This blog post is sponsored by Zulka® Morena Pure Cane Sugar. Although I have been compensated, all opinions are my own.
This overnight breakfast croissant casserole with Zulka® Morena Pure Cane Sugar is so good and like a morning hug on your plate. It has the perfect mix of custard and bread pudding and is irresistible with all the fresh berries.
Weekends are a totally acceptable time to indulge in dessert for breakfast, masquerading as a casserole, and if you love sweet breakfasts, you’re in for a treat. This croissant casserole has everything you need – from tender croissant pieces, custardy texture, and the delicious treat you crave for breakfast or anytime!
Why you need to try this breakfast croissant casserole
- Perfect for a small group or a crowd. You can easily adjust the recipe
- Another favorite for chocolate lovers! You can easily add chocolate chips if you’re a fan of chocolates like me
- Make it colorful by adding your favorite fruits. I love adding berries; however, you can also replace them with banana or peach, and even ice cream
- Make ahead a night before so you can have breakfast ready in the morning
- Best of all, it uses Zulka® Morena Pure Cane Sugar, which tastes better than regular granulated sugar
Why use sugar cane?
I’ve been a bit picky when it comes to food. Thankfully, I found Zulka® Morena pure cane sugar, a better alternative to regular sugar. This cane sugar is non-GMO and very affordable. If you’re unfamiliar with the term Morena, it refers to the light golden color of the sugar in Mexico. So why should you use Zulka® Morena Pure Cane Sugar?
- You don’t need to adjust the measurement when using Morena cane sugar to replace regular granulated sugar
- Morena is never refined; hence, the color you see is natural
- Unlike white sugar, Morena has a more coarse texture that can be broken up in a food processor
- It tastes less sweeter than regular sugar., but with a hint of a caramel flavor
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Ingredients for overnight breakfast croissant casserole
This overnight croissant casserole mixes all these wonderful things and is super comforting. Check out the ingredients you need to make this breakfast casserole.
- Day-Old Croissants soak up all the deliciousness and give the right texture to this casserole. Use large croissants from the bakery section of your grocery store, not the ones in the tube
- Cream Cheese. Super creamy and comforting. I use strawberry-flavored cream cheese; however, you can always use regular cream cheese
- Zulka® Morena Pure Cane Sugar: Better than regular granulated sugar
- Eggs bind baked goods together because of the protein content
- Mixed Berries. Sweet, juicy berries add color to this breakfast treat
- Half and Half lends extra creaminess to this casserole
- Bourbon uplifts and brightens the flavor, keeping bites from getting too heavy. You can also use almond extract if you prefer
- Powdered sugar for dusting
How to make breakfast croissant casserole
Croissant breakfast casserole is super easy to make! It takes a few minutes to prep before sending it to the fridge. When ready, send it to the oven and let it bake for 30 minutes.
Prepare the croissant
Prepare the pan and croissants. The base and heart of this breakfast casserole start with croissants. Spray an 8×4 baking dish with pan spray. Place cut croissants in a baking pan or large mixing bowl.
A simple custard
- In another large mixing bowl, beat cream cheese with eggs, half and half, bourbon, and sugar with a hand mixer until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Pour the custard mixture over the croissants and toss gently until the croissants are all covered in custard. Transfer to a baking dish and cover with foil. Refrigerate overnight.
Baking
- Preheat the oven to 350°F. Remove the dish from the fridge and let it come to room temperature.
- Cover the casserole with foil and bake for 20 minutes before removing the foil and baking for 10-15 minutes, until the top is golden brown and the custard is fully set. A knife will come out clean from the custard.
- Let it cool before serving, then serve with a scoop of vanilla ice cream or top with powdered sugar.
Storing leftovers
Overnight breakfast croissant casserole is best eaten while it’s still warm, but you can store leftovers for up to 4 days in the fridge.
Freezing breakfast croissant casserole
You can freeze this overnight casserole before baking for up to 2 months in the fridge. When ready to cook, thaw the casserole in the refrigerator overnight; then bake the casserole per the instructions.
Can I use milk to replace half and half?
I don’t recommend using milk because the custard won’t be thick enough, and you are destined for runny sogginess.
To toast or not to toast the croissants?
Use croissants from the grocery store’s bakery section for more fabulous, flaky layers. Add cubed croissants to a large baking sheet in a single tray. Bake for 7-10 minutes at 350°F so the croissants can soak up the custard without becoming soggy.
If you plan to bake this breakfast casserole immediately, skip toasting the croissants and instead let the casserole sit on the counter for 30-60 minutes so the croissants can soak up the liquid, then bake per recipe instructions.
This overnight breakfast croissant casserole is made with buttery croissants enveloped in Zulka® Morena Pure Cane Sugar and bourbon cream cheese custard. It’s so good that everyone will ask for an extra serving!
Breakfast Croissant Casserole
Ingredients
- 4 large day-old croissants cubed into 1-inch pieces
- 7 ounces cream cheese room temperature
- ⅔ cup Zulka® Morena Pure Cane Sugar
- 3 large eggs
- 1 cup half and half
- 2 teaspoons Bourbon whiskey
- 1 cup mixed berries
- Granulated sugar for dusting
Instructions
Prepare the croissants
- Prepare the pan and croissants. The base and heart of this breakfast casserole starts with croissants. Spray a 8×4 baking dish with pan spray. Place cut croissants in a baking pan or large mixing bowl.
Make the Custard
- In another large mixing bowl, beat cream cheese with eggs, half and half, bourbon, and Zulka® Morena Pure Cane Sugar with a hand mixer until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Pour the custard mixture over the croissants and toss gently until the croissants are all covered in custard. Transfer to a baking dish and cover with foil. Refrigerate overnight.
Baking
- Preheat the oven to 350°F. Remove the dish from the fridge and let it come to room temperature
- Cover the casserole with foil and bake for 20 minutes before removing the foil and baking for 10-15 minutes, until the top is golden brown and the custard is fully set. A knife will come out clean from the custard.
- Let it cool before serving, then serve with a scoop of vanilla ice cream or top with powdered sugar.
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