Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This decadent and sweet Croissant Breakfast Casserole with Berries comes together quickly and easily, thanks to just a few simple, fresh ingredients. Paired with a hot cup of coffee, the rich, creamy, and buttery dish is a perfect addition to a holiday brunch on Easter, Mother’s Day or Christmas; a lovely meal for a bridal shower or baby shower; and a simple but delicious treat on a lazy Sunday morning. It’s truly the best breakfast casserole to feed a crowd — and you can make it ahead, if you like!

Overhead shot of a sweet croissant breakfast casserole with berries in a blue and white baking dish

Sweet Croissant Breakfast Casserole

This sweet croissant breakfast casserole tastes like a perfect cross between a Croissant French Toast Casserole and a croissant bread pudding. Flaky croissants bake in a sweet egg custard, soaking up the rich, creamy goodness in all of their buttery layers. Plenty of fresh raspberries and blueberries add a bright, colorful and delicious touch, while hints of orange and nutmeg in the background truly set this dish apart. It’s the best breakfast casserole with croissants that you will ever taste!

You will also love how simple this is to prepare. If you can buy some croissants in your grocery store’s bakery section, you’re already halfway there. Then it’s just a matter of toasting the croissants, tossing in some fresh berries, and whisking together an egg custard to pour over top. I promise, the classic ingredients come together in a really special way. An added bonus? Your house will smell amazing while it’s baking!

Drizzling syrup on croissant breakfast casserole

Ingredients

This is a quick overview of the ingredients that you’ll need for a sweet croissant breakfast casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Croissants: use large croissants that you get from the bakery section at your grocery store. Do not substitute with Pillsbury crescent rolls or homemade crescent rolls.
  • Berries: any combination of fresh berries will work. I used 2 cups of raspberries and 1 cup of blueberries here, but strawberries and blackberries are also delicious.
  • Eggs, sugar, cinnamon, nutmeg, salt, milk, orange juice and vanilla extract: whisk together to form the egg custard.

Croissants on a white table

How to Make Croissant Breakfast Casserole

This impressive-looking dish, which is fancy enough for a holiday table or a large celebration, is actually quite simple to prepare — and you can even make it ahead!

  1. Toast the croissants in a 450° F oven for about 3-4 minutes.
  2. Arrange the toasted croissants in a 9 x 13-inch baking dish and sprinkle the berries on top.
  3. Whisk together the egg custard.
  4. Pour the egg mixture over the croissants.
  5. Allow the casserole to sit on the counter for about 30 minutes before baking, or cover and refrigerate overnight.
  6. Bake in a 350° F oven for about 60-70 minutes, or until the inside of the casserole is puffed, golden brown, and set. Cover the dish loosely with foil after the first 25 minutes to prevent it from burning on top. You can tell that the casserole is done when a knife or cake tester inserted in the center of the dish comes out clean.
  7. Let the casserole rest for about 10 minutes before slicing into squares and serving.
  8. Dust with powdered sugar and drizzle with maple syrup, if desired.

Chopped toasted croissants on a baking sheet

Croissants and berries in a baking dish

Whisking egg custard in a glass bowl

Process shot showing how to make the best croissant breakfast casserole recipe

Overhead image of the best breakfast casserole with croissants and berries

What to Serve with this Easy Croissant Breakfast Casserole

The croissant French toast casserole is delicious when dusted with powdered sugar or drizzled with a little bit of maple syrup. It goes well with any of these other brunch dishes:

Pouring maple syrup on a sweet croissant breakfast casserole

Make Ahead

For convenience, you can prepare this casserole in advance and then just pop it in the oven when you’re ready to bake. To do so, assemble the casserole according to the recipe instructions. Cover with foil and refrigerate for up to 12 hours. When ready to bake, allow the dish to come to room temperature on the counter for at least 30-60 minutes. Bake according to the recipe instructions. If it’s still cold when it goes into the oven, you may need to increase the total baking time slightly.

Does the casserole have to sit overnight?

No, this casserole does not need to sit overnight. I recommend allowing at least 30 minutes for the croissants to sit in the egg custard and soak up the liquid before baking, but you don’t need to leave it overnight.

Storage

The leftover casserole will keep in an airtight container in the refrigerator for 3-4 days. Bake a big pan on the weekend and reheat individual servings for quick breakfasts throughout the week!

