top of page

Santa approved: This berry croissant breakfast bake has been added to our Christmas breakfast menu.

I'm turning into a regular Betty Crocker.

Before the sun comes up on Christmas morning, The Husband and I will get out of bed, pour ourselves a big cup of coffee and begin making the exact same breakfast we have made for the past 30-ish years: Egg, sausage and green chili casserole.

(Click here for the recipe.)

And for the first time in a few years, all three kids will be home on Christmas morning.


In. One. House.

So, everything about this year’s celebration feels a little extra special, which is why I’ve been trying out a few new recipes to add to my holiday menus.

When I stumbled upon this recipe for a berry croissant breakfast bake, I knew I had to try it.

There are several versions you can find online, but this is the one we test-tasted this weekend, and you guys… BIG YUM!

I served it for breakfast with friends this morning and they loved it so much that they’re adding it to their Christmas morning menu too!

This morning delish is definitely Santa approved.


4 large croissants (from the bakery) sliced into 1-inch cubes

1 1/2 cups mixed berries (I used raspberries, blackberries and blueberries)

8 oz cream cheese, softened

1 cup milk

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract


1/2 cup powdered sugar

2-3 Tbsp heavy cream (I used half and half)

1 tsp vanilla extract

powdered sugar for dusting


Grease an 8x8" baking dish, fill with sliced croissants and mixed berries. Set aside.

Add cream cheese to mixing bowl and beat with hand mixer until smooth. Add milk, sugar, eggs and vanilla and beat until combined.

Pour mixture over croissants and berries.

Cover tightly and refrigerate overnight.

Remove baking dish from refrigerator and let sit on the counter. Preheat oven to 350 degrees.

Bake, covered with aluminum foil, for 30 minutes. Remove foil and bake uncovered for 15 minutes or until golden.

While casserole is baking, add powdered sugar, heavy cream and vanilla to a small mixing bowl and whisk to combine until smooth and pourable.

Drizzle glaze over casserole after it's finished baking. Serve warm and dust with powdered sugar if desired.

Note: I didn’t have time to make this the night before, so I let the croissant puff sit for about an hour before baking and it came out perfecto!



bottom of page