Can I make this croissant casserole ahead of time?

Yes, you can prepare this casserole ahead of time! Assemble the dish the night before, cover it tightly with plastic wrap, and refrigerate. In the morning, let it sit at room temperature for 20-30 minutes before baking. Add a few extra minutes to the baking time if needed.

Can I use store-bought lemon curd for this recipe?

Absolutely! Store-bought lemon curd works perfectly fine and saves time. However, if you prefer a homemade touch, you can make your own lemon curd using eggs, sugar, lemon juice, and butter.

Do breakfast casseroles freeze well?

You can also use your favorite combination of cheeses. This recipe can also be frozen for later use . To do so, make the casserole right up to where you would refrigerate it overnight. Instead, cover it with plastic wrap or parchment paper, and then foil, and then freeze it.

Can I use other bread instead of croissants?

While croissants give this casserole a rich, buttery texture, you can substitute them with brioche, challah, or even day-old French bread. Keep in mind that the flavor and texture will vary slightly.

Can I freeze this croissant casserole?

Yes, you can freeze this casserole! Assemble the dish (without baking), wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Croissant Breakfast Casserole with Lemon Curd & Berries

How To Make A Decadent Croissant Casserole with Lemon Curd & Berries

This Croissant Breakfast Casserole with Lemon Curd and Berries is the ultimate brunch upgrade! Flaky croissants, tangy lemon curd, and juicy berries come together in a rich, custardy bake. It’s easy to prepare, can be made ahead, and is perfect for holidays, birthdays, or when you want to indulge in something extra special.

Total Time: 55 minutes
Yield: 6-8 servings 1x

Ingredients

Scale

6 large croissants (preferably day-old)
1 cup lemon curd
1½ cups fresh berries (blueberries, raspberries, strawberries)
4 large eggs
1½ cups whole milk
½ cup heavy cream
⅓ cup sugar
1 tsp vanilla extract
Powdered sugar (optional, for garnish)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Tear the croissants into bite-sized pieces and spread them evenly in the dish.
Scatter the berries over the croissants.
Dollop lemon curd over the croissants and berries—no need to spread it; it will melt during baking.
Prepare the custard by whisking together eggs, milk, heavy cream, sugar, and vanilla extract.
Pour the custard over the croissant mixture, pressing down gently to ensure the bread absorbs it.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 15-20 minutes, until golden brown on top.
Dust with powdered sugar (optional) before serving.

Notes

For best results, use day-old croissants—they absorb the custard better.
For extra lemon flavor, mix lemon zest into the custard.
Make-ahead tip: Assemble the casserole the night before, refrigerate, and bake fresh in the morning.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American, French-inspired
Diet: Vegetarian

Nutrition

Serving Size: Per Serving
Calories: 330
Sugar: 21g
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 36g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg

Keywords: croissant breakfast casserole, lemon curd, berry casserole, brunch bake, easy breakfast recipe, overnight casserole, sweet breakfast, holiday brunch, French toast casserole, custard bake