Why You’ll Love Croissant & Custard Casserole for 2 Recipe
I love this recipe because it turns simple ingredients into something luxurious with almost no effort. The custard is silky, the croissants get wonderfully soft inside with crisp edges, and the berries add a bright pop of flavor. Being able to prep everything ahead makes my mornings much easier, and I can customize the toppings depending on what I’m craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 regular or 6 small croissants, day old is best 4 large eggs 1/2 cup white granulated sugar 1 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon (optional) 1/4 teaspoon salt 1/2 cup whole milk 1/2 cup cream, or half-and-half 1 1/2 cups mixed berries
Serving Suggestions maple syrup fruit syrups such as raspberry or blueberry chocolate sauce mixed berries whipped cream butter
Directions
I prepare a medium casserole dish—oval, round, or square—spraying it with baking spray and brushing it evenly across the surface.
To make the custard, I whisk the eggs, sugar, vanilla, salt, and cinnamon (if using) until well combined.
I add the milk and cream, whisking until smooth, then set the custard aside.
Using a serrated knife, I carefully split each croissant lengthwise. If they are very large, I cut them in half vertically as well.
After washing the berries and slicing any strawberries, I dip each croissant half into the custard, letting it soak thoroughly.
I layer the croissants into the casserole dish, adding a handful of berries with each layer and tucking berries between pieces.
I pour any remaining custard over the top and scatter on extra berries.
At this stage, I can cover the dish and refrigerate overnight, or I can bake it right away.
I heat the oven to 375°F.
Keeping the dish covered with foil, I bake for 30–35 minutes, or closer to 40 minutes if the casserole is cold from the refrigerator.
I remove the foil for the last 6–8 minutes to brown the tops of the croissants.
I serve immediately with my choice of toppings.
Servings and Timing
This recipe serves 2 people. Prep time is about 15 minutes, bake time is 30–40 minutes, with the option of overnight refrigeration before baking.
Variations
I sometimes use chocolate croissants for a dessert-like version.
I love adding a little orange zest or almond extract to the custard for extra flavor.
I swap in peaches, apples, or cherries when they’re in season.
I occasionally sprinkle chopped nuts on top for crunch.
Storage/Reheating
I store leftovers in the refrigerator for up to 2 days. To reheat, I warm portions in a 300°F oven until heated through. I avoid microwaving because it softens the croissants too much.
FAQs
Can I double the recipe?
Yes, but I reduce the eggs to 6 instead of 8 for balance.
Can I use fresh croissants?
Yes, but I prefer day-old croissants because they absorb custard more easily.
Can I use frozen berries?
Absolutely—I add them straight into the casserole.
Can I make this dairy-free?
Yes, I use full-fat coconut milk and a dairy-free cream alternative.
Can I bake it without soaking overnight?
Yes, soaking isn’t required, but overnight resting deepens the texture.
Why is my casserole soggy?
It may need more baking time; I bake until the custard is fully set.
Can I add nuts or chocolate chips?
Yes, I sprinkle them between layers or on top before baking.
Can I make individual servings?
Yes, I bake in small ramekins and reduce the bake time slightly.
Can I reduce the sugar?
Yes, I cut it to 1/3 cup if I want a less sweet casserole.
Conclusion
I love how this croissant and custard casserole transforms simple croissants into a warm, luxurious breakfast. With its soft custardy center, golden top, and bursts of berries, it’s an easy yet elegant dish that always feels special—whether I’m celebrating a holiday or just treating myself on a quiet morning.
A small-batch croissant and custard casserole for two, combining buttery croissants, silky vanilla custard, and bright berries for an easy, luxurious breakfast. Assemble ahead or bake right away for a cozy, special-occasion meal.
Ingredients
4 regular or 6 small croissants (day-old preferred)
4 large eggs
1/2 cup white granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup cream or half-and-half
1 1/2 cups mixed berries
Instructions
Prepare a medium casserole dish (oval, round, or square). Spray with baking spray and brush evenly.
In a mixing bowl, whisk eggs, sugar, vanilla, salt, and cinnamon (if using) until smooth.
Add milk and cream; whisk to combine and set custard aside.
Split croissants lengthwise with a serrated knife (cut larger ones vertically as needed).
Wash berries and slice strawberries if using.
Dip each croissant half into the custard, letting it soak thoroughly.
Layer soaked croissants into the dish, adding berries between and over each layer.
Pour any remaining custard over the top and scatter on more berries.
Cover and refrigerate overnight if desired, or bake immediately.
Preheat oven to 375°F (190°C).
Bake covered for 30–35 minutes (or about 40 minutes if cold from the fridge).
Remove foil for the last 6–8 minutes to brown the croissant tops.
Serve warm with toppings such as maple syrup, fruit syrup, whipped cream, chocolate sauce, butter, or extra berries.
Notes
Use day-old croissants for best custard absorption.
Chocolate croissants make a dessert-like variation.
Add orange zest or almond extract for extra flavor.
Swap berries for peaches, apples, or cherries depending on season.
