Croissant Breakfast Casserole with Lemon Curd and Berries

Croissant Breakfast Casserole with Lemon Curd and Berries

12 servings
This croissant breakfast casserole recipe transforms day-old croissants into a decadent brunch recipe with lemon curd and cream cheese.

Ingredients

  • cream cheese

    at room temperature

    8 oz
  • powdered sugar

    plus more for dusting

    2 tbsp
  • vanilla extract

    divided

    2 ¼ tsp
  • eggs
    8 large
  • whole milk
    2 c
  • granulated sugar
    ⅝ c
  • unsalted butter

    melted, plus more for baking dish

    4 tbsp
  • grated lemon zest

    from 2 large lemons

    1 tbsp
  • ground cardamom
    1 tsp
  • kosher salt
    ¾ tsp
  • day-old mini croissants or 12 large croissants

    halved

    24
  • jar store bought lemon curd

    such as bonne maman

    1
  • fresh blueberries

    divided, about 2 cups

    1 pint
  • fresh blackberries

    divided, about 1 cup

    6 oz
  • granulated sugar
    3 tbsp
  • fresh lemon juice
    1 ½ tsp

Directions

  1. 1

    Prepare the Croissant Casserole: Butter a 9 x 13-inch (3-quart) baking dish; place on a rimmed baking sheet.

  2. 2

    Whisk cream cheese, powdered sugar, and 1/4 teaspoon of the vanilla together in a medium bowl until smooth and well combined. Set aside.

  3. 3

    Whisk eggs, milk, granulated sugar, butter, lemon zest, cardamom, salt, and remaining 2 teaspoons vanilla together in a large bowl until well combined.

  4. 4

    Halve 12 of the mini croissants (or 6 large) crosswise using a serrated knife; reserve top halves. Cut bottom halves and remaining 12 mini croissants (or 6 large) into 1- to 2-inch pieces (about 12 cups).

  5. 5

    Arrange two-thirds (about 8 cups) of the cut croissant pieces in an even layer in prepared baking dish. Dollop cream cheese mixture and lemon curd over croissant pieces as desired. Top evenly with remaining croissant pieces (it’s OK if some cream cheese mixture and lemon curd peeks through); pour about half of egg mixture evenly over top.

  6. 6

    Dip reserved croissant tops in remaining egg mixture just until saturated; arrange and gently press, cut sides down, in an even layer over top. Pour any remaining egg mixture over top. Cover with aluminum foil and let stand at room temperature 1 hour.

  7. 7

    Meanwhile, preheat oven to 350°F. Prepare the Macerated Berries: Add 1/2 cup of the blueberries and 1/2 cup of the blackberries to a medium bowl; thoroughly mash using a potato masher or fork. Stir in sugar, lemon juice, remaining blueberries, and remaining blackberries until combined. Let stand at room temperature, stirring occasionally for at least 1 hour or until Croissant Casserole is ready to serve.

  8. 8

    Bake Croissant Casserole, covered, in preheated oven for 45 minutes; uncover and bake until golden brown, set, and cooked through, 15 to 30 minutes more. Dust top with confectioners’ sugar; top with some Macerated Berries. Serve immediately with any extra Macerated Berries.

    Step 8
Croissant Breakfast Casserole with Lemon Curd and Berries

Croissant Breakfast Casserole with Lemon Curd and Berries

150 min12 servings592 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Transform your day-old croissants into an unbelievably decadent brunch with this Croissant Breakfast Casserole with Lemon Curd and Berries. This recipe elevates simple ingredients into a show-stopping dish that's perfect for a special morning or a leisurely weekend feast.

Why This Recipe Works

This casserole is a masterclass in turning potential waste into pure indulgence. By using day-old croissants, you achieve a delightful texture—crisp on top, custardy within—that fresh croissants simply can't offer. The richness of cream cheese and eggs is beautifully cut by the bright, tangy notes of lemon curd and fresh berries, creating a harmonious balance of flavors and textures.

What to Expect

You're in for a truly luxurious breakfast experience. Imagine tender, buttery croissants soaked in a creamy, vanilla-infused custard, studded with pockets of sweet-tart lemon curd and bursts of fresh blueberries and blackberries. Each bite offers a symphony of sweet, tangy, and rich notes, making it a comforting yet sophisticated treat. The casserole bakes to a beautiful golden-brown, with the berries softening just enough to release their juices, adding a vibrant touch.

Customization & Variations

While this recipe shines as written, it's also incredibly adaptable. You can easily swap the fresh blueberries and blackberries for other seasonal berries like raspberries or sliced strawberries. Don't have homemade lemon curd? A good quality store-bought jar (like Bonne Maman) works wonderfully and saves time. For an extra touch of warmth, you might consider a pinch of nutmeg or cinnamon alongside the ground cardamom, though the cardamom adds a unique aromatic quality you'll love.

Serving & Context

This Croissant Breakfast Casserole is tailor-made for impressive brunch gatherings, holiday breakfasts, or any occasion that calls for a truly special morning meal. Serve it warm, perhaps with an extra dusting of powdered sugar and a side of strong coffee or a mimosa.

Frequently Asked Questions