Berry Croissant Casserole

Name: Berry Croissant Casserole
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 12
Ingredients: ***For the casserole:***; 8 large croissants, sliced into 1-inch cubes, resulting in 10 packed cups; ***For the custard:***; 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; ***For the berries:***; 4 cups mixed berries, of your choice; ***For the cream cheese lemon glaze:***; 2 ounces cream cheese, softened; 1 cup powdered sugar, sifted; 1 1/2 tablespoons lemon juice; 1 1/2 teaspoons vanilla extract

Vegetarian Breakfast & Brunch Oven

Time: 12 hours

Yield: 12 servings

About

There's such a fine line between breakfast and dessert, isn't there? Muffins, pancakes, waffles, French toast: these sweet treats bring extra delight to sunny mornings and boundless joy to brunches! The Berry Croissant Casserole adds another to the dessert-like delights ready to amaze your tastebuds first thing in the day! Buttery croissants form the base, soaked in a rich, citrus-infused custard and topped with bright, tart, and juicy berries. Then, just to add a little more magic to the treat, the Berry Croissant Casserole has a creamy lemon glaze drizzled over the top! This is an incredible dish to prepare ahead so you can serve it up warm and welcoming for everyone!

Ingredients

For the casserole:
8 large croissants, sliced into 1-inch cubes, resulting in 10 packed cups
For the custard:
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
For the berries:
4 cups mixed berries, of your choice
For the cream cheese lemon glaze:
2 ounces cream cheese, softened
1 cup powdered sugar, sifted
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 9x13-inch baking dish.

Step 3 -Add the croissant cubes to a large baking sheet.

Step 4 -Bake until golden and very toasted, about 7-10 minutes. Keep a close eye on them, as they can burn if left too long.

Step 5 -Add the 14 ounces of cream cheese and the granulated sugar to a large mixing bowl.

Step 6 -Beat with a hand mixer until smooth.

Step 7 -Beat in the eggs until smooth.

Step 8 -Beat in the half-and-half.

Step 9 -Add 1 tablespoon of the vanilla, 1 tablespoon of the lemon juice, the lemon zest, and the salt.

Step 10 -Transfer 1/2 of the toasted croissants to the prepared baking dish.

Step 11 -Evenly layer the toasted croissant pieces in the baking dish with 1/2 of the berries.

Step 12 -Pour 1/2 of the custard evenly over the dish.

Step 13 -Add the remaining croissants in a single layer, followed by the remaining custard. Ensure most of the croissants are submerged in the custard.

Step 14 -Scatter the remaining berries over the top.

Step 15 -Cover with foil and refrigerate for at least 8 hours and up to overnight.

Step 16 -Preheat the oven to 350 degrees F.

Step 17 -Remove the casserole from the fridge and let sit at room temperature while the oven preheats.

Step 18 -Bake while covered with the foil for 30 minutes.

Step 19 -Remove the foil and bake until a knife inserted into the center comes out clean, about 15 minutes.

Step 20 -Add the remaining cream cheese, the powdered sugar, the remaining lemon juice, and the remaining vanilla to a medium mixing bowl and beat with a hand mixer until smooth.

Step 21 -Taste for sweetness.

Step 22 -Drizzle the glaze over the casserole.

Step 23 -Serve warm.

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