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Viral Simple Sweet Croissant Breakfast Casserole
Flaky croissants and vibrant mixed berries baked in a silky vanilla-cinnamon cream cheese custard and drizzled with vanilla bean paste glaze.
Ingredients
- – 5 croissants (poured into 1-inch pieces for better custard absorption)
- – 1.75 cups mixed berries (I prefer Driscoll's brand for sweetness)
- – 8 oz cream cheese (softened to room temperature, about 70°F)
- – 1 cup milk
- – 1/3 cup sugar
- – 2 eggs
- – 1 tsp vanilla
- – 1 tsp lemon zest (finely grated for bright citrus aroma)
- – 1/4 tsp ground cinnamon
- – 1/2 cup powdered sugar (sifted to remove lumps)
- – 3 tbsp cream
- – 1 tsp vanilla bean paste (I always use Nielsen-Massey for the best flecks and flavor)
- – powdered sugar
Instructions
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1Prepare the Baking Dish and Base Layer: Lightly coat a 9x13 inch baking pan with butter or non-stick cooking spray. Tear or chop the 5 croissants into uniform 1-inch fragments, which is the perfect size to absorb the liquid foundation without becoming soggy. Tightly scatter these pastry segments across the bottom of the pan, then distribute your 1.75 cups of mixed berries across the surface, pushing some down into the spaces between the croissant pieces to ensure fruit distribution.
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2Whisk the Custard Base: In a spacious mixing container, blend the 8 oz of room-temperature softened cream cheese, 1 cup of milk, 1/3 cup of sugar, 2 eggs, 1 tsp of vanilla, and 1 tsp of finely grated lemon zest together until the mixture becomes uniform and free of lumps. Sprinkle in the 1/4 tsp of ground cinnamon and blend briefly until the spice is completely integrated into the liquid.
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3Saturate and Refrigerate Overnight: Stream the prepared custard cream evenly over the top of the pastry and berry layer, checking that the liquid thoroughly drenches all sections of the baking pan. Press down lightly on any dry pastry points to ensure they submerge, then seal the container with plastic wrap or aluminum foil and place it inside the refrigerator to rest overnight or for at least 8 full hours.
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4Bake Until Set and Golden: Take the chilled pan out of the refrigerator and let it rest on the counter for 15 minutes while preheating your oven to 350°F. Keep the dish securely covered with foil and bake for 30 minutes, then carefully peel away the foil covering and bake uncovered for an additional 15 minutes until the center sets and the top becomes crisp and gold.
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5Glaze, Dust, and Serve Warm: While the dish is finishing its bake, whisk the 1/2 cup of sifted powdered sugar, 3 tbsp of cream, and 1 tsp of vanilla bean paste together in a small bowl until a silky, ribbon-like glaze forms. Take the finished casserole out of the oven, allow it to cool down for 5 minutes, then drizzle the sweet glaze over the surface, finishing with a final dusting of extra powdered sugar if desired.
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