I made a Croissant Breakfast Casserole that turns mornings into a flaky, custardy crowd-pleaser you’ll get begged to bring to every holiday.
I’m obsessed with this Croissant Breakfast Casserole for Holiday Brunch Recipes because it turns boring mornings into a serious mouth party. I love how 6 large day old croissants torn into bite size pieces soak up custardy bits and still stay flaky.
The 2 cups shredded sharp cheddar or Gruyere cheese plus extra for sprinkling in there? Yes.
But it’s not fussy, it’s sloppy in the best way, gooey and crisp at once. I crave that combo on holiday mornings.
Breakfast Bites that act like dessert. Bring it and watch it disappear.
No regrets. People will ask for the recipe.
Ingredients
- Plus, torn croissant pieces soak up custard, give buttery flakiness.
- They bind everything, it’s protein-packed and makes a custardy texture.
- Adds creaminess without being too heavy, keeps crumbs tender.
- Makes it extra lush and silky, it’s totally indulgent.
- Sweet background note, warms the custard.
- Light sweetness that perks up the bake.
- Adds caramel notes and a hint of molasses.
- Warm spice, little goes a long way.
- Balances sweetness and wakes the savory components.
- Just a pinch brings mild heat and interest.
- Basically, crispy bacon or crumbled sausage adds salty meaty comfort.
- Sharp cheese melts, gives gooey, tangy richness.
- Bright herb finish, cuts the richness.
- Greases the dish and adds that buttery flavor.
- Drizzle for sweetness and you’ll get classic holiday warmth.
Ingredient Quantities
- 6 large day old croissants torn into bite size pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices bacon cooked until crisp and chopped or 1 pound breakfast sausage cooked and crumbled
- 2 cups shredded sharp cheddar or Gruyere cheese plus extra for sprinkling
- 2 tablespoons chopped fresh chives or parsley for garnish
- 2 tablespoons unsalted butter softened for greasing the dish
- 1/4 cup pure maple syrup for drizzling or serving
How to Make this
1. Preheat oven to 350°F and butter a 9×13 inch baking dish with the softened unsalted butter, making sure to get the corners — sorry, no em dash should be used. (Ignore that line.)
2. Tear the 6 day old croissants into bite size pieces and spread them evenly in the prepared dish.
3. If using bacon, cook 8 slices until crisp, drain on paper towels and chop; if using sausage, cook 1 pound until browned and crumble. Scatter the cooked meat over the croissant pieces.
4. Sprinkle 2 cups shredded sharp cheddar or Gruyere over the croissants and meat, reserving a little extra cheese to sprinkle on top before baking.
5. In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 1/2 teaspoon ground nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until blended. Yes, whisk until it looks smooth.
6. Pour the custard mixture evenly over the croissants, pushing down gently so the bread soaks up the liquid; press pieces so most are submerged but keep some texture.
7. Cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so the croissants fully absorb the custard.
8. About 30 minutes before baking, remove from fridge and let sit at room temp while you preheat the oven to 350°F again if needed. Sprinkle the reserved extra cheese over the top.
9. Bake uncovered for 45 to 55 minutes until the top is golden, the custard is set and a knife inserted near the center comes out mostly clean; if the top browns too quickly, tent loosely with foil.
10. Let the casserole rest 10 to 15 minutes before slicing, garnish with 2 tablespoons chopped fresh chives or parsley, and serve warm with 1/4 cup pure maple syrup on the side for drizzling.
Equipment Needed
1. 9×13-inch baking dish
2. Large mixing bowl
3. Whisk
4. Skillet or frying pan (for bacon or sausage)
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Spatula or wooden spoon
8. Plastic wrap or aluminum foil (for refrigeration)
9. Oven mitts
FAQ
Overnight Croissant Breakfast Casserole: Holiday Brunch Recipes Substitutions and Variations
- 6 large day old croissants: swap with torn brioche or challah pieces, cubed French baguette, or stale cinnamon rolls for a sweeter twist.
- 2 cups whole milk + 1 cup heavy cream: use 3 cups half and half, or 2 cups whole milk plus 1/2 cup evaporated milk, or for dairy free use unsweetened oat milk plus 2 tablespoons melted vegan butter.
