Raspberry Cream Cheese Croissant Bake

This Raspberry Cream Cheese Croissant Bake is the ultimate cozy breakfast casserole.
Buttery, golden croissant pieces are baked in a rich, creamy custard with pockets of
tangy cream cheese and sweet raspberry preserves. The tops turn beautifully crisp and
golden while the center stays soft, creamy, and deliciously gooey.

It is easy enough for a weekend breakfast but special enough for brunch, holidays, or
family gatherings. Serve it warm with a dusting of powdered sugar or a drizzle of
vanilla glaze for an irresistible treat.

Ingredients

• 6 large croissants, cut into bite-sized pieces
• 8 ounces cream cheese, softened and cut into small cubes
• 1/2 cup raspberry preserves or raspberry jam
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries, optional
• Powdered sugar, for serving

Instructions

1. Prepare the baking dish:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Arrange the croissants:
   Spread the croissant pieces evenly in the prepared baking dish.
3. Add the filling:
   Scatter the softened cream cheese cubes and fresh raspberries over the croissant
   pieces. Spoon small dollops of raspberry preserves throughout the dish.
4. Make the custard:
   In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla,
   cinnamon, and salt until smooth.
5. Pour over the croissants:
   Slowly pour the custard mixture evenly over the croissants, gently pressing the
   pieces down so they absorb some of the liquid.
6. Let it soak:
   Allow the casserole to rest for about 15 minutes before baking. For an overnight
   version, cover and refrigerate for up to 12 hours.
7. Bake:
   Bake uncovered for 40–50 minutes, or until the top is golden brown and the custard
   is set in the center.
8. Cool and serve:
   Let the bake rest for 10 minutes. Dust with powdered sugar and serve warm.

Notes

• Day-old croissants work especially well because they absorb the custard without becoming too soggy.
• You can substitute strawberry, blueberry, or blackberry preserves for the raspberry jam.
• For extra sweetness, drizzle the finished bake with a simple vanilla glaze.
• For a make-ahead breakfast, assemble the casserole the night before and refrigerate it overnight.

Recipe Details

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8