Description
Sweet croissant breakfast casserole with berries, lemon cream cheese custard, and a smooth glaze.
Ingredients
Casserole:
8 large croissants, cubed
4 cups mixed berries
Custard:
14 ounces cream cheese, softened
1 1/4 cup granulated sugar
6 eggs, room temperature
2 cups half and half, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
2 teaspoons lemon zest
1/4 teaspoon salt
Cream Cheese Lemon Glaze:
2 ounces cream cheese, softened
1 cup powdered sugar, sifted
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
Instructions
1. Toast croissants at 350 F for 7–10 minutes.
2. Beat cream cheese and sugar until smooth.
3. Mix in eggs, then half and half, lemon, zest, vanilla, and salt.
4. Layer half the croissants and berries in a greased 9×13 dish.
5. Pour half the custard over the layer.
6. Repeat layers and press down gently.
7. Cover and refrigerate overnight.
8. Bake covered 30 minutes at 350 F.
9. Uncover and bake 15 more minutes.
10. Mix glaze ingredients and drizzle over casserole.
11. Serve warm.
Notes
Use quality bakery croissants.
Fresh or frozen berries both work.
Let ingredients reach room temperature.
Reheat leftovers at 325 F for best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American