To Reheat

Reheat the casserole in a 350° F oven for about 30 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 1 minute.

To Freeze

I have not tested freezing this particular recipe; however, if you would like to do so, I recommend assembling the casserole, covering tightly, and freezing for up to 3 months. When ready to enjoy, thaw the casserole in the refrigerator overnight. Allow the dish to come to room temperature on the counter for at least 30-60 minutes, and then bake according to the recipe instructions. If the dish is still a bit cold when it goes into the oven, you will need to increase the total baking time.

Overhead shot of a make ahead croissant breakfast casserole in a baking dish with fresh berries

Recipe Variations

  • Use any combination of fresh berries, or stick with just one. I used 2 cups of raspberries and 1 cup of blueberries here, but diced strawberries or fresh blackberries would also be good.
  • If serving a smaller family, cut all of the ingredients in half and bake the casserole in a 2-quart dish.
  • For convenience, assemble the casserole the night before and let it sit in the refrigerator until you’re ready to bake it.
  • Add cooked bacon or sausage for a sweet-and-savory flavor combination.

Side shot of a sweet croissant french toast casserole in a blue baking dish with fresh berries

Tips for the Best Croissant Breakfast Casserole Recipe

  • Use high-quality croissants from a bakery — not refrigerated Pillsbury crescent rolls. The authentic croissants have many layers of pastry with nooks and crannies to soak up the egg custard.
  • I used 6 large croissants from the Costco bakery, which each weighed about 2.3 ounces. If you’re using smaller croissants, you might need 8 total.
  • Toast the croissants to make sure that they’re nice and dry. This will help them absorb the egg custard.
  • Do not use frozen berries. They will release too much liquid and make your casserole runny.
  • Cover the casserole loosely with foil after the first 25 minutes of baking. This will prevent the top from getting too dark while the center of the casserole cooks through.
  • Give the casserole at least 10 minutes to rest after baking. The filling will continue to “set” and it will be easier to slice into squares.

Overhead shot of sweet croissant breakfast casserole in a dish with a serving spatula

More Easy Breakfast Casserole Recipes to Try

Overhead shot of a sweet croissant breakfast casserole with berries in a blue and white baking dish

Croissant Breakfast Casserole with Berries

5 from 4 votes
Prep: 15 minutes
Cook: 1 hour 10 minutes
Resting Time 40 minutes
Total: 2 hours 5 minutes
Servings 10 people
Calories 344 kcal
A delicious sweet Croissant Breakfast Casserole that's studded with fresh berries and dusted with powdered sugar. Make it the night before, if you like!

Ingredients
  

  • 6 large croissants, cut into 2-inch pieces
  • 3 cups fresh berries
  • 8 large eggs
  • 1 cup granulated sugar
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 cups low-fat or whole milk (don’t use skim)
  • ½ cup orange juice
  • 2 teaspoons vanilla extract
  • For serving: powdered sugar; maple syrup

Instructions

  • Preheat oven to 450°F.
  • Arrange croissants on a large rimmed baking sheet and toast in the oven for about 3-4 minutes.
  • Place croissants in a greased 9 x 13-inch baking dish.
  • Sprinkle berries over top of the croissants.
  • In a large bowl, whisk together eggs, sugar, cinnamon, nutmeg, and salt until blended. Stir in the milk, orange juice, and vanilla. Pour liquid mixture over the croissants.
  • Allow casserole to sit on the counter for about 30 minutes so that the croissants can absorb some of the liquid and soften. As the croissants get softer, gently press down on them to submerge them more in the liquid. If you prefer, you can cover the dish and refrigerate the casserole for 8-12 hours before baking.
  • Adjust the oven temperature to 350°F.
  • Bake the casserole for a total of 60-70 minutes, adding a loose foil cover on top after the first 25 minutes to prevent excessive browning. The casserole is done when it's puffed, golden brown, and the center is set. If you insert a knife or cake tester into the middle of the casserole, it should come out clean.
  • Let the casserole rest for at least 10 minutes before slicing and serving.
  • Dust with powdered sugar and serve with a side of maple syrup for drizzling.

