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The Best Croissant Bake

A gooey, buttery breakfast casserole made with flaky croissants, sweet cream cheese pockets, and fresh berries soaked in vanilla custard.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, French Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Base & Filling
  • 8 large croissants stale, torn into chunks
  • 1 block (8oz) cream cheese softened
  • 1.5 cups fresh berries strawberries, blueberries, or raspberries
Custard
  • 5 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 0.66 cup granulated sugar divided usage
  • 2 tsp vanilla extract
  • 1 tsp cinnamon

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Small mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter.
  2. Tear stale croissants into large chunks and scatter half into the prepared baking dish.
  3. Beat softened cream cheese with 1/3 cup sugar and splash of vanilla until smooth.
  4. Dollop cream cheese mixture over croissants and sprinkle with half the berries. Top with remaining croissants and berries.
  5. Whisk together eggs, milk, cream, remaining sugar, cinnamon, and vanilla in a large bowl.
  6. Pour custard mixture evenly over the croissants. Press down slightly to submerge.
  7. Bake for 35-45 minutes until golden brown and center is set but slightly jiggly.
  8. Dust with powdered sugar and serve warm with maple syrup.

Notes

For best results, assemble the night before and refrigerate overnight to allow the custard to fully soak into the croissants.