Raspberry Cheesecake Breakfast Bake
Pretty soon, lots of us will be hosting a house full of guests for Christmas, Hanukkah, Kwanzaa, or whatever winter holiday our family happens to celebrate. And that means feeding a crowd every night – and every morning.
Personally, I think breakfasts for a big group are more of a challenge than dinners. It’s easy to feed a crowd with a big pot of spaghetti or chili, but trying to cook omelets or waffles for ten people is a recipe for chaos.
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My favorite solution to this problem is a breakfast casserole. I’ve got tons of crowd-pleasing choices, from Biscuits and Gravy Breakfast Casserole to Breakfast Lasagna Casserole.
But this holiday season, I felt like trying out something different. Instead of just a casserole version of your basic breakfast, I wanted an extra-special treat to make my guests feel pampered. Something more like a decadent dessert – like, say, raspberry cheesecake.
And here it is: my Raspberry Cheesecake Breakfast Casserole. It’s a sweet, creamy, mouthwatering treat loaded with eggs, cream, cream cheese, croissants, fresh raspberries, and cream cheese.
Now, I’m not gonna lie – it takes a bit of work to put this together. But when you see the looks of absolute bliss on all your relatives’ faces as they dig in, it’s worth it.
Raspberry Cheesecake Breakfast Bake
6-8 fully cooked croissants, quartered
1 cup fresh raspberries (half of it chopped, half whole berries)
1 block cream cheese
¼ cup powdered sugar
8 eggs
1 cup heavy cream
1 cup milk
½ cup sugar
1 tsp vanilla
Directions:
1. Cut your croissants into 6 or 8 pieces each, then arrange on a baking sheet and cook for 7 minutes at 325 degrees so they crisp up. Remove from oven and set aside. NOTE: you could also use stale croissants without having to heat them.
2. In a bowl, mix together cream cheese and powdered sugar using an electric or stand mixer until smooth, then set aside.
3. In a large bowl, beat together eggs, sugar, heavy cream, milk, and vanilla until thick and smooth.
4. Prepare a 7×10 or 8×11 dish with non stick spray. Place half of your croissant pieces in a single layer, making sure they are snug together.
5. Drop on dollops of your cream cheese mixture all over, spread to cover bread and top with a layer of raspberries (chopped and whole).
6. Top with remaining croissant pieces in a tightly-fitting layer. Evenly pour the egg mixture all over your dish, so that it comes just even with the top. If the tops of your croissants aren’t covered, save a little egg mixture and brush all over generously.
7. Press everything down tightly so that it is nice and compact. Bake uncovered for 25-30 minutes until your croissants are a rich golden brown. Remove from oven and cover with foil. Continue to cook for a final 10 minutes to ensure the middle heated thoroughly.
8. When done, remove from oven and let cool for 10 minutes. Cut into servings and add a few extra raspberries to the top before serving.
Serving Ideas:
Drizzle with maple syrup or honey
Switch raspberries with blueberries
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Raspberry Cheesecake Breakfast Bake
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Ingredients
- 6-8 fully cooked croissants quartered
- 1 cup fresh raspberries half of it chopped, half whole berries
- 1 block cream cheese
- ¼ cup powdered sugar
- 8 eggs
- 1 cup heavy cream
- 1 cup milk
- ½ cup sugar
- 1 tsp vanilla
Instructions
- Directions:
- Cut your croissants into 6 or 8 pieces each, then arrange on a baking sheet and cook for 7 minutes at 325 degrees so they crisp up. Remove from oven and set aside. NOTE: you could also use stale croissants without having to heat them.
- In a bowl, mix together cream cheese and powdered sugar using an electric or stand mixer until smooth, then set aside.
- In a large bowl, beat together eggs, sugar, heavy cream, milk, and vanilla until thick and smooth.
- Prepare a 7x10 or 8x11 dish with non stick spray. Place half of your croissant pieces in a single layer, making sure they are snug together.
- Drop on dollops of your cream cheese mixture all over, spread to cover bread and top with a layer of raspberries (chopped and whole).
- Top with remaining croissant pieces in a tightly-fitting layer. Evenly pour the egg mixture all over your dish, so that it comes just even with the top. If the tops of your croissants aren’t covered, save a little egg mixture and brush all over generously.
- Press everything down tightly so that it is nice and compact. Bake uncovered for 25-30 minutes until your croissants are a rich golden brown. Remove from oven and cover with foil. Continue to cook for a final 10 minutes to ensure the middle heated thoroughly.
- When done, remove from oven and let cool for 10 minutes. Cut into servings and add a few extra raspberries to the top before serving.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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All the ingredients we prefer 🙂 Thank you so much !
oh my goodness, that looks heavenly! I will have to give that a try. Thanks for all these great recipe ideas!
Looks delicious , can this be made the night before and baked in morning