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.
Kara how can I print your recipe without ads? It tries to print out on 3 pages for me with a whole bunch of ads/pictures! I don’t know if you are able to disable ads from the printable recipe, that would be great! I print recipes from other sites without any ads/huge ad pictures on them
Do you have a lift to soak overnight or can I just assemble it and bake it
I think a lot of the commenters herein can’t read and/or can’t cook. Some of the dumbest questions ever. This is a great recipe as written.
Made it for Christmas brunch….love it🧡❤️💜💙
This was sooo good! I halved the recipe and made it without the cream cheese (personal preference) and with strawberries and blueberries and it was very tasty! Both of my girls (7 & 10) loved it and requested it again for breakfast tomorrow. Thank you for this very adaptable and delicious recipe! 🙂
Hi there! Dying to make this but want to start with a mini batch as I don’t have full set of all ingredients. I’m wondering if you’ve halved the recipe? And what you baked it in and for how long. Thank you in afvcane
So very good and easy, I will be making this many times for the family when they visit!
I made this according to directions, and it was absolutely amazing. Thank you for sharing this recipe.
Followed the instructions and it turned out wonderful. Will definitely be making again and this will be added to Christmas morning brunch.
One question…does the leftovers need to be kept refrigerated. I did, not knowing if it would hold up.
I have made this recipe many, many times! It is always a huge hit with everyone who has tasted it. Most often I make it with a loaf of day old French or Italian bread, a pint of blueberries and a pint of strawberries, and it comes out perfectly. For a Christmas treat, I have substituted egg nog for the milk. This is a great recipe, Kara!
This is absolutely FABULOUS! And EASY! I use 4 COSTCO croissants and increase the berries by 1/2 cup. I have used frozen blueberries, and also frozen mixed berries. No matter what, it is perfect. I have already made it 3 times, and only found the recipe a month ago! I have also give it as a homemade gift for someone who is very hard to buy for. It is the best. I will make it again and again.
I used frozen tropical fruit, and it turned out way too mushy. I’ve left it in the oven for almost another 45 minutes and it is still too wet. Maybe the problem is the frozen fruit. We’re still hoping to eat it, but now I’ve turned the oven temperature down, and I’m just going to leave in there for a while.
Hello! Can I use a sweet bread and if so, what should be adjusted. I’ve already used your recipe and was a big hit! Thanks!
Where do I store the left overs? First time I made if for my husband and myself and very yummy!!
I’ve made this three different times for three different groups. It’s been a big hit every time. Love it!!!
Excellent recipe I used frozen fruit and tasted good!
Made it for Easter brunch. Big success!
Can you make it and freeze a couple days ahead?
Delicious – made it today for part of our Father’s Day Brunch and served with Whip Cream – everyone loved it! I doubled the recipe in a 9×11 inch dish and baked 15 min longer! Kept it covered with foil for 45 min and uncovered for 15 min!
I have made this recipe before. Always a hit, always my husband favorite. This week the guys at the office where to make some kind of dessert for a small competition. My husband came home asking for this recipe. I put together last night. Baked this morning. He just texted to say that they liked it and that I’ve won 🥇 first prize. ☺️😂😂🥰😆. Thank you for the recipe, we’ve won first prize. 🥰😍
Huge hit with my client and her son as well as me. My center didnt set as well as I hoped but I’m pretty sure that it had something to do with my pan being an 8×8. It was still soooooooo good. I will definitely use this recipe again with the right size pan. 😊