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Golden brown croissant french toast casserole drizzled with sweet icing, surrounded by fresh berries.

Simple Sweet Croissant Breakfast Casserole

This effortless breakfast casserole features day-old croissants soaked in a sweet, vanilla-cinnamon custard, with a delightful cream cheese swirl and fresh berries. It's perfect for a relaxed weekend brunch or a special holiday morning.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Croissant Base
  • 6 large croissants day-old preferred, cut into 1-inch pieces
For the Custard
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
For the Cream Cheese Swirl
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract
Optional Add-ins & Garnish
  • 1 cup fresh mixed berries blueberries, raspberries, or sliced strawberries
  • 1/2 cup powdered sugar for optional glaze
  • 1-2 tbsp milk or water for optional glaze

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber Spatula

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Arrange the cut croissant pieces evenly in the prepared baking dish.
Make the Custard
  1. In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined and smooth.
Prepare the Cream Cheese Swirl
  1. In a medium mixing bowl, beat the softened cream cheese with powdered sugar, 1 tablespoon of milk (or cream), and 1/2 teaspoon of vanilla extract until smooth and creamy. If the mixture is too thick, add another teaspoon of milk until it's a pipeable or dollop-able consistency.
Assemble and Bake
  1. Pour the egg custard evenly over the croissant pieces in the baking dish, ensuring all pieces are moistened. Gently press down on the croissants to help them absorb the liquid.
  2. If using, scatter the fresh mixed berries over the croissants.
  3. Drop spoonfuls of the cream cheese mixture over the top of the casserole. Use a knife or skewer to gently swirl the cream cheese into the custard.
  4. Bake for 35-45 minutes, or until the casserole is set, golden brown, and a knife inserted into the center comes out clean (avoiding the cream cheese swirl).
  5. Remove from oven and let stand for 5-10 minutes before serving.
Optional Glaze and Serving
  1. While the casserole cools slightly, prepare the optional glaze: In a small bowl, whisk together 1/2 cup powdered sugar with 1-2 tablespoons of milk or water until smooth. Adjust liquid to reach desired consistency.
  2. Drizzle the glaze over the warm casserole just before serving. Serve warm and enjoy!

Notes

For best results, use day-old croissants as they will absorb the custard better without becoming too soggy. This casserole can be assembled the night before: cover tightly with plastic wrap and refrigerate. Bake an additional 10-15 minutes if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.