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Croissant Breakfast Bake, 3 Ways (Savory, Sweet, Vegetable)
Do you dread having to make breakfast for a houseful of guests on Christmas morning? Do you ask yourself, why can’t I sleep in or, better yet, position myself under the Christmas tree too? Then you have to figure out what to make so the Christmas breakfast will be memorable. This croissant breakfast bake is the recipe I make every time I need breakfast to feel special without spending the morning in the kitchen. Torn croissants soaked in a custard of eggs, cream, and cheese, assembled the night before, then baked to golden, custardy perfection the next morning.
It has become my go-to for Christmas morning breakfast, holiday brunches, overnight guests, and anytime when I want the house to smell good before anyone is awake. The best part is that all the work happens the night before. All you need to do is just preheat and bake in the morning.
You can use any croissants for this: fresh from the bakery, Costco frozen croissants (bake them first, then tear), or Whole Foods frozen croissants. I have tested all three, and they all work beautifully. The frozen ones from Costco are my favorite because they are affordable, buttery, and you get 30 in a box.
This post now includes three versions from the same base: the savory recipe below, a sweet berry version, and a meatless vegetable version. Scroll down for all three, plus the video where I make each one.
![Ingredients for three croissant breakfast bakes including croissants, berries, eggs, cream, cheeses, bacon, mushrooms, and roasted peppers]](https://justjeanniejacobs.com/wp-content/uploads/2026/09/croissant-breakfast-bake-ingredients-1024x768.webp)
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Croissant Breakfast Bake
- Total Time: 1 hour 5 minutes (plus overnight soak)
- Yield: 8 servings 1x
Description
An overnight croissant breakfast bake layered with a custard of eggs, cream, sharp cheddar, and gruyere. Assemble the night before, refrigerate, and bake the next morning for a golden, crowd-worthy brunch that takes all of 10 minutes of hands-on work.
Ingredients
- 6 large croissants (fresh bakery, or baked from frozen Costco/Whole Foods), torn into 2 inch pieces
- 8 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded gruyere cheese, divided
- 1/2 lb breakfast sausage, browned and crumbled (optional)
- 4 slices thick cut bacon, cooked and chopped (optional)
- 3 green onions, sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Fresh chives for garnish
- Butter for greasing the dish
Notes
- Prep Time: 20 mins
- Cook Time: 40 to 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 slices
- Calories: 670
- Sugar: 5 g
- Sodium: 92 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 320 g
The Story Behind This Croissant Breakfast Bake
This recipe started the way most of my favorites do: out of necessity. I had a house full of people arriving the morning after Thanksgiving, and I needed breakfast to be ready without me standing at the stove. I had leftover croissants, a carton of eggs, and cream in the fridge.
I tore the croissants, poured custard over them, covered the dish, and put it in the fridge. The next morning, I slid it into the oven and had coffee while it baked.
It was so good that it became the recipe I bring back every December, every Easter, and every time I have overnight guests. Growing up in South Carolina, there was always something warm waiting in the morning when people stayed over. This is my version of that tradition.
Why This Croissant Breakfast Bake Works
- The overnight soak transforms the texture. The croissant pieces drink up the custard slowly, so every bite is creamy and set, never dry or soggy.
- Here’s my secret: I either toast th croissants or bake them 1- days before. Most recipes skip this. Toasting creates a firmer base that holds up to soaking without turning to mush.
- Two cheeses for depth. Sharp cheddar for punch, gruyere for that stretchy, nutty melt.
- It scales effortlessly. Double it in two dishes for a crowd, or halve it in an 8 by 8 dish for a smaller group.
- Morning-of time is under 10 minutes. Pull from the fridge, preheat, bake.
![Whisked egg and cream custard with black pepper in a white bowl for a savory croissant breakfast bake]](https://justjeanniejacobs.com/wp-content/uploads/2026/09/croissant-breakfast-bake-custard-whisked-767x1024.webp)
How to Make This Croissant Breakfast Bake Foolproof
Cook the meat first. Brown and crumble the breakfast sausage, then let it cool before it goes into the layers.
Toast the croissants. 5 to 7 minutes at 375F until golden and slightly dry to the touch. Skip this and the bottom layer turns to mush overnight.
Whisk a smooth custard. Beat the eggs into the cream and milk until fully combined so the bake sets evenly.
Layer, then let it sit before baking. Build the layers, pour the custard, and give it 30 minutes out of the fridge while the oven preheats. Cover for the first 25 minutes, then uncover to brown. Check the center: it should be firm and puffed with no jiggle, and rest 5 minutes before cutting.
Sweet Croissant Breakfast Bake Variation
For a sweet version, closer to a croissant French toast bake, skip the sausage, bacon, savory seasonings, cheddar, and gruyere. Adjust the custard and berries as follows so it bakes up sweet and set instead of wet.
