The Ultimate Raspberry Croissant Breakfast Bake: Ready in 45 Minutes!

Buttery croissants soaked in a sweet custard create a decadent morning treat
Fresh raspberries add bursts of flavor and natural sweetness without extra sugar
Make-ahead friendly – prepare the night before for an effortless morning
Perfect for feeding 4 people with generous portions everyone will love

Why This Raspberry Croissant Breakfast Bake Will Change Your Mornings Forever

Ever stared at your kitchen wondering what to make for a special breakfast? We’ve all been there.

You want something impressive but don’t have hours to spend cooking.

This Raspberry Croissant Breakfast Bake solves your morning dilemma. It combines flaky croissants with juicy raspberries in a quick-to-assemble dish that tastes like it came from a bakery.

Nutrition Information

Nutrient	Amount per Serving
Calories	425
Fat	24g
Carbs	42g
Protein	12g
Fiber	4g
Sugar	22g
Sodium	380mg

Equipment & Ingredients

What You’ll Need

Kitchen Tools	Purpose
9×13 baking dish	Main cooking vessel
Mixing bowls (2)	For custard and berries
Whisk	For mixing custard
Measuring cups/spoons	For accurate measurements
Sharp knife	For slicing croissants
Aluminum foil	For covering dish

Ingredients List

Ingredient	Amount	Notes
Large croissants	6	Day-old works best
Eggs	6	Room temperature
Whole milk	1½ cups
Heavy cream	½ cup
Granulated sugar	⅓ cup
Vanilla extract	2 teaspoons
Cinnamon	½ teaspoon
Salt	¼ teaspoon
Fresh raspberries	2 cups	Divided
Cream cheese	4 oz	Softened, cut into small pieces
Brown sugar	2 tablespoons	For topping

Possible Substitutions

Milk: Substitute almond milk for a lighter option
Croissants: Mini croissants work too (use 12 instead of 6)
Raspberries: Frozen berries work (don’t thaw first)
Cream Cheese: Mascarpone or ricotta make good alternatives
Heavy Cream: Half-and-half can be used instead

Step-by-Step Instructions

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Preparation Phase

Get your oven ready:

Look at your oven dial or display and turn it to 350°F (175°C).
Wait 10-15 minutes for your oven to fully heat up.
TIP: If your oven has a preheat indicator light or beep, wait for that signal before baking.

Prepare your baking dish:

Take your 9×13 inch baking dish out of the cabinet.
Get butter or cooking spray ready.
If using butter: Take a paper towel, rub it on the butter, then rub it all over the inside of the dish.
If using spray: Spray a light, even coat over the bottom and sides of the dish.
Make sure to get into all four corners and up the sides at least 1 inch.
TIP: A well-greased dish prevents sticking and makes serving much easier.

Get your croissants ready:

Place your croissants on a cutting board.
Hold each croissant firmly (but gently) with one hand.
With your other hand, use a sharp knife to cut each croissant into slices about 1-inch thick (about the width of your thumb).
For day-old croissants: They’ll cut cleanly and easily.
For fresh croissants: These can be squished during cutting. Place them in the freezer for exactly 10 minutes first to firm them up.
Set all slices aside on the cutting board.
TIP: Clean your knife if it gets sticky between croissants.

Making the Custard

Gather custard ingredients:

Place all your measured ingredients near your mixing bowl.
Make sure eggs are at room temperature (leave them out for 30 minutes before starting).
TIP: Room temperature eggs mix more evenly into the custard.

Start the custard base:

Take a large mixing bowl.
Crack each egg one at a time into the bowl.
- Tap the egg gently on a flat surface.
- Open the shell with your thumbs, letting the contents fall into the bowl.
- Check for and remove any shell pieces that might have fallen in.
Pick up your whisk and beat the eggs until fully mixed and slightly frothy.
TIP: The color should be an even yellow with no clear egg white visible.

Add the wet ingredients:

Measure 1½ cups of milk using a liquid measuring cup.
Pour the milk slowly into the beaten eggs while whisking.
Measure ½ cup of heavy cream and add it to the bowl.
Continue whisking to combine.
TIP: Pour liquids close to the surface to avoid splashing.

