Berry Lemon Croissant Casserole

Berry Lemon Croissant Casserole Recipe

ByJulia Child

If you love breakfast casseroles that are sweet, tangy, and comforting, then this Berry Lemon Croissant Casserole might be your new favorite. Think buttery croissants layered with juicy berries, a lemony cream filling, and a golden baked finish. It’s the kind of dish that feels fancy enough for brunch but simple enough for a cozy weekend morning.

This recipe works well whether you’re making it for Easter, Mother’s Day, or just because you want something that tastes like sunshine on a plate. The best part? You can prep it ahead of time, pop it in the oven, and let the smell of baked croissants and lemon zest wake everyone up.

Ingredients Needed

Here’s a complete list of what you’ll need to make this casserole:

  • 5–6 buttery croissants (day-old works best)
  • 2 cups mixed berries (blueberries, raspberries, blackberries, or strawberries)
  • 1 cup cream cheese (softened)
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 large eggs
  • ½ cup sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (for dusting)

Step-by-Step Instructions

  1. Prepare the croissants – Slice or tear them into chunks. Place half in a buttered 9×13-inch baking dish.
  2. Add berries – Sprinkle half of the berries over the croissants. Save the rest for later.
  3. Mix the filling – In a bowl, whisk cream cheese, milk, cream, eggs, sugar, lemon zest, lemon juice, and vanilla until smooth.
  4. Assemble – Pour half the mixture over the croissants and berries. Layer the rest of the croissants and berries, then pour in the remaining custard mixture.
  5. Soak time – Gently press the croissants down so they soak up the custard. Cover and refrigerate for at least 30 minutes (overnight if prepping ahead).
  6. Bake – Preheat oven to 350°F (175°C). Bake uncovered for 40–45 minutes until golden brown and set in the middle.
  7. Finish – Dust with powdered sugar before serving.

Time and Serving

  • Prep Time: 15 minutes
  • Soak Time: 30 minutes (or overnight)
  • Bake Time: 40–45 minutes
  • Total Time: About 1.5 hours (including soak)
  • Servings: 8

Kitchen Tools Needed

  • 9×13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups & spoons
  • Zester or grater for lemon
  • Spatula

Recipe Notes

  • Croissants: Day-old or slightly stale croissants absorb custard better. Fresh croissants work too but may be softer.
  • Berries: Frozen berries can be used—just don’t thaw them first, or the casserole may get watery.
  • Sweetness: Adjust sugar depending on how tart your berries are.
  • Lemon flavor: More zest = brighter flavor. If you like it mild, stick to just one tablespoon.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.
  • Reheat: Microwave individual servings or warm in a 300°F oven.

Nutrition Breakdown (Per Serving)

NutrientAmount
Calories~320
Protein7g
Carbohydrates38g
Sugars22g
Fat16g
Saturated Fat9g
Fiber3g
Sodium180mg

Extra Tips to Make the Recipe Perfect

  • Let the croissants soak longer if you want a softer, bread-pudding style texture.
  • Add a handful of sliced almonds on top before baking for a crunchy layer.
  • A drizzle of lemon glaze (powdered sugar + lemon juice) can make this feel more dessert-like.

How to Serve

This casserole is versatile:

  • Serve warm with a side of whipped cream or vanilla yogurt.
  • Pair with coffee or tea for a cozy breakfast.
  • Add a small bowl of fresh fruit on the side for balance.

Health Benefits

While it’s a sweet casserole, you still get:

  • Antioxidants from the berries (good for skin and heart health).
  • Vitamin C from lemon juice and zest (boosts immunity).
  • Protein & calcium from eggs and dairy.

It’s not “light,” but it’s wholesome in its own way—especially compared to processed pastries.

FAQs

Yes, in fact, it tastes even better if it soaks overnight. Just cover and refrigerate, then bake in the morning.

Brioche or challah are good substitutes, but croissants give the buttery, flaky texture that makes this recipe special.

Yes, you can cut the sugar in half if your berries are sweet. The casserole will still set properly.

Blueberries and raspberries hold up best. Strawberries release more juice, so slice them small.

It’s usually best warm, but chilled leftovers taste great too—almost like berry bread pudding.

Final Thoughts

There’s something comforting about a casserole that brings both sweet and tangy flavors to the table. This Berry Lemon Croissant Casserole is one of those recipes you’ll find yourself making again and again, whether it’s for family brunch, a holiday spread, or just to spoil yourself on a Sunday morning. The buttery croissants, juicy berries, and lemon cream custard make every bite special. It’s not complicated, but it feels thoughtful. And maybe that’s what makes it so satisfying—you put it together, and it gives back in flavor tenfold. Try it once, and I think you’ll want it in your regular recipe rotation

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