Last Updated on February 21, 2026 by Kimberly Stroh

If you love a brunch recipe that feels a little fancy but is secretly so easy, this Croissant Brunch Casserole is about to be your new go-to. Flaky, buttery croissants soak up a rich vanilla cream cheese custard, then bake into the dreamiest, golden breakfast bake. It’s soft in the center, lightly crisp on top, and bursting with juicy blueberries and raspberries in every bite.

Why We Love This Recipe

This is the kind of dish that looks beautiful on a brunch table but doesn’t require you to wake up at sunrise to pull it off. With just a handful of simple ingredients like fresh croissants, cream cheese, eggs, and berries, you get a sweet, bakery-style casserole that feels special enough for holidays, baby showers, or a slow Sunday morning at home.

I love making it for Easter. The fruit is starting to become sweeter, and it’s simple to prep ahead of time, while elegant enough for serving guests.

Love breakfast casseroles? Try my Overnight Banana French Toast Casserole, Sausage Tater Tot Brunch Casserole, and my Blueberry Banana Oatmeal Bake.

Croissant Brunch Casserole Ingredients:

• Croissants: I like to purchase the croissants from the bakery section of my grocery store
• Cream Cheese: Go for full fat cream cheese
• Granulated Sugar
• Half and Half
• Eggs: Size large
• Vanilla Extract
• Blueberries & Raspberries: Use your favorite berries for topping and whatever is in season
• Powdered Sugar

How To Make Your Croissant Brunch Casserole Ahead of Time

This Croissant Brunch Casserole is perfect for making ahead, which makes it a lifesaver for holidays and busy mornings. You can fully assemble the casserole the night before, cover it tightly, and refrigerate it overnight so the croissants have even more time to soak up that rich cream cheese custard. In the morning, let it sit at room temperature for about 20 to 30 minutes while the oven preheats, then bake as directed. It’s an easy way to have a warm, bakery-style brunch ready without any early-morning prep.

How To Store Leftovers

If you’re lucky enough to have leftovers, this Croissant Brunch Casserole stores beautifully. Let it cool completely, then cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 to 4 days.

To reheat, warm individual portions in the microwave for about 30 to 60 seconds, or place larger portions in a 300°F oven until heated through. The croissants will soften as they chill, but a few minutes in the oven helps bring back that lightly crisp top. Dust with a fresh sprinkle of powdered sugar before serving, and it’s just as cozy as day one.

Recipe Variations

One of my favorite things about this Croissant Brunch Casserole is how easy it is to switch up the fruit depending on what’s in season. It’s basically a blank canvas for fresh berries.

In the spring, try sweet strawberries and raspberries when they’re at their peak. Slice the strawberries so they distribute evenly, and you’ll get bright, juicy pockets of flavor in every bite. Summer is perfect for blueberries, blackberries, or even a mix of all three. When berries are fully in season, they’re naturally sweeter, so you can slightly reduce the sugar if you prefer a less-sweet casserole.

How to Make Your Croissant Brunch Casserole (Step-by-Step)

Grease a 9×13-inch baking dish with nonstick cooking spray and place the bottoms of the croissants into the dish. Cut croissants if necessary to fit into the pan. Set aside. 

In a mixing bowl, beat together cream cheese and sugar. Add in half and half, eggs and vanilla and beat well until smooth. Pour half of the mixture onto the bottom croissants in the baking dish.

Sprinkle half of the raspberries and blueberries on top. 

Add croissant tops and pour remaining cream cheese mixture onto the top. Gently press the croissants down into the liquid so they soak it up. Sprinkle remaining raspberries and blueberries on top. Let stand for 30 minutes. 

When ready to bake, preheat oven to 350ºF and cover with foil. Bake for 30 minutes. Remove foil and return oven to bake an additional 20 minutes, uncovered. Remove from oven and let stand for 5-10 minutes. Serve warm topped with powdered sugar.