Can I use frozen berries instead of fresh?

Absolutely! While fresh berries offer the best texture, frozen ones can work just fine. Just be sure to thaw and drain them thoroughly. Otherwise, the extra water can make your Berry Lemon Croissant Casserole soggy — and nobody wants that!

How long can I store leftovers?

Once baked and cooled, you can refrigerate leftovers for up to 3 days. Just cover the dish tightly with foil or store individual portions in airtight containers. When you’re ready to enjoy it again, warm it gently in the oven to keep that fluffy, creamy center intact.

Is it okay to skip the lemon zest or curd?

Technically, yes — but you'll be missing out on that signature brightness. The lemon is what really balances the richness of the cream and croissants. If you don’t have lemon curd, at least include some fresh zest for a pop of citrus.

Can I prepare it the same morning instead of overnight?

Definitely! While overnight soaking helps the flavors meld, you can assemble and bake it the same day. Just let it rest for at least 30 minutes before popping it in the oven so the custard soaks in a bit.

What size baking dish should I use?

A 9x13-inch baking dish works best for this recipe. It allows for even cooking and plenty of space for layers without overflowing.

Berry Lemon Croissant Casserole Recipe

Description

This Berry Lemon Croissant Casserole is a rich, fruity, and creamy brunch favorite made with buttery croissants, fresh berries, and a lemon-infused custard. Perfect for holidays or weekend gatherings, it can be prepped ahead and baked fresh for a delicious, crowd-pleasing treat.

Ingredients

Scale

6 large croissants (preferably day-old), torn into chunks
1 ½ cups mixed fresh berries (blueberries, raspberries, blackberries)
4 oz cream cheese, softened
¾ cup granulated sugar
4 large eggs
1 ¾ cups whole milk
1 tsp pure vanilla extract
1 tbsp lemon zest
2 tbsp lemon curd (optional, for extra lemon flavor)
Pinch of salt
Butter or nonstick spray for greasing pan
Powdered sugar, for serving (optional)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Tear croissants into chunks and place half in the dish. Add half the berries.
Beat cream cheese and sugar until smooth, then add eggs one at a time.
Mix in milk, vanilla, lemon zest, and lemon curd if using.
Pour half the custard over the croissants and berries. Add remaining croissants and berries, then pour in the rest of the custard.
Gently press down to soak croissants. Let sit for 30 minutes or refrigerate overnight.
Bake for 45–55 minutes until golden and set in the center.
Cool slightly, dust with powdered sugar, and serve warm.

Notes

Day-old croissants work best to prevent sogginess.
Frozen berries can be used if thawed and drained.
Lemon curd is optional but adds extra citrus flavor.
Let the casserole rest before baking for better absorption.
Great for make-ahead brunches or holiday mornings.

Prep Time: PT20M
Cook Time: PT50M
Category: Breakfast, Brunch, Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 casserole)
Calories: 320
Sugar: 18g
Sodium: 230mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 7g
Cholesterol: 115mg

Keywords: Berry Lemon Croissant Casserole, croissant breakfast bake, lemon berry casserole, make-ahead brunch recipe, creamy croissant bake