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overnight berry croissant breakfast bake with fresh berries and powdered sugar on a white plate
Noah Brooks

Overnight Berry Croissant Breakfast Bake

This Overnight Berry Croissant Breakfast Bake is a make-ahead brunch casserole made with buttery croissants soaked in a rich vanilla custard overnight, then baked until golden with jammy pockets of mixed berries. Crisp on top, perfectly custardy inside—ideal for holidays, brunch parties, or special mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Overnight Chill Time 8 hours
Total Time 9 hours 10 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 8 day-old croissants, torn into bite-size pieces
  • 3 cups mixed berries (blueberries, raspberries, blackberries, and/or sliced strawberries)
  • 8 large eggs
  • 2 cups milk
  • 1 cup heavy cream (or half-and-half)
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon (optional)
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted (for greasing dish or drizzling)
  • 1 tbsp powdered sugar (optional, for serving)

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • whisk
  • rubber spatula For gently pressing croissants into custard.
  • measuring cups and spoons

Method
 

  1. Grease a 9x13-inch baking dish with butter.
  2. Tear day-old croissants into large bite-size pieces. Spread half of the croissant pieces in the prepared baking dish.
  3. Scatter about half of the mixed berries evenly over the croissant layer, then add the remaining croissant pieces and top with the remaining berries.
  4. In a large bowl, gently whisk eggs, milk, cream, sugar, vanilla, salt, and cinnamon (if using) until just combined.
  5. Slowly pour the custard evenly over the croissants. Press down gently with a spatula so the croissants absorb the liquid. Cover tightly and refrigerate at least 8 hours (or overnight).
  6. In the morning, preheat oven to 350°F. Let the dish sit at room temperature for about 15 minutes while the oven heats.
  7. Bake uncovered for 45–50 minutes, or until the top is golden and the center is just set (a slight jiggle is fine). If the top browns too quickly, tent with foil. Cool 5–10 minutes, then dust with powdered sugar and serve.

Notes

Croissant tip: Use day-old croissants for best texture (fresh ones can turn soggy). Tear into large bite-size pieces so they hold up in the custard.
Overnight soak: Refrigerate at least 8 hours (12 hours is even better) so the croissants fully absorb the custard.
Berry tip: Fresh or frozen berries both work. If using frozen, add them straight from frozen to reduce bleeding.
Serving: Garnish with fresh berries, powdered sugar, maple syrup, honey, or whipped cream.
Storage: Refrigerate leftovers tightly covered up to 3 days. Reheat at 325°F covered with foil until warmed through.
Freezing: Freeze baked portions up to 2 months; thaw overnight in the fridge and reheat gently.