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Strawberry Croissant Breakfast Casserole with Cream Cheese

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.

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A baked 8x8 pan of croissant breakfast casserole on a table

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.

A slice of strawberry croissant breakfast casserole on a plate
corner of a baking dish overlooking strawberries on top of casserole

Strawberry Croissant Breakfast Casserole

A sweet fruity breakfast bake or dessert treat to impress both family and guests!
5 from 3 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 1089kcal
Author: Rachel Ballard

Ingredients

  • 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

Instructions

  • 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.

Notes

Honey: use 1/3 cup
Maple syrup: use 1/3 cup
Coconut Sugar: use 2/3 cup 
 
Recipe inspired by:https://www.the-girl-who-ate-everything.com/blueberry-croissant-puff

Nutrition

Calories: 1089kcal | Carbohydrates: 122g | Protein: 22g | Fat: 57g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1081mg | Potassium: 481mg | Fiber: 7g | Sugar: 52g | Vitamin A: 2129IU | Vitamin C: 47mg | Calcium: 177mg | Iron: 5mg

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Recipe Rating




Debra

Wednesday 19th of June 2019

Followed directions perfectly. Baked for 25 minutes. Not even half way cook. I’m currently cooking for another 30 minutes. We’ll see! Hope it’s not soggy. It almost seems like a cup of milk was way too much liquid?

Rachel Ballard

Thursday 20th of June 2019

Hey Debra--no worries--I'm sure it will be just fine. I use a thermometer in my oven (separate from the one built in) to make sure that temperatures are exact for recipes, but most home cooks don't have that option and oven temperatures vary by as much as 50 degrees hotter or cooler depending on the manufacturer. That's why I always say watch the food and not the fire and you'll be fine. It sounds like you're doing just that and I'm sure it will be delicious when it's done. --Rachel

Sharon

Monday 22nd of October 2018

I made this for Sunday breakfast and it was simple and tasted amazing! Thank you!

Rachel Ballard

Tuesday 23rd of October 2018

I'm so glad you liked it Sharon! It's been ages since I've had this myself. I need to make it for my family soon. So glad you enjoyed it. :) --Rachel

Rachel Ballard

Friday 3rd of March 2017

Great Idea

Debbie

Saturday 15th of March 2014

I am not sure when to add the eggs

Rachel Ballard

Sunday 16th of March 2014

It won't matter too much Debbie, but once your cream cheese is blended, it is fine to add them then.Sorry about that--I have edited the recipe! :)

Maggie

Friday 14th of March 2014

The shot is so beautiful! I want a piece for my afternoon tea! :)

Rachel Ballard

Friday 14th of March 2014

Thank you Maggie. It's just the contrast of color between the red and the white. I think that's becoming my photography "style" to choose backgrounds that add a lot of contrast. Makes the food pop. :) How are things at the Omnivore's Kitchen?