by Amy | Sep 5, 2019 | Breakfast, Valentine's Day | 17 comments
Raspberry Croissant Breakfast Bake is one of those meals that is made the night before and all you have to do is to pop it in the oven in the morning. We are always excited around our home when there is a dish like this. It seems like we are always in a hurry in the morning.
What Ingredients Do I Need For Raspberry Croissant Breakfast Bake?
Here’s a list of ingredients you’ll need to make this breakfast bake (scroll down for the full recipe):
- Croissants
- Cream cheese
- Fresh raspberries
- Eggs
- Milk
- Sugar
- Vanilla extract
- Cinnamon
- Salt
- Powdered sugar
How Do I Make Raspberry Croissant Breakfast Bake?
Here’s the simple steps you’ll follow to make this breakfast bake (scroll down for the full recipe):
- Grease or spray a 9″ x 9″ baking pan.
- Cut the croissants and place 1/2 of them in the bottom of the baking dish.
- Top with 1/2 of the cream cheese that you have cubed.
- Then layer top of the croissants and cream cheese with 3/4 cup of the raspberries.
- Repeat the layer, with the rest of the croissants, cream cheese and the raspberries.
- In a separate bowl, combine the 6 large eggs,1 cup milk, 1/8 cup sugar, 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix or whisk them until combined.
- Pour the mixture evenly over the croissant mixture.
- Cover the pan with aluminum foil and place in the refrigerator overnight, or for at least 3 hours.
- Preheat the oven to 375 degrees.
- Bake for 30 minutes with the foil on.
- Remove the foil and place the bake back into the oven and cook for another 30-35 minutes or until the center is done.
- To test for doneness, place a butter knife in the center of the dish, if it comes out clean it is done, or make sure that it is not still runny in the center.
- Allow the mixture to set for 4-5 minutes.
- Sprinkle with powdered sugar, and more fresh berries if desired.
- You may also want to add maple syrup, but we like it without.
- Or you can drizzle a little honey over the top.
We also like to use our own homemade maple syrup, the one that we grew up on, and now my kids are doing the same. It is very easy to make and even though it is not super healthy, we know that it is better than the syrup you buy in the stores.
Could I Substitute Another Berry for the Raspberries?
- I think that Blackberries would be good, or Blueberries.
- As a matter of fact, I think that it would be good to make a Croissant Breakfast Bake with a mixture of Raspberries, Blackberries and Blueberries.
- Or just pick two of the kinds of berries, or any combination of the three kinds of berries.
More Great Breakfast Recipes:
Overnight Breakfast Casserole
Mountain Man Crock Pot Breakfast
Best Egg Casserole Ever
Yield: 4 people
Raspberry croissant breakfast bake is a dish that you can make the night before. Then in the morning all you have to do is pop it in the oven!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Ingredients
- 6 large croissants (cut into fourths)
- 4 ounces cream cheese, cubed
- 1 1/2 cups fresh raspberries
- 6 large eggs, well beaten
- 1 cup milk
- 1/8 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Garnish with powdered sugar
Instructions
- Grease or spray a 9" x 9" baking pan.
- Cut the croissants and place 1/2 of them in the bottom of the baking dish.
- Top with 1/2 of the cream cheese that you have cubed.
- Then layer top of the croissants and cream cheese with 3/4 cup of the raspberries.
- Repeat the layer, with the rest of the croissants, cream cheese and the raspberries.
- In a separate bowl, combine the 6 large eggs,1 cup milk, 1/8 cup sugar, 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix or whisk them until combined.
- Pour the mixture evenly over the croissant mixture.
- Cover the pan with aluminum foil and place in the refrigerator overnight, or for at least 3 hours.
- Preheat the oven to 375 degrees.
- Bake for 30 minutes with the foil on.
- Remove the foil and place the bake back into the oven and cook for another 30-35 minutes or until the center is done.
- To test for doneness, place a butter knife in the center of the dish, if it comes out clean it is done, or make sure that it is not still runny in the center.
- Allow the mixture to set for 4-5 minutes.
- Sprinkle with powdered sugar, and more fresh berries if desired.
- You may also want to add maple syrup, but we like it without.
- Or you can drizzle a little honey over the top.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 412Total Fat 39gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 14gCholesterol 380mgSodium 962mgCarbohydrates 93gFiber 6gSugar 50gProtein 22g
Kelly @ Kelly Lynn’s Sweets and Treatson September 7, 2019 at 7:10 am
Mmmm breakfast is my favorite meal of the day and I would love this any morning with a hot cup of coffee!
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Amyon September 8, 2019 at 10:35 pm
My husband loved it. He ate it like bread pudding!
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Debbie-Dabbleon September 7, 2019 at 6:57 pm
This looks so good!!
Hugs
DebReply
Amyon September 8, 2019 at 10:34 pm
Thank you for coming by.
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Mother of 3on September 11, 2019 at 1:14 pm
Oh my this looks amazing!! Pinned.
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Amyon September 11, 2019 at 7:24 pm
Thank you. I hope that you get a chance to try it.
Reply
Rachelon September 11, 2019 at 2:42 pm
I love breakfast bakes and this looks amazing! I just bought a couple flats of raspberries so I’m definitely going to try this soon! Thanks for the recipe.
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Amyon September 12, 2019 at 8:39 am
This is a perfect way to use some of your raspberries. It sounds like vacation is over for you and it is back to cooking. I’m glad that you had a good time on vacation.
Reply
Chas Greeneron September 12, 2019 at 3:13 pm
This sounds delicious Amy, Pinned! Can’t wait to try it.
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Amyon September 13, 2019 at 11:05 pm
Thank you for your support. We appreciate you.
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Marilyn Lesniakon September 12, 2019 at 5:39 pm
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
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Calypso in the Countryon September 12, 2019 at 8:53 pm
This really looks amazing! Thanks for linking up to Best of the Weekend. Your post was our most clicked feature this week! Stop by tomorrow to see your feature and to link up your recent posts. I will be pinning and also sharing on Instagram stories this weekend. Thanks again for joining us and have a great weekend!
ShelleyReply
Amyon September 13, 2019 at 11:01 pm
Thank you. That is really exciting that it was the most clicked feature! Thank you for all of your work in hosting the party.
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Libertyon September 12, 2019 at 10:28 pm
I looked up your syrup recipe— I remember having homemade syrup that was similar– just brown sugar and water boiled together— it is thin, yes, and very sweet!
This recipe looks soooo delicious!Liberty @ B4andAfters.com
Reply
Amyon September 13, 2019 at 11:03 pm
Thank you for checking out the Syrup Recipe. When I was growing up, I thought that that was the only way to make Syrup and we never bought Syrup either, although I suppose that I thought that the syrup that came from the store, was made out of the same recipe. Anyway, it has been a great recipe for us for syrup forever! I may have to try the brown sugar and water boiled together.
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Linda on Poinsettia Driveon September 15, 2019 at 8:04 pm
Looks delicious. Thank you for sharing on the Classy Flamingos.
Reply
Amyon September 15, 2019 at 11:01 pm
This is such a fun dish. Thank you for coming by.
Reply
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