Notes

  • Use high-quality croissants from a bakery -- not refrigerated Pillsbury crescent rolls. The authentic croissants have many layers of pastry with nooks and crannies to soak up the egg custard.
  • I used 6 large croissants from the Costco bakery, which each weighed about 2.3 ounces. If you're using smaller croissants, you might need 8 total.
  • Toast the croissants to make sure that they're nice and dry. This will help them absorb the egg custard.
  • Do not use frozen berries. They will release too much liquid and make your casserole runny.
  • Cover the casserole loosely with foil after the first 25 minutes of baking. This will prevent the top from getting too dark while the center of the casserole cooks through.
  • Give the casserole at least 10 minutes to rest after baking. The filling will "set" and it will be easier to slice into squares.

Nutrition

Serving: 1/10 of the casseroleCalories: 344kcalCarbohydrates: 47gProtein: 10gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 161mgSodium: 300mgPotassium: 239mgFiber: 2gSugar: 33gVitamin A: 610IUVitamin C: 7mgCalcium: 124mgIron: 1mg
Keyword: croissant breakfast casserole, croissant breakfast casserole with berries, sweet croissant breakfast casserole
Course: Breakfast, Brunch
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in April, 2015. It was updated in April, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Blair this casserole looks amazing! I love that you used croissants! They’re my absolute favorite and I’m sure they make this dish even more delicious. I definitely have to keep this in mind for Mother’s Day…my mom would love this!

    1. Thanks so much, Gayle! The croissants definitely make it taste special…and they keep the work to a minimum. Double win! 🙂

    2. 5 stars
      I love this recipe. I’ve made it with a $1 soft bakery loaf from Walmart. I cube and dry it in the oven. Fantastic! Thank you!

      1. That’s so good to hear, Isabel! I imagine it’s delicious with the bread, since that makes it like a bread pudding. Great tip!

  2. What a wonderful idea for Mother’s Day breakfast! I think I will be sharing this with my husband! 🙂 Pinning!

  3. Hi! Visiting from Making Memories Monday. Wow this looks delicious! Thanks for sharing the recipe. Pinned!

  4. Hi, Nicole! Absolutely! I haven’t tried it overnight, but I’m sure that it would work great! And a few hours in advance is definitely fine. 🙂

    Enjoy!!

  5. Sorry about that! You’re right — it should say orange JUICE. I fixed the recipe! Thanks for catching the mistake. 🙂

  6. Hi, Nid! I’m not sure — I haven’t tried that! I would worry that the custard might get funky in the freezer. If you try it, my suggestion would be to bake it first, cool it completely, and then wrap it tightly and put it in the freezer. Let me know if you give it a shot! 🙂

  7. Hey, Jen! I honestly have no idea why there would be liquid at the bottom of the dish. There are a couple of possibilities: did the raspberries have too much liquid (for instance, did you wash them and they weren’t completely dry…or did you use frozen berries?); did you use enough croissants to absorb the liquid in the custard? I’m just guessing since I didn’t see the dish, but those are the first things that come to mind. 🙂

  8. Hi Blair, this looks amazing! I’m thinking about making this for my Mother’s Day tea and lemonade gathering. Is there a different type of fruit to use? My family isn’t a big fan of raspberries.

    1. Hi, Demi! Definitely! You can use just about any similar fruit that you love — diced strawberries, blueberries, blackberries (or a combination of those) would be perfect!

    1. Hi, Ashley! Yes, but it won’t be quite as good. 🙂 The fat in the milk creates a richer custard, so replacing it with thinner almond milk will just yield a different taste/texture. That said, the recipe will still “work” just fine, and the almond milk is a great substitute for those who can’t have dairy. Hope you enjoy!

  9. 5 stars
    I have to say this is pretty darn extraordinary. We brought it for a breakfast at the parents house. It was loved by all! Like much better fresh rather than reheated (we had a little extra) but it is beautiful, delish and decadent. A perfect brunch!

  10. 5 stars
    These were heavenly! I made croissants from scratch yesterday just for this recipe and it was so worth it. My husband asked me to start making these for his birthday every year, so now we have a new tradition. Thanks so much for a great recipe!

    1. Wow, homemade croissants are a whole new level! I’m super impressed, Lindsey. Your husband is a lucky guy! I’m so glad that you both enjoyed the casserole. 🙂