Updated: Apr 26, 2022
Buttery croissants, berries, and sweet, heavy cream mixture are baked together to create the ultimate breakfast for your family.
This sweet croissant breakfast casserole is perfect for a dessert, a breakfast, or a brunch. It takes no time to prepare, and you can bake it right away or, indeed, prepare this dish the night before and refrigerate it until the following day, then bake. Serve as it is, warm, chilled, with whipped cream or vanilla ice cream, and it will soon become a favorite recipe to serve for your family or friends.
I was hosting the in-laws over the weekend and needed to prepare an excellent brunch menu that didn't take much time to prepare, and I could prep the night before by making the dish.
So, I went shopping at my local Costco to purchase bacon and eggs and a lot of sodas and water. I went by the bakery aisle and saw that Costco had their croissant on sale for 2.50 for a dozen. That's a steal, I was thinking about making a breakfast sandwich out of them, but I'm like that boring. What can I do with these croissants? Then, it clicks in my head to make a breakfast dessert. I already had leftover sour cream, cream cheese, and heavy cream from making my popular Jalapeno poppers dip appetizer when everyone arrived at the home that I could serve before dinner. So, I didn't want those ingredients to be wasted, so I came up with this recipe. The secret ingredient that makes this dish pop is adding Bailey's salted caramel cream. This SWEET CROISSANT BREAKFAST CASSEROLE was the star of my brunch, so much that I had to make a second pan of it. This croissant casserole is great to serve for brunch or after-dinner dessert.
6 large croissants, cut up into pieces (about 6 full cups)
1/2 cup fresh of blueberries
1/2 cup fresh or raspberries
1/2 cup of fresh strawberries
8 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
3/4 cup Heavy Cream
1 oz. of Bailey Salted Caramel (if you can’t find Bailey salted Caramel just used the original Irish cream
Preheat the oven to 375 degrees F. Lightly coat a 9-inch square pan with cooking spray.
Place croissant pieces in the pan. Sprinkle the strawberries, raspberries, and blueberries over the top.
In a large bowl with a hand mixer, beat cream cheese, and heavy cream, then adds sugar until combined and smooth.
Add in the vanilla and sour cream and mix until well blended. Gradually add Baileys Salted Caramel, mixing well after each ingredient you add.
Pour mixture evenly over croissant pieces. Softly pat down with a wooden spoon, so all the croissants are coated. Let rest for 20 minutes. Bake for 25 to 30 minutes or until set in the center and golden brown.
(If the top starts to get too brown toward the end, cover with foil.)
Extra bonus: Serve warm with powdered sugar sprinkled on top or caramel syrup
Croissants are created in different sizes. So, what I contemplate essentially won't be an identical factor to you. Confirm they render about half a dozen full cups once cut up. Employing a different bread: Croissants are light-weight and soft, and the liquid is absorbed quickly. If you use a distinct style of bread, change the resting time accordingly. Double the instruction: Have an enormous crowd to feed? This recipe will quickly be doubled in a very 9×13 pan. Modifying the fruit be happy to customize the kind of fruit accustomed to fit your taste.
Room temperature: Cream cheese, set it out for a bit beforehand so it’s softened to room temperature, or you’ll have a tough time getting it smooth.
Use the hand mixer – it’s enticing to grab a whisk and save getting out the mixer, but I found I couldn’t get a smooth consistency when whisking the cream cheese by hand.