Recipe | Berry + Lemon Croissant Overnight Breakfast Bake
This will be my new go to recipe when I volunteer to bring the main dish for teacher breakfasts or events. In fact, the first time I made it, I doubled the recipe and put in in a 9 x 13 baking dish to take for coaches and volunteers at the morning session of this summer's swim team championships. The dish was a HUGE hit.
I've made a couple modifications to the original recipe because I can't help but add lemon when berries and cream cheese are in a recipe. This dish is great served warm, but also holds up well at room temperature after sitting out for a while.
Recipe | Berry & Lemon Croissant Bake
(modified from The Girl Who Ate Everything)
3 large croissants, cut in 1-2 inch pieces (I love Fresh Market's croissants)
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1 (8 oz. ) package cream cheese, at room temperature
2/3 cup sugar
2 eggs
1 tsp lemon zest
1 tsp vanilla
1 cup milk
(Notes: recipe can easily be doubled and placed in a 9x13 inch baking dish or divided equally among 10, 1/2 cup, ramekins for a pretty presentation at a brunch or party. You can also make with all blueberries too - delish either way!)
Place croissant pieces in a buttered 9 inch square pan or pie dish. Sprinkle with berries.
Beat cream cheese and sugar until well blended. Add eggs, one at a time, and mix until fully incorporated, then add lemon zest and vanilla. Gradually add milk. Pour mixture evenly over croissants and berries. Cover with plastic wrap and refrigerate over night.
Preheat oven to 350 degrees.
Remove dish from fridge and let stand at room temperature for 25 minutes. Bake 35-40 minutes until center is set and dish is golden brown. Cover with foil for the last 10 minutes if top is getting too brown.
Serve warm, sprinkled with powdered sugar