A note from my kitchen. The first time I made this sweet version it came out too soggy, and the berries were far more tart than I expected. Where I shop, the store berries are not always as ripe as they should be, so the natural sweetness just was not there. I reworked it to fix both. A little more sugar, a touch of lemon and nutmeg for brightness, less milk, and a light toss of flour on the berries so they do not weep into the custard. The version below is the fixed one, and it is the one I make now.
Custard
- 8 large eggs
- 1 cup whole milk (reduced to keep the bake from turning soggy)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 tbsp lemon zest plus 1 tbsp fresh lemon juice
- 1/2 tsp ground nutmeg
Pinch of salt
Berries
- 2 cups fresh mixed berries (raspberries, blueberries, sliced strawberries)
- 2 tbsp all purpose flour, to toss the berries in so they do not release excess juice
Method
Toast the croissants a full 7 to 8 minutes until dry to the touch. Toss the berries in the flour and fold about two thirds of them into the layers. Reserve the rest to scatter over the top for the last 15 minutes of baking. Pour the custard over, press down, cover, and refrigerate overnight.
Bake covered at 350F for 25 minutes. Uncover, scatter the reserved berries on top, and bake 15 to 20 minutes more, or until the center is firm and does not jiggle. Total bake time is 40 to 45 minutes. The longer uncovered time drives off the extra moisture from the fruit.
After baking, drizzle with a simple glaze: 1 cup powdered sugar, 2 tbsp heavy cream, and 1/2 tsp vanilla, whisked smooth.
| Nutrition (vegetable version, per serving, estimate) | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Serving size | Calories | Fat | Sat. Fat | Cholesterol | Sodium | Carbs | Fiber | Sugar | Protein |
| 1 of 8 | 665 | 45g | 25g | 300mg | 880mg | 31g | 3g | 6g | 29g |
Vegetable Croissant Breakfast Bake Variation
For a meatless version that is just as satisfying, skip the sausage and bacon and build the layers with vegetables instead.
Add to the Layers
- 2 cups baby spinach, wilted and squeezed dry
- 1 cup roasted red peppers, diced (jarred works perfectly)
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup fresh basil, torn
- 8 oz fresh mozzarella, torn, in addition to the cheddar and gruyere
Assemble the same way: toast the croissants, layer with the vegetables and cheeses, pour the custard over, cover, and refrigerate overnight. Bake covered at 350F for 25 minutes, then uncover and bake 15 to 20 minutes more, or until the center is firm and does not jiggle. Total bake time is 40 to 45 minutes.
The roasted peppers and sun dried tomatoes add sweetness and depth that more than makes up for the missing meat. This is the version I make when I know vegetarian guests are at the table, and it disappears just as fast.
| Nutrition (sweet version, per serving, estimate) | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Serving size | Calories | Fat | Sat. Fat | Cholesterol | Sodium | Carbs | Fiber | Sugar | Protein |
| 1 of 8 | 575 | 29g | 16g | 230mg | 320mg | 64g | 3g | 38g | 12g |
Make Ahead and Storage Tips
- Make Ahead and Storage TipsAssemble the full dish up to 24 hours ahead and refrigerate covered.
- Do not freeze before baking. The custard texture suffers.
- Leftovers refrigerate well for 2 to 3 days in an airtight container.
- Reheat individual portions in a 325F oven for 10 minutes or in the air fryer at 300F for 5 minutes.
- Do not microwave. It makes the croissant layers rubbery.
Serving and Pairing Ideas
This croissant breakfast bake is a complete dish on its own, but here is how I round out the table when hosting:
- Fresh fruit bowl with seasonal berries, sliced melon, and grapes
- A simple green salad with lemon vinaigrette for a later brunch
- My Almond Iced Tea for a soft, nostalgic pairing
- Coffee bar with cream, cinnamon, and vanilla
- A board of pastries including my Sweet Berry Croissants for guests who want something sweet
More Christmas Morning Breakfast Ideas
- Whole Foods Frozen Croissants: How to Bake and Fill Them
- Costco Frozen Croissants: How to Bake Them Perfectly
- Air Fryer Frozen Croissants: Time, Temp and Tips
- Almond Iced Tea Recipe
Croissant Breakfast Bake FAQ
Can you make a croissant breakfast bake the night before?
What kind of croissants work best for a breakfast bake?
Do you need to toast the croissants first?
Can you make a vegetarian croissant breakfast bake?
Can you freeze a croissant breakfast bake?
How do you know when a croissant breakfast bake is done?
Can you make a sweet croissant breakfast bake?
What size baking dish do you need?
Is this the same as a croissant French toast bake?
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