If you are looking for a breakfast dish that feels both indulgent and refreshing, this Croissant Breakfast Casserole with Lemon Curd and Berries Recipe is going to become your new go-to. Imagine flaky, buttery croissant chunks soaked in a creamy custard, bursting with the brightness of mixed berries and the tangy sweetness of lemon curd—all baked into one irresistible morning delight. It’s simple, yet elegantly flavorful, making it perfect for a cozy weekend brunch or a special holiday breakfast that everyone will rave about.
Ingredients You’ll Need
This Croissant Breakfast Casserole with Lemon Curd and Berries Recipe calls for straightforward ingredients that come together to create a perfect harmony of textures and flavors. Each component plays a key role, from the soft croissants soaking up the custard to the vibrant berries adding fresh juicy pops and the lemon curd providing a zesty warmth.
- 4 large croissants: Preferably day-old to better absorb the custard without becoming too mushy.
- 1 cup mixed berries: Fresh or frozen blueberries, raspberries, and strawberries add color and sweetness.
- 1/2 cup lemon curd: Brings a bright, tangy contrast that lifts the richness of the custard.
- 4 large eggs: The custard base that holds everything together with creamy richness.
- 1 cup milk: Whole or 2% milk provides moisture and softens the croissants.
- 1/2 cup heavy cream: Adds luxurious creaminess and a tender texture.
- 1/4 cup granulated sugar: Sweetens the custard to balance the tartness of the berries and lemon.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma and flavor.
- Zest of 1 lemon: Enhances the citrus notes and adds freshness.
- Powdered sugar: Optional, for a delicate dusting on top before serving.
How to Make Croissant Breakfast Casserole with Lemon Curd and Berries Recipe
Step 1: Prepare the Baking Dish and Croissants
First, preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking. Tear your croissants into chunks about the size of a bite so they layer beautifully. Arrange all the croissant chunks evenly in the baking dish, allowing the buttery flakiness to shine through in every bite.
Step 2: Add the Berries
Scatter the mixed berries evenly over the croissant chunks. Whether you use fresh or frozen, these berries will offer natural sweetness and a juicy texture that contrasts perfectly with the rich custard. The berries’ vibrant reds, blues, and purples also make this dish look beautiful and inviting.
Step 3: Whisk Together the Custard
In a medium bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and lemon zest. This smooth mixture will soak into the croissants, ensuring each bite is tender and bursting with flavor. The lemon zest especially adds a subtle zing that makes the custard taste unforgettable.
Step 4: Layer with Lemon Curd and Pour Custard
Drizzle the lemon curd evenly over the croissants and berries. This is the star ingredient that adds a luscious lemon punch to every bite. Then pour the egg mixture gently and evenly over everything. Use a spatula or your hands to press down lightly so the croissants soak up that custard goodness completely.
Step 5: Let it Rest and Bake
Let the casserole sit at room temperature for 10 to 15 minutes to allow the custard to absorb fully. For an even better flavor and texture, you can refrigerate it overnight as a make-ahead option. When you’re ready, bake it uncovered for 35 to 40 minutes until the top is golden brown and the custard is completely set. Allow it to cool slightly before serving.
How to Serve Croissant Breakfast Casserole with Lemon Curd and Berries Recipe
Garnishes
Dusting the casserole with powdered sugar just before serving adds a lovely visual touch and a touch of sweet elegance. You can also swirl a little extra lemon curd on top for an extra pop of citrus brightness that guests will adore.
Side Dishes
Serve this casserole alongside a crisp green salad or a platter of fresh fruit for a balanced brunch. A dollop of whipped cream or a scoop of Greek yogurt can bring an extra creamy element that complements the tangy lemon and sweet berries beautifully.
Creative Ways to Present
For a stunning presentation, bake the casserole in individual ramekins for personalized servings at your breakfast table. You might also layer it with a mix of seasonal fruits, such as stone fruits in summer, for a fresh twist that celebrates the flavors of the season.
