need to bake it longer. 55 min to an hour.
Prepped it the night before and baked it this morning!
Everyone loved it. I did add to the recipe when prepping. I also doubled the recipe since we were gathering for breakfast. I added 1tsp of each:cinnamon, allspice, nutmeg, I sprinkled powdered sugar on the plate then added to the berry casserole slice another sprinkling of powdered sugar.
If you use frozen berries, do they thawed and drained? Thanks!
Made this last night and baked it this morning for a work birthday and it was a HUGE hit. I cannot believe how good it tastes with such little effort and few ingredients. I used frozen berries and did not thaw and followed recipe exactly. Will be making again and often. Thank you for this!
Just made this recipe. It’s marinating in the fridge for the morning, now. I did double the recipe and added fresh strawberries. The only thing I changed was one of the 8oz cream cheese…and swapped for whipped strawberry cream cheese. Can not wait to smell the bake in the morning. I Will let you know how it turned out.
Thank you for the idea of our Sunday morning breakfast.
This is the most delicious dessert I have ever made! Hit us a huge hit every time …. And the first empty dish at every potluck!!
I have used coconut milk in place of regular milk (amazing flavor!) and sometimes will swap out cane sugar and replace with 1/2 coconut sugar and 1/2 maple syrup with tasty results as well.
Hi, I can’t wait to try this recipe… question:
Could I prepared and refrigerate 2 nights before?
I made this recently for a PTA potluck. This was so easy to make and everyone loved it. I made a double batch and it was gone. I’m glad I gave my son a serving before because he loved it too. Making it again now for tomorrow’s breakfast.💕
I stumble across this recipe looking for something else and so happy I did. EVERYONE LOVES this dish! Thank You! 🙂
For those of you that doubled the recipe, did you use 6 or 8 croissants?
Can this be made ahead of time and then frozen?
Anyone try to cook in crockpot?