Add the dry ingredients and flavorings:

Measure ⅓ cup granulated sugar and add to the mixture.
Add 2 teaspoons vanilla extract (measure with a measuring spoon, not just pour).
Measure and add ½ teaspoon cinnamon.
Measure and add ¼ teaspoon salt.
Whisk everything for a full minute until well combined.
TIP: The sugar should be completely dissolved – rub a little mixture between your fingers to check for graininess.

Building the Layers

Create the first croissant layer:

Take half of your sliced croissants.
Arrange them in the greased baking dish, covering the bottom completely.
Place them cut-side up, slightly overlapping like shingles on a roof.
Press down very gently to create an even layer.
TIP: Try to fill any large gaps, but small spaces are fine – they’ll fill with custard.

Add the first layer of fillings:

Take 1 cup of your fresh raspberries (half the total amount).
Scatter them evenly over the croissant layer.
Make sure berries are distributed to all areas of the dish.
Take half of your cream cheese pieces.
Drop them evenly throughout the dish, spacing them about 2 inches apart.
TIP: If cream cheese is sticking to your fingers, briefly rinse hands under cold water.

Create the second layer:
- Take your remaining croissant slices.
- Arrange them over the first layer, again overlapping slightly.
- Try to cover any large exposed areas of raspberries.
- Gently press down to compact the layers somewhat.
- TIP: This second layer doesn’t need to be as perfect as the first.
Add the final fillings:
- Take your remaining 1 cup of raspberries.
- Scatter them evenly over the second croissant layer.
- Add the remaining cream cheese pieces, distributing evenly.
- Using the back of a spoon or clean fingers, very gently press the top layer down.
- TIP: Don’t press too hard – just enough to slightly compact the layers.

Adding the Custard

Pour the custard mixture:
- Pick up your bowl of custard.
- Using a ladle or measuring cup, begin pouring the custard over the layers.
- Start at the corners and work your way around the edges first.
- Then pour over the center areas.
- Pour slowly to allow the liquid to absorb between layers.
- Wait 30 seconds between additions to allow absorption.
- TIP: If the custard pools on top, use a fork to gently create small channels for it to flow down.
Help the absorption:
- Take a spatula or the back of a large spoon.
- Very gently press down on the top layer.
- This helps the croissants absorb the custard.
- Repeat this step a few times over 2-3 minutes.
- TIP: You’ll see the croissants becoming more saturated as they soak up the custard.
Final topping:
- Measure 2 tablespoons of brown sugar.
- Sprinkle it evenly over the entire top of the dish.
- Use your fingers to break up any clumps.
- Make sure to reach the corners and edges.
- TIP: This sugar will caramelize during baking, creating a delicious crust.

Baking Process

Cover and begin baking:
- Tear off a sheet of aluminum foil large enough to cover your baking dish.
- Cover the dish with foil, shiny side down.
- Crimp the edges around the lip of the dish to seal it.
- Place the covered dish on the center rack of your preheated oven.
- Set a timer for exactly 25 minutes.
- TIP: The foil prevents the top from burning while the custard sets.
Continue baking uncovered:
- When your timer goes off, put on oven mitts.
- Carefully remove the dish from the oven.
- Carefully remove the foil (watch for hot steam).
- Return the uncovered dish to the oven.
- Set a timer for 20 minutes.
- TIP: This uncovered baking time creates the golden top.
Check for doneness:
- After 20 minutes, look at the top – it should be golden brown.
- Put on oven mitts and carefully remove the dish.
- Take a clean butter knife.
- Insert it into the center of the casserole and pull it out.
- The knife should come out mostly clean with perhaps a few moist crumbs.
- The center should jiggle slightly but not be liquid.
- If needed, return to oven for 5 more minutes.
- TIP: The casserole will continue to set as it cools.

Cooling & Serving

Allow to rest:
- Place the hot baking dish on a heat-safe surface.
- Let it sit untouched for at least 10 minutes.
- The dish will be extremely hot – don’t touch without protection.
- During this time, the custard will set more firmly.
- TIP: This resting time is not optional – it’s crucial for proper texture.
Serve the dish:
- After resting, take a serving spoon or spatula.
- Cut the casserole into 8 equal portions.
- Lift each portion carefully and transfer to plates.
- Serve 2 portions per person for 4 people.
- TIP: A metal spatula works better than a plastic one for clean serving.
Optional garnishes:
- If desired, add a few fresh raspberries on each serving.
- For a pretty presentation, dust with a small amount of powdered sugar.
- Use a small strainer to sprinkle sugar evenly.
- TIP: Serve while still warm but not hot for the best flavor.

