Cranberry Orange Croissant Breakfast Bake
A luxurious make-ahead breakfast casserole combining buttery croissant pieces with a rich custard of eggs, half-and-half, and heavy cream, brightened by fresh orange zest and tart cranberries. The custard soaks into the bread overnight, creating a tender, custardy interior that bakes into a golden, puffed exterior. Perfect for feeding a crowd at brunch, holiday mornings, or special weekend breakfasts. This version stands out with its citrus-cranberry combination and the use of quality bakery croissants for superior texture and flavor.
Ingredients
- 1 pound bakery croissants, torn into bite-sized pieces
- 2 ¼ cups Land O Lakes half and half
- 1 ¼ cups Land O Lakes heavy whipping cream
- 7 large eggsegg substitute0.25 cup per eggveganegg-freeFull guide →
- ¼ cup granulated sugar
- 1 tablespoon orange zest, freshly grated
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 cups cranberries, fresh or frozen
- ¼ cup butter, cold, cubed
- powdered sugar(optional)
Instructions
- 1
Heat oven to 400 degrees F and spray a 13 by 9 inch baking dish with nonstick spray.
- 2
Divide croissant pieces between two ungreased baking sheets. Bake, rotating sheets halfway through, until dry and just beginning to turn light golden.
- 3
Cool croissants completely.
- 4
Whisk together half-and-half, heavy cream, eggs, sugar, orange zest, vanilla, and cinnamon until well combined.
- 5
Fold croissant pieces into egg mixture until coated. Gently stir in cranberries until evenly distributed.
- 6
Transfer mixture to prepared baking dish. Cover tightly with plastic wrap and refrigerate at least 8 hours or up to 24 hours.
- 7
Heat oven to 350 degrees F. Remove bake from refrigerator and dot top with butter cubes.
- 8
Bake until puffed and deep golden brown. Do not overbake.
- 9
Let stand 5 minutes. Dust with powdered sugar before serving.
Tips
Toast croissants just until dry but still pale; they continue to crisp as they cool and will absorb custard during soaking.
Make this the night before for convenient morning baking; the overnight soak ensures even custard absorption throughout the bread.
Cover the baking dish with foil if the top browns too quickly during baking.
Good to Know
Cover and refrigerate leftovers up to 3 days. Reheat gently covered with foil at 325 degrees F until warmed through.
Assemble completely through the refrigeration step up to 24 hours in advance. Do not bake ahead; bake fresh the morning of serving.
Serve warm, dusted with powdered sugar. Pairs well with fresh fruit, yogurt, or coffee. Serves 8-10.
Common Mistakes
Do not skip the initial toasting of croissants to avoid a soggy, wet casserole.
Do not overbake to avoid a dry, rubbery custard.
Do not rush the overnight soak to avoid uneven custard absorption.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use frozen cranberries?
Yes, frozen cranberries work well and do not need thawing. They may release slightly more liquid but will distribute evenly if stirred gently into the mixture.
What if my croissants are very fresh and soft?
Toast them longer, checking frequently, until they are completely dry. Soft croissants release too much moisture and will make the casserole soggy.
How long can I keep leftovers?
Cover and refrigerate for up to 3 days. Reheat gently covered with foil at 325 degrees F. Do not freeze; the custard texture becomes grainy.