Sweet Breakfast Casserole with Berries, Cream Cheese, and Lemon Recipe

Introduction

This Sweet Breakfast Casserole combines buttery croissants with fresh mixed berries and a creamy custard, creating a delightful start to your morning. It’s easy to prepare and perfect for serving a crowd on weekends or special occasions.

Ingredients

• 8 large croissants, sliced into 1-inch cubes (about 10 packed cups)
• 4 cups mixed berries (raspberries, blackberries, blueberries)
• 14 ounces cream cheese, softened
• 1 1/4 cups granulated sugar
• 6 eggs, at room temperature
• 2 cups half and half, at room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon salt
• 2 ounces cream cheese, softened (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
2. Step 2: In a large bowl, combine the cubed croissants and mixed berries gently, distributing berries evenly.
3. Step 3: In a separate mixing bowl, beat 14 ounces softened cream cheese with sugar until smooth and creamy.
4. Step 4: Add the eggs one at a time to the cream cheese mixture, beating well after each addition.
5. Step 5: Stir in half and half, vanilla extract, lemon juice, lemon zest, and salt until the custard is well combined.
6. Step 6: Pour the custard mixture evenly over the croissants and berries in the baking dish, pressing down lightly to soak the bread.
7. Step 7: Dollop 2 ounces of softened cream cheese on top in small spoonfuls to create pockets of creamy flavor after baking.
8. Step 8: Bake uncovered for 45-50 minutes, until the casserole is set and lightly golden on top.
9. Step 9: Allow to cool slightly before serving for easier slicing and best texture.

Tips & Variations

• Use day-old croissants for better texture as they absorb the custard without becoming soggy.
• Swap mixed berries for sliced peaches, apples, or pears for a different fruity twist.
• For extra crunch, sprinkle chopped nuts like pecans or almonds on top before baking.
• Make it ahead: assemble the night before and refrigerate, then bake in the morning.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This dish can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of croissants?

Yes, brioche or challah bread work well as substitutes due to their rich texture and ability to absorb custard beautifully.

Do I need to thaw frozen berries before using?

It’s best to use fresh or fully thaw frozen berries and drain any excess liquid to avoid a watery casserole.

Sweet Breakfast Casserole with Berries, Cream Cheese, and Lemon Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

A delightful and indulgent Sweet Breakfast Casserole featuring buttery croissants, mixed berries, and a creamy custard base. This make-ahead casserole combines soft cream cheese, fresh lemon accents, and a sweet vanilla custard baked to golden perfection, making it an ideal breakfast or brunch centerpiece that’s both comforting and flavorful.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 8 large croissants, sliced into 1-inch cubes (about 10 packed cups)
• 4 cups mixed berries (raspberries, blackberries, blueberries)

Custard Mixture

• 14 ounces cream cheese, softened
• 1 1/4 cups granulated sugar
• 6 eggs, at room temperature
• 2 cups half and half, at room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon salt

Additional

• 2 ounces cream cheese, softened (for dolloping or additional creaminess)

Instructions

1. Prepare Croissants and Berries: Preheat your oven to 350°F (175°C). Slice croissants into 1-inch cubes and place them into a greased baking dish. Sprinkle mixed berries evenly over the croissant cubes for a burst of fruity flavor.
2. Make the Cream Cheese Custard: In a large mixing bowl, beat 14 ounces of softened cream cheese until smooth. Gradually add granulated sugar and continue mixing until well combined and creamy. Incorporate eggs one at a time, ensuring each one is fully mixed before adding the next.
3. Add Liquids and Flavorings: Gently whisk in half and half, vanilla extract, lemon juice, lemon zest, and salt. Mix until the custard base is smooth and homogeneous without lumps, balancing sweetness with a subtle zest.
4. Combine and Let Sit: Pour the custard mixture evenly over the croissant and berry layer. Allow the casserole to soak for about 10–15 minutes so the croissants absorb the custard thoroughly, ensuring a rich, custardy texture after baking.
5. Add Cream Cheese Dollops: Dot the top with the remaining 2 ounces of softened cream cheese. These dollops will melt slightly during baking, adding pockets of creamy richness throughout the casserole.
6. Bake: Place the casserole in the preheated oven and bake for 45–55 minutes, or until the custard is set and the top is golden brown. A toothpick inserted into the center should come out clean or with moist crumbs.
7. Cool and Serve: Remove from oven and allow to cool for 10 minutes before serving. This waiting period improves slicing and lets flavors meld beautifully. Serve warm as a comforting sweet breakfast or brunch treat.

Notes

• For best texture, ensure eggs and half and half are at room temperature before mixing.
• You can substitute half and half with whole milk or heavy cream for richer or lighter variations.
• Feel free to swap berries with other fruits like sliced peaches or apples for seasonal changes.
• This casserole can be prepared the night before and baked fresh in the morning.
• If desired, sprinkle with powdered sugar or drizzle with maple syrup before serving for extra sweetness.

Keywords: Sweet Breakfast Casserole, croissant casserole, berry breakfast bake, cream cheese custard, brunch recipe, baked breakfast