I layered buttery croissants with sweet cream cheese and mixed berries into an Easy Croissant Bake that can be prepared the night before to free up your morning.

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I stumbled onto this Berry Croissant Bake the night before a lazy brunch and never looked back. Tearing croissants into ragged pieces and scattering mixed berries creates a strange little magic.

It tastes like a Danish, but way less fussy, and you can make it ahead so mornings feel like cheating. I call it my Easy Croissant Bake, and it’s exactly one of those Brunch Ideas To Bring that makes people ask for the recipe without thinking about it.

You might tweak a thing or two, like I do, and it still works every time.

Ingredients

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Flaky croissant bread, lots of carbs and butter, adds rich, slightly sweet texture.
Cream cheese gives protein and fat, adds tangy richness, makes filling creamy.
Berries bring fiber, vitamin C and tartness, they’re great to balance sweetness.
Eggs add protein and structure, helps custard set, gives golden color.
Half and half adds creaminess, more fat than milk, makes custard rich.
Granulated sugar sweetens, fuels browning and custard set, mind portion size.
Melted butter adds richness and moisture, boosts flavor, a little goes far.
Lemon zest gives bright citrus notes, cuts sweetness and adds aromatic lift.
A bit of flour thickens berry juices, helps filling hold shape when baking.

Ingredient Quantities

6 large croissants (about 10 to 12 oz)

8 oz cream cheese, softened

1/3 cup granulated sugar for the cream cheese

1 tsp vanilla extract, divided

4 large eggs

2 cups half and half

1/3 cup granulated sugar for the custard

1/4 tsp salt

3 cups mixed berries (strawberries, blueberries, raspberries)

2 tbsp all purpose flour

1 tsp lemon zest

2 tbsp unsalted butter, melted

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350 F and grease a 9 by 13 inch baking dish with a little butter or nonstick spray.

2. Tear the croissants into bite size pieces and spread about half of them in the bottom of the dish, pressing down a bit so they make an even layer.

3. Beat the cream cheese with 1/3 cup granulated sugar and 1/2 tsp vanilla until smooth, it might still be a little lumpy but thats okay; dollop or spread that mixture over the croissant layer.

4. Toss the mixed berries with the 2 tbsp flour and the lemon zest so they hold together and dont sink, then scatter the berries evenly over the cream cheese layer.

5. Add the remaining croissant pieces on top, tucking some down into the berries so everything layers together.

6. Whisk the eggs, 2 cups half and half, 1/3 cup granulated sugar, 1/4 tsp salt and the remaining 1/2 tsp vanilla until smooth and slightly frothy, pour that custard slowly over the croissants making sure all pieces get soaked.

7. Drizzle the 2 tbsp melted butter over the top so the bake gets a nice golden finish, then press down gently with a spatula so the croissant soaks up the custard.

8. Cover and refrigerate for at least 30 minutes or up to overnight if you want to make it ahead; if baking right away let it sit 10 to 20 minutes to absorb more liquid.

9. Bake uncovered for 35 to 45 minutes until the custard is set in the middle and the top is puffed and golden, let rest 10 to 15 minutes before serving, and dust with powdered sugar if you like.

Equipment Needed

1. 9 by 13 inch baking dish, greased
2. Oven (preheat to 350 F)
3. Two large mixing bowls
4. Hand mixer or a whisk (a fork works if youre lazy)
5. Measuring cups and spoons (include a 2 cup liquid measure)
6. Rubber spatula and a wooden spoon
7. Cutting board and a small knife for the berries
8. Small fine mesh sieve for dusting powdered sugar and plastic wrap for chilling

FAQ

Can I make this ahead of time? Yes, totally. You can assemble the bake the night before, cover and chill for 1 to 12 hours, then bake straight from the fridge. Or bake it ahead, cool, wrap tight and refrigerate up to 3 days, then warm before serving.

What if I dont have half and half? No problem, mix equal parts whole milk and heavy cream to mimic half and half. For a lighter version use just whole milk but the custard will be less rich.

How do I keep the bake from getting soggy? Use day old or slightly stale croissants so they soak but dont fall apart. Toss berries with the 2 tbsp flour so they dont weep, dont overpour the custard, and bake until the center is mostly set and edges are golden.

Can I use frozen berries or other fruit? Yes you can use frozen berries, keep them mostly frozen and toss with flour so they dont make the whole thing watery. Other fruits like peaches or cherries work well too, just cut bigger fruit small so it mixes evenly.

How long and at what temp should I bake it, and how do I know it's done? Bake at 350 F (175 C) for about 35 to 45 minutes. It's done when the custard is set, top is lightly golden and the center only has a tiny jiggle. Let it rest 10 to 15 minutes to finish setting.

