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Berry Croissant Bake
Laura

Berry Croissant Bake

A delicious brunch casserole featuring buttery croissants, fresh mixed berries, and a sweet cream cheese custard. Perfect for breakfast or dessert, this easy make-ahead recipe delivers bakery-quality results with minimal effort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 443
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large croissants broken into bite-sized pieces, already baked
  • 1 cup fresh strawberries sliced
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • 8 ounces cream cheese softened to room temperature
  • ⅔ cup granulated sugar
  • ¾ cup whole milk
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • powdered sugar for dusting, optional
  • maple syrup or honey for serving, optional

Equipment

  • 9x9-inch baking dish
  • electric mixer
  • Medium mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Spray a 9×9-inch baking dish with cooking spray.
  2. Break croissants into bite-sized pieces and spread evenly in prepared baking dish. Scatter strawberries, blueberries, and raspberries over croissant pieces.
  3. In a medium bowl, beat cream cheese with electric mixer until fluffy and smooth.
  4. Gradually add sugar, milk, eggs, and vanilla extract to cream cheese, mixing until well combined and silky.
  5. Pour cream cheese mixture evenly over croissants and berries. Gently press down with spatula to ensure all pieces are soaked.
  6. Cover dish and refrigerate for at least 15 minutes, or up to 14 hours overnight.
  7. Remove cover and bake for 35-40 minutes until golden brown and center is set but slightly jiggly.
  8. Let cool for 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup if desired.

Notes

  • Use full-fat cream cheese at room temperature for best texture
  • Fresh berries work best, but frozen can be used if thawed and drained thoroughly
  • Can be assembled the night before and baked in the morning
  • Leftovers keep refrigerated for up to 3 days
  • Serve warm for best flavor and texture