Description
This Croissant Breakfast Casserole with Lemon Curd and Berries is a delightful and indulgent morning treat perfect for brunch or a special breakfast. Layered with day-old croissants, tangy lemon curd, and fresh mixed berries, all soaked in a creamy custard and baked to golden perfection, it offers a perfect balance of sweet, creamy, and fruity flavors.
Ingredients
Scale
Base
- 6 large croissants, day-old or slightly stale, cut into 2-inch pieces
Fruit and Spread
- 1 cup lemon curd
- 1 1/2 cups mixed fresh berries (blueberries, raspberries, sliced strawberries)
Custard
- 4 large eggs
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For Serving
- Powdered sugar (optional)
Instructions
- Preheat and prepare dish. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer croissants and toppings. Place half of the croissant pieces evenly in the bottom of the dish. Dollop half of the lemon curd over the croissants, then sprinkle half of the mixed berries on top. Repeat with the remaining croissants, lemon curd, and berries in another layer.
- Make custard mixture. In a medium bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and fully combined.
- Pour custard and soak. Pour the custard mixture evenly over the layered croissants, pressing down gently so the croissants absorb the custard well. Let the casserole sit for 10 to 15 minutes to soak thoroughly.
- Bake the casserole. Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the custard is set and the top turns a golden brown.
- Cool and serve. Remove from oven and let the casserole cool slightly before dusting with powdered sugar, if desired. Serve warm for the best flavor and texture.
Notes
- You can prepare the casserole the night before and refrigerate it, then bake it fresh in the morning for convenience.
- For a flavor variation, swap out the lemon curd with orange marmalade or raspberry jam.
- This casserole is best enjoyed warm, but leftovers can be reheated in the oven without losing texture.