Can I freeze this? Yes for best results freeze after baking. Wrap tight and freeze up to a month. To reheat thaw overnight in the fridge then warm in a 325 F oven until heated through. Freezing the raw assembled dish is possible but texture may change.

Berry Croissant Bake Recipe Substitutions and Variations

Croissants: swap with brioche or day-old challah for the same buttery, tender base; cube and press into the pan like you would the croissants. Frozen croissants work too, just thaw then squeeze out big air pockets before layering.
Cream cheese: use mascarpone for a richer, creamier filling or whole-milk ricotta for a lighter, slightly grainy texture; if using ricotta you might want to blend it smooth and add a bit more sugar so it tastes sweet enough.
Half and half: replace with 1 1/2 cups whole milk plus 1/2 cup heavy cream to match the fat, or use 2 cups evaporated milk in a pinch for a slightly caramel note. For a lighter bake use whole milk only, but the custard will be less rich.
Mixed berries: frozen mixed berries are an easy swap, toss them with the listed flour while still frozen so they dont bleed too much color. Or try chopped stone fruit like peaches or nectarines for a summery twist, just add a teaspoon of lemon juice if theyre very sweet.

Pro Tips

1) Make it the night before if you can, it actually tastes better after a long soak. Dont leave it more than 24 hours though or it turns mushy.

2) Give the croissant chunks a quick 4 to 6 minute toast in a 350 F oven before assembling, that little crisp on the edges makes the bake way less soggy and more interesting texture wise.

3) Smooth the cream cheese by warming it 10 seconds in the microwave or whipping it with a hand mixer, if theres still grit add a splash of the half and half and beat till silky — spreads and pockets will be cleaner that way.

4) If your berries are super juicy, pat them dry and toss with 1 tsp cornstarch instead of flour, it keeps the custard from turning purple and stops everything from sinking into one mush blob.

5) For a glossy golden top brush a tiny bit of beaten egg or extra melted butter on the surface before baking, and if you want extra color move the pan up a rack for the last 3 to 5 minutes but dont walk away, it can go from perfect to burnt fast.

Berry Croissant Bake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I layered buttery croissants with sweet cream cheese and mixed berries into an Easy Croissant Bake that can be prepared the night before to free up your morning.

Servings

servings

Calories

660

kcal

Equipment: 1. 9 by 13 inch baking dish, greased
2. Oven (preheat to 350 F)
3. Two large mixing bowls
4. Hand mixer or a whisk (a fork works if youre lazy)
5. Measuring cups and spoons (include a 2 cup liquid measure)
6. Rubber spatula and a wooden spoon
7. Cutting board and a small knife for the berries
8. Small fine mesh sieve for dusting powdered sugar and plastic wrap for chilling

Ingredients

6 large croissants (about 10 to 12 oz)
8 oz cream cheese, softened
1/3 cup granulated sugar for the cream cheese
1 tsp vanilla extract, divided
4 large eggs
2 cups half and half
1/3 cup granulated sugar for the custard
1/4 tsp salt
3 cups mixed berries (strawberries, blueberries, raspberries)
2 tbsp all purpose flour
1 tsp lemon zest
2 tbsp unsalted butter, melted
Powdered sugar for dusting, optional

Directions

Preheat oven to 350 F and grease a 9 by 13 inch baking dish with a little butter or nonstick spray.
Tear the croissants into bite size pieces and spread about half of them in the bottom of the dish, pressing down a bit so they make an even layer.
Beat the cream cheese with 1/3 cup granulated sugar and 1/2 tsp vanilla until smooth, it might still be a little lumpy but thats okay; dollop or spread that mixture over the croissant layer.
Toss the mixed berries with the 2 tbsp flour and the lemon zest so they hold together and dont sink, then scatter the berries evenly over the cream cheese layer.
Add the remaining croissant pieces on top, tucking some down into the berries so everything layers together.
Whisk the eggs, 2 cups half and half, 1/3 cup granulated sugar, 1/4 tsp salt and the remaining 1/2 tsp vanilla until smooth and slightly frothy, pour that custard slowly over the croissants making sure all pieces get soaked.
Drizzle the 2 tbsp melted butter over the top so the bake gets a nice golden finish, then press down gently with a spatula so the croissant soaks up the custard.
Cover and refrigerate for at least 30 minutes or up to overnight if you want to make it ahead; if baking right away let it sit 10 to 20 minutes to absorb more liquid.
Bake uncovered for 35 to 45 minutes until the custard is set in the middle and the top is puffed and golden, let rest 10 to 15 minutes before serving, and dust with powdered sugar if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.