A rich delicious Berries and Cream Croissant Casserole is easy to make and perfect for a special occasion. Freshly baked it is like a scrumptious cross between a creamy custard and a coffee cake. It is more tender and less "eggy" than French toast. Chilled leftovers are more dessert like, as the custard becomes more prominent.
Course Breakfast, Brunch, Casserole, Dessert
Cuisine American, French
Keyword berries and cream, breakfast casserole, croissant breakfast casserole
Coat the interior of a 2-quart baking dish with cooking spray. Tear up the croissants and start filling the casserole. When half full layer in half of each type of berry. Add the rest of the torn croissants, then top with the remaining berries.
Beat the eggs in a medium mixing bowl or batter bowl. Add the remaining ingredients and mix well.
Pour the mixture over the berries and croissants, then tamp down gently with the back of a spoon to make sure the croissant pieces are well soaked. Place in oven and bake for approximately 1 hour and 20 minutes, until the center is set. Keep an eye on the progress after about an hour.
Remove the breakfast casserole from the oven and allow it to cool about 10 minutes before serving.
Recipe based on 6 meal sized servings. If served with other foods or as a dessert the breakfast casserole could easily provide 8-12 portions.*Nutrition information is just an estimate.