Berry Croissant Bake

ByKara

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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!

Berry Croissant Bake made with croissants and berries covered in a cream cheese sauce cooked in a white baking dish.

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.

Berry Croissant Puff The best breakfast ever!

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?

Berry Croissant Puff The best breakfast ever!

Berry Croissant Bake

Kara
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!
4.84 from 25 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Servings 8 Servings

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.
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Recipe Rating




82 Comments

  1. 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.

  2. 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:)

  3. 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!

  4. 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.

  5. 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!

  7. Three large croissants that are already baked. You would probably need an entire can of baked croissants for this recipe.

  8. 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.

  10. How about making sure your cream cheese is very soft, that eliminates clumped cream cheese in recipes.

  11. 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.

  12. I found this a tasty, easy recipe, using fresh blueberries and raspberries.
    My co-workers loved it!

  13. 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

  14. I could not find croissants so I got brioche bread, should that work as a good substitute?

  15. 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?

  17. 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!

  18. 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!

  20. 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!! 🤗