Croissant breakfast casserole topped with fresh berries and enriched with cream cheese feels special, but it’s simple to assemble and enjoy. This 8×8 size is great for a small birthday brunch or breakfast at home.Jump to Recipe
Don’t you just love a good buttery croissant? I’ll take one as big as my head, toasted with more butter and jam.
That little bite of crisp edge and the chewy center is miraculous if you ask me! Lately I’ve been learning to make them from scratch in sourdough but don’t let that stop you from using whatever type you enjoy in this breakfast casserole.
How to make this croissant breakfast casserole healthier
- Use sourdough croissants. If you are new to sourdough, take my class first. Then try this croissant recipe. Sourdough is more nutritious and digestible than white bread.
- Use cultured cream cheese. Cultures mean the cream cheese has probiotics in it that help build a healthy digestion. I like Nancy’s cultured cream cheese.
- Cut the white sugar out. I wrote this recipe ages ago when I didn’t know what I know now. I’d use honey instead (raw is best). Use half the amount called for in sugar. I’ll leave notes in the recipe card.
- Use whole milk or even cream. Remember fat slows the absorption of carbs, so the more good fat you can pack in, the less of a blood sugar spike you’ll get. Try to get non-homogenized, low heat pasteurized milk if you can (never ultra-pasteurized) it’s way hard on the digestive system and all the good bacteria are dead. I buy JD Country Milk. A Google search will find something in your area though.
- If you make this in winter, use frozen organic berries–I hate frozen strawberries so I’d recommend using blueberries or raspberries here instead.
Put your croissant casserole together step-by-step
Can I freeze, make ahead, or reheat this casserole?
I think with a different berry you could. With strawberries they are pretty slimy when reheated and I didn’t love that texture. Once it’s baked, it is really its best while warm.
You could make it the night before and let it soak before baking–again those strawberries may get soggy, but blueberries would be fine.
Strawberry Croissant Breakfast Casserole
- 5 cups croissants 3-4 large ones
- 1 pint fresh strawberries sliced thinly
- 8 ounces cream cheese softened
- 2/3 cup granulated sugar honey, maple syrup or coconut sugar would substitute (see note below)
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- Cut the croissants into 1-inch pieces and layer them all on the bottom of a greased 8x8 baking dish.
- Sprinkle over the sliced strawberries. Set aside.
- In a medium bowl beat the cream cheese, sugar and vanilla.
- Add the eggs and beat well.
- Add the milk in two additions, mixing thoroughly between each.
- Pour the mixture over the berries and croissants.
- Bake 20-25 minutes until bubbly and set.
- Serve warm. Powdered sugar and syrup are optional.