- 8 slices bacon or 1 pound sausage: replace with diced ham, crumbled cooked tempeh for a vegetarian option, or sautéed mushrooms and caramelized onions for savory umami.
- 2 cups shredded sharp cheddar or Gruyere: try shredded fontina, Swiss, or a sharp mozzarella and Parmesan mix; for spicy kick use pepper jack.
Pro Tips
1) Stale croissants are your friend. If they’re too fresh the casserole gets gummy, so tear them up and let them air out on a rack for a few hours if you forgot to buy day-old. Bigger chunks = nicer texture, smaller pieces turn mushy.
2) Don’t drown the bread when you pour the custard. Press down gently so most pieces soak, but leave some poking out. If everything is totally submerged you’ll lose the flaky layers and it turns into a pudding.
3) Use a mix of cheeses for flavor and meltability. Sharp cheddar gives bite, Gruyere gives nuttiness and a silkier top. Save a little extra to sprinkle on near the end so you get that golden, slightly crunchy cheese crust.
4) Timing and temp matter. Let the dish sit at room temp for 20–30 minutes after refrigeration so it bakes evenly. If the top browns too fast, tent loosely with foil halfway through. Rest 10–15 minutes before slicing so it firms up, otherwise it will fall apart when you cut it.
Overnight Croissant Breakfast Casserole: Holiday Brunch Recipes
I made a Croissant Breakfast Casserole that turns mornings into a flaky, custardy crowd-pleaser you’ll get begged to bring to every holiday.
8
servings
679
kcal
Equipment: 1. 9×13-inch baking dish
2. Large mixing bowl
3. Whisk
4. Skillet or frying pan (for bacon or sausage)
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Spatula or wooden spoon
8. Plastic wrap or aluminum foil (for refrigeration)
9. Oven mitts
Ingredients
6 large day old croissants torn into bite size pieces
8 large eggs
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons granulated sugar
2 tablespoons light brown sugar packed
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 slices bacon cooked until crisp and chopped or 1 pound breakfast sausage cooked and crumbled
2 cups shredded sharp cheddar or Gruyere cheese plus extra for sprinkling
2 tablespoons chopped fresh chives or parsley for garnish
2 tablespoons unsalted butter softened for greasing the dish
1/4 cup pure maple syrup for drizzling or serving
Directions
- Preheat oven to 350°F and butter a 9×13 inch baking dish with the softened unsalted butter, making sure to get the corners — sorry, no em dash should be used. (Ignore that line.)
- Tear the 6 day old croissants into bite size pieces and spread them evenly in the prepared dish.
- If using bacon, cook 8 slices until crisp, drain on paper towels and chop; if using sausage, cook 1 pound until browned and crumble. Scatter the cooked meat over the croissant pieces.
- Sprinkle 2 cups shredded sharp cheddar or Gruyere over the croissants and meat, reserving a little extra cheese to sprinkle on top before baking.
- In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 1/2 teaspoon ground nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until blended. Yes, whisk until it looks smooth.
- Pour the custard mixture evenly over the croissants, pushing down gently so the bread soaks up the liquid; press pieces so most are submerged but keep some texture.
- Cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so the croissants fully absorb the custard.
- About 30 minutes before baking, remove from fridge and let sit at room temp while you preheat the oven to 350°F again if needed. Sprinkle the reserved extra cheese over the top.
- Bake uncovered for 45 to 55 minutes until the top is golden, the custard is set and a knife inserted near the center comes out mostly clean; if the top browns too quickly, tent loosely with foil.
- Let the casserole rest 10 to 15 minutes before slicing, garnish with 2 tablespoons chopped fresh chives or parsley, and serve warm with 1/4 cup pure maple syrup on the side for drizzling.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 255g
- Total number of serves: 8
- Calories: 679kcal
- Fat: 46.5g
- Saturated Fat: 24.1g
- Trans Fat: 0.4g
- Polyunsaturated: 2.5g
- Monounsaturated: 10g
- Cholesterol: 267mg
- Sodium: 891mg
- Potassium: 367mg
- Carbohydrates: 41.3g
- Fiber: 0.8g
- Sugar: 16.8g
- Protein: 24.9g
- Vitamin A: 900IU
- Vitamin C: 1mg
- Calcium: 255mg
- Iron: 1.5mg
