This decadent overnight breakfast casserole is bursting with fresh strawberries, sweetened cream cheese, and flaky croissants in creamy vanilla custard!
Cuisine: American, French
Servings: 12
Ingredients
10med. croissants
1(8 oz.) pkg. cream cheeseroom temperature
2T.confectioner's sugarplus more for dusting
6lg.eggs
2c.half and half
1tsp.vanilla extract
1/4c. plus 1 T. brown sugar
1/2tsp.ground cinnamon
1/4tsp.salt
2c.strawberriescut into 3/4 to 1-inch pieces
1/4c. cold salted butterthinly sliced
Maple syrupfor serving
Instructions
Butter a 9x13-inch casserole dish; set aside. Cut each croissant into 3 pieces; set aside.
In a medium sized bowl, beat the cream cheese with an electric hand mixer until soft and fluffy about 2 minutes. Add the confectioners’ sugar beat until combined; set aside.
In a large bowl, whisk together eggs. Add the half and half, vanilla, brown sugar, cinnamon, and salt, whisk until combined. Dip half the croissants into the egg/milk mixture until fully coated.
Arrange the croissants into prepared casserole dish, dollop with cream cheese, and scatter with 3/4 of the strawberries over the top.
Dip the remaining croissant pieces in the egg/milk mixture and arrange over the strawberries.
Pour remaining milk and egg mixture over the entire casserole, gently pressing to absorb the liquid.
Sprinkle the remaining strawberries over the top of the casserole. Cover the dish with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees. Remove the casserole from the refrigerator and discard the plastic wrap.
Dot thinly sliced butter over the croissants and bake 40-50 minutes, or until the casserole is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover with foil.
Let stand at room temperature for 10 minutes. Dust with confectioners’ sugar, cut into squares, and drizzle with maple syrup if desired.