A Very Berry Croissant Breakfast Bake

Thanks to #BGETeamGreen Member @the_smokin_hot_mom for this recipe.

4.2/5 (27 Reviews)


  • 12 large croissants
  • 2 Tbsp butter for greasing the pan
  • 1 8-oz block cream cheese, softened
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup sugar
  • 1 cup cream
  • ½ cup milk
  • 1 vanilla bean
  • 2 tsp cinnamon
  • ½ tsp kosher salt
  • 2 cups fresh or frozen berries; strawberries, blackberries, raspberries, blueberries
  • Powdered sugar or maple syrup for topping (optional)


In a bowl, use a mixer to combine the cream cheese, eggs, egg yolks and sugar for 20-30 seconds. Whisk in the cream, milk, vanilla bean, cinnamon and kosher salt.

Cut each croissant into 3-4 pieces, depending on how big they are. You want fairly large chunks. Grease a baking dish with the butter then add the croissants. Pour the egg/cream mixture over the croissant pieces; toss the assorted berries over the top. Let sit in the fridge for at least 30 minutes or even overnight.

Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.

Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Enjoy with powdered sugar sprinkled over the top, maple syrup or more fresh berries!

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