Raspberry Croissant Breakfast Bake Breakfast Ideas

Troubleshooting

Common Issues & Solutions

Problem: Custard seems too runny after baking.

Solution: Allow the dish to rest longer (15-20 minutes). The custard will continue to set as it cools.
Prevention: Make sure your oven is fully preheated before baking, and check that you used the correct amounts of eggs and milk.

Problem: Top is browning too quickly but inside isn’t done.

Solution: Cover with foil if browning occurs before the center is set.
Prevention: Make sure your oven rack is in the center position, not too close to the top heating element.

Problem: Croissants are too dry and not absorbing the custard.

Solution: Let the assembled dish sit for 15 minutes before baking to allow better absorption.
Prevention: Use day-old croissants, which absorb liquid better than very fresh ones.

Problem: Cream cheese remains in large clumps.

Solution: Make sure cream cheese is fully softened and cut into small pieces before adding.
Prevention: Leave cream cheese at room temperature for 1 hour before using, or microwave for 10 seconds to soften.

Problem: Bottom layer is soggy while top is perfect.

Solution: Next time, try toasting the croissant pieces lightly before assembling.
Prevention: Make sure croissants are slightly stale or day-old for better texture balance.

Variations & Substitutions

Different Berry Options

Mixed Berry Version: Use a combination of raspberries, blueberries, and blackberries.
Strawberry Swap: Replace raspberries with sliced strawberries for a milder flavor.

Sweet Additions

Chocolate Lover’s Version: Add ½ cup chocolate chips between layers.
Nutty Twist: Sprinkle ¼ cup sliced almonds on top before baking.
Citrus Brightness: Add 1 teaspoon lemon zest to the custard mixture.

Make It a Meal

Protein Boost: Serve with a side of cooked bacon or breakfast sausage.
Lighter Side: Pair with a fresh fruit salad to balance the richness.

Storage & Reheating

Leftovers

Refrigeration:
Allow leftover portions to cool completely (no more than 2 hours at room temperature).
Cover the baking dish tightly with plastic wrap or aluminum foil.
Alternatively, transfer portions to airtight containers.
Store in refrigerator for up to 3 days.
Freezing Option:
Cool completely before freezing.
Cut into individual portions.
Wrap each portion tightly in plastic wrap, then foil.
Label with date and contents using a marker.
Freeze for up to 1 month.
TIP: Double-wrapping prevents freezer burn.

Reheating Methods

Microwave:
Place a single portion on a microwave-safe plate.
Cover with a damp paper towel to prevent drying out.
Heat on medium power (70%) for 1 minute.
Check temperature and add 30-second intervals until warmed through.
TIP: Let stand for 1 minute after heating for even temperature.
Oven:
Preheat oven to 325°F.
Place portion(s) in an oven-safe dish.
Cover tightly with aluminum foil.
Heat for 15-20 minutes until center is warm.
For frozen portions, add 10-15 minutes to reheating time.
TIP: Add a tablespoon of milk over each portion before reheating to refresh moisture.

Safety Notes & Tips

Food Safety

Egg Safety: Ensure casserole reaches 165°F in the center to properly cook eggs. Use a food thermometer if you have one.
Dairy Handling: Keep milk and cream refrigerated until ready to use. Don’t leave them out for more than 30 minutes before using.
Berry Washing: Rinse raspberries gently under cold water and pat dry before adding to recipe.
Cooling: Don’t leave the baked casserole at room temperature for more than 2 hours. Refrigerate promptly.
TIP: Always wash hands before handling ingredients, especially after handling raw eggs.

Beginner Tips

Make Ahead Option: Assemble the night before and refrigerate overnight. Cover tightly with plastic wrap. Remove from refrigerator 30 minutes before baking or add 5-10 minutes to baking time.
Serving Size Guide: This recipe makes 8 portions, with 2 portions per person for 4 people. For smaller appetites, one portion may be sufficient.
Testing Doneness: The casserole is done when the center is set but still has a slight jiggle, similar to custard. It will continue to firm up as it cools.
Working With Cream Cheese: For easier incorporation, place cream cheese in the freezer for 10 minutes, then grate it over the layers using the large holes of a box grater.
Dietary Notes: This recipe contains gluten, dairy, and eggs. It is not suitable for those with these allergies or restrictions.