Berry Croissant Bake
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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!
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.
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.
Is this good cold?
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.
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
I need to know do i bake this before refrigerated then when its time to eat..how long in oven?
Yum! Sounds amazing!!
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!
We made this for Christmas morning. We let it sit overnight the berries gave it the sweetness so you did not syrup. Big hit and easy.
I’ve had this and it is great! Can i freeze it and thaw in a week or so?
If I wanted to halve this recipe and do in a 9×5 loaf pan, how long would you suggest baking?
Kara, I made this last Sunday for Easter breakfast. It was delicious! So moist and tasty. Today I’m making it for some friends who are quarantined after arriving from out of state. Thanks so much. This is definitely a keeper!!
This turned out perfect! I tried several different croissant bake recipes in the past, but this one has turned out the best. Came out perfectly moist and not soggy at all. I was in a hurry so mine stood for only about ten minutes before baking. I used less sugar than recipe calls for, maybe a half cup, and was perfect for us, not too sweet. I added strawberries and blueberries. Will be making it again thank you!