Make Ahead and Storage
Storing Leftovers
Store any leftovers tightly covered in the refrigerator for up to 3 days. The casserole holds its flavor wonderfully and can be enjoyed cold or warmed up again for another delicious breakfast.
Freezing
This Croissant Breakfast Casserole with Lemon Curd and Berries Recipe freezes well. Wrap the entire casserole or individual portions in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in a 350°F oven for 10-15 minutes or until warmed through. Alternatively, microwave individual portions for about 1-2 minutes, though the oven method keeps the texture more enjoyable.
FAQs
Can I use other breads instead of croissants?
Absolutely! While croissants impart a buttery, flaky richness, you can swap in brioche or challah for a similar tender texture and sweetness. Just make sure the bread is slightly stale to absorb the custard well.
Is it okay to use frozen berries?
Yes, frozen berries are a convenient option and work just as well in this recipe. No need to thaw them before baking, but adding fresh berries on top after baking can boost flavor and freshness.
Can I make this recipe vegan or dairy-free?
You can adapt it by using plant-based milk and cream alternatives, vegan butter croissants, and an egg substitute like a flaxseed or chia mixture. The lemon curd might be trickier, but there are vegan lemon curd recipes or store-bought versions you can try.
How far in advance can I prepare this casserole?
You can assemble it the night before and refrigerate it overnight for a quick morning bake. This also helps the croissant chunks soak up the custard for a more custardy texture.
What is the best way to get a crispy top?
To get a golden, slightly crisp top, bake uncovered at the recommended temperature. If you want an extra crisp top, you can broil for 1-2 minutes at the end, but watch closely to avoid burning.
Final Thoughts
This Croissant Breakfast Casserole with Lemon Curd and Berries Recipe is truly a breakfast game-changer. It’s easy to prepare but impressive enough to steal the show at any brunch gathering. The combination of buttery croissants, zesty lemon, and vibrant berries delivers a dish that feels both comforting and fresh. Give it a try—you’re going to love how effortlessly it brings joy to your mornings.
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Croissant Breakfast Casserole with Lemon Curd and Berries Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, French-Inspired
- Diet: Vegetarian
Description
This Croissant Breakfast Casserole with Lemon Curd and Berries is a delightful and indulgent dish perfect for a weekend brunch or special breakfast. Combining flaky day-old croissants, vibrant mixed berries, and a luscious lemon curd-infused custard, this bake offers a perfect balance of sweet and tangy flavors. Easy to prepare and bake to golden perfection, it can be made ahead of time and enjoyed warm or at room temperature.
Ingredients
Croissant and Fruit
- 4 large croissants (preferably day-old, torn into chunks)
- 1 cup mixed berries (fresh or frozen; e.g., blueberries, raspberries, strawberries)
- 1/2 cup lemon curd
Custard Mixture
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
To Serve
- Powdered sugar for serving (optional)
Instructions
- Preheat and prepare dish. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy serving.
- Arrange croissants and berries. Place the torn croissant chunks evenly into the baking dish and scatter the mixed berries over the top, distributing them so every serving has a good amount of fruit.
- Whisk custard mixture. In a medium bowl, vigorously whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and lemon zest until smooth and well combined.
- Add lemon curd and pour custard. Drizzle the lemon curd evenly over the croissants and berries. Then pour the egg and cream custard mixture over the entire dish, ensuring it spreads evenly to soak all the croissant pieces.
- Soak the croissants. Gently press down on the croissant chunks so they absorb the custard mixture well. Let the dish sit for 10–15 minutes at room temperature, or cover and refrigerate overnight if making ahead.
- Bake. Place the dish uncovered in the preheated oven and bake for 35–40 minutes, until the top is golden brown and the custard has fully set.
- Cool and serve. Allow the casserole to cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature for the best texture and flavor.
Notes
- For an extra burst of citrus, swirl additional lemon curd on top of the casserole after baking.
- You can customize this recipe by using any combination of berries or substituting stone fruits such as peaches during summer months.
- Using day-old croissants is preferred as they better absorb the custard without becoming overly mushy.
- This casserole can be refrigerated overnight to deepen flavors and save time the next morning.
