This Strawberries-and-Cream Breakfast Casserole is a rich and comforting brunch dish filled with buttery croissants, creamy cheesecake-style filling, and sweet strawberries. Perfect for holidays, family breakfasts, or weekend gatherings, this casserole combines soft custard-soaked layers with a golden crisp top for a delicious make-ahead meal everyone will enjoy.
Why You’ll Love This Recipe
This breakfast casserole is ideal for special mornings because it can be prepared the night before and baked fresh the next day. The croissants create a soft, buttery texture while the cream cheese filling adds a creamy richness that tastes similar to strawberry cheesecake. Fresh strawberries bring brightness and natural sweetness, making every bite flavorful and satisfying.
Another reason to love this recipe is its versatility. It works beautifully for brunch tables, spring celebrations, or even dessert-style breakfasts. The combination of creamy filling, fluffy croissants, and juicy berries feels elegant without requiring complicated preparation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup powdered sugar, plus extra for garnish
2 packages (8 ounces each) cream cheese, softened and divided
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice, divided
1 1/2 tablespoons vanilla extract, divided
2 cups fresh strawberries, divided
2/3 cup granulated sugar
4 large eggs
2 cups half-and-half
1/2 teaspoon kosher salt
Cooking spray
14 miniature croissants
Whipped cream for garnish
Directions
In a large bowl, whisk together the powdered sugar, one package of softened cream cheese, lemon zest, 1/2 tablespoon lemon juice, and 1/2 tablespoon vanilla extract until smooth and creamy.
Finely chop 1 1/2 cups of strawberries and gently fold them into the cream cheese mixture. Set aside.
In another large bowl, whisk together the granulated sugar, remaining cream cheese, and 1 egg until smooth.
Add the half-and-half, salt, remaining 3 eggs, remaining vanilla extract, and remaining lemon juice. Whisk until fully combined.
Lightly coat a 13×9-inch baking dish with cooking spray.
Slice 12 croissants in half horizontally. Arrange the bottom halves in the baking dish with the cut sides facing up.
Spoon the strawberry cream cheese mixture evenly over the croissant bottoms. Place the top halves back over the filling.
Pour the egg custard mixture evenly over the croissants.
Tear the remaining 2 croissants into bite-sized pieces and tuck them into empty spaces around the casserole.
Cover the dish with foil and refrigerate for at least 8 hours or overnight so the croissants absorb the custard.
Remove the casserole from the refrigerator while preheating the oven to 325°F (163°C).
Bake covered for 40 minutes.
Remove the foil and continue baking for about 20 minutes until golden brown and fully set.
Let the casserole rest for 15 minutes before serving.
Slice the remaining strawberries and arrange them on top. Dust with powdered sugar and garnish with whipped cream before serving.
Servings and timing
Servings: 10
Prep Time: 20 minutes
Chill Time: 8 hours
Cook Time: 1 hour
Total Time: Approximately 9 hours 35 minutes
Variations
For a mixed berry version, replace part of the strawberries with blueberries, raspberries, or blackberries. This adds more color and a deeper berry flavor.
If you prefer a slightly lighter casserole, use reduced-fat cream cheese and whole milk instead of half-and-half.
You can also add sliced almonds or chopped pecans on top before baking for extra crunch and texture.
For extra sweetness, drizzle maple syrup or a light vanilla glaze over the casserole before serving.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
To reheat individual portions, microwave for 30 to 60 seconds until warm.
For larger portions, cover with foil and reheat in a 325°F oven for about 15 minutes.
This casserole is not ideal for freezing because the strawberries and custard may become watery after thawing.
FAQs
Can I make this casserole ahead of time?
Yes, this recipe is designed to be prepared the night before and baked the next morning.
Can I use regular-sized croissants?
Yes, simply cut larger croissants into smaller pieces so they fit evenly in the baking dish.
Do I have to chill the casserole overnight?
Chilling overnight gives the best texture, but a minimum of 8 hours is recommended.
Can I use frozen strawberries?
Fresh strawberries work best, but thawed and drained frozen strawberries can also be used.
Why is my casserole soggy?
Too much liquid or underbaking can make the casserole soggy. Make sure it bakes until fully set.
Can I add other fruits?
Yes, blueberries, raspberries, and blackberries pair very well with this recipe.
What can I use instead of half-and-half?
You can substitute equal parts milk and heavy cream.
How do I know when the casserole is done?
The center should be set and the top should appear golden brown.
Can I serve this cold?
It tastes best warm, but some people also enjoy it chilled like a dessert.
What toppings go well with this casserole?
Whipped cream, powdered sugar, maple syrup, or extra fresh berries are all excellent choices.
Conclusion
Strawberries-and-Cream Breakfast Casserole is a beautiful combination of creamy cheesecake filling, buttery croissants, and sweet strawberries baked into one comforting dish. Its make-ahead convenience and rich flavor make it perfect for brunch gatherings, holiday mornings, or relaxing weekend breakfasts. With its soft custardy center and golden crispy top, this casserole is sure to become a favorite recipe for any special occasion.
This Strawberries-and-Cream Breakfast Casserole is a rich and comforting brunch dish made with buttery croissants, creamy cheesecake-style filling, sweet strawberries, and a custardy baked center. Perfect for holidays, weekend brunches, or make-ahead breakfasts, it delivers a soft, creamy texture with a golden crisp top.
Ingredients
1 cup powdered sugar, plus extra for garnish
2 packages (8 ounces each) cream cheese, softened and divided
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice, divided
1 1/2 tablespoons vanilla extract, divided
2 cups fresh strawberries, divided
2/3 cup granulated sugar
4 large eggs
2 cups half-and-half
1/2 teaspoon kosher salt
Cooking spray
14 miniature croissants
Whipped cream for garnish
Instructions
In a large bowl, whisk together the powdered sugar, one package of softened cream cheese, lemon zest, 1/2 tablespoon lemon juice, and 1/2 tablespoon vanilla extract until smooth.
Finely chop 1 1/2 cups of strawberries and gently fold them into the cream cheese mixture.
In another large bowl, whisk together the granulated sugar, remaining cream cheese, and 1 egg until smooth.
Add the half-and-half, salt, remaining eggs, remaining vanilla extract, and remaining lemon juice. Whisk until fully combined.
Lightly coat a 13×9-inch baking dish with cooking spray.
Slice 12 croissants in half horizontally and arrange the bottom halves in the baking dish cut-side up.
Spoon the strawberry cream cheese mixture evenly over the croissant bottoms.
Place the croissant tops back over the filling.
Pour the egg custard mixture evenly over the croissants.
Tear the remaining croissants into bite-sized pieces and tuck them into empty spaces around the casserole.
Cover the dish with foil and refrigerate for at least 8 hours or overnight.
Preheat the oven to 325°F (163°C).
Bake the casserole covered for 40 minutes.
Remove the foil and continue baking for about 20 minutes until golden brown and fully set.
Let the casserole rest for 15 minutes before serving.
Top with sliced strawberries, powdered sugar, and whipped cream before serving.
Notes
Prepare the casserole the night before for easy morning baking.
Fresh strawberries provide the best flavor, but thawed frozen strawberries can also work if drained well.
Blueberries, raspberries, or blackberries can be added for a mixed berry variation.
Use reduced-fat cream cheese and milk for a lighter version.
Add sliced almonds or chopped pecans for extra crunch.
Store leftovers in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or larger portions in the oven.
This casserole is best served warm but can also be enjoyed chilled.
