Croissant Breakfast Casserole with Homemade Lemon Curd

We absolutely love make-ahead breakfasts on our busy farms! This casserole is just perfect for special occasions and holiday brunches, and it’s sure to impress your guests. Imagine buttery croissants soaked in delicious cardamom-infused custard highlighted with bright and silky lemon curd, luscious vanilla cream cheese, and topped with juicy macerated berries! The best part? You can prepare everything the night before, so all you need to do in the morning is pop it in the oven and enjoy. Happy brunching!

Yield: 12 servings

Ingredients

Croissant Casserole

8 ounces cream cheese, at room temperature
2 tablespoons powdered sugar, plus more for dusting
2 1/4 teaspoons vanilla extract, divided
8 The Farmer’s Cow large eggs
2 cups The Farmer’s Cow Milk
2/3 cup granulated sugar
4 tablespoons unsalted butter, melted, plus more for baking dish
1 tablespoon grated lemon zest (from 2 large lemons)
1 teaspoon ground cardamom
3/4 teaspoon kosher salt
24 (4 1/2-inch) day-old mini croissants or 12 large croissants, halved

Lemon Curd

NOTE: This recipe makes more than you’ll need for the croissant casserole. Keep what you don’t use refrigerated for up to three weeks or freeze for longer storage.

¾ cup fresh lemon juice
1 cup granulated sugar
8 tbsp butter, melted
2 The Farmer’s Cow large eggs plus 2 large yolks
Zest of one lemon

Macerated Berries

1 pint (10 ounces) fresh blueberries, divided (about 2 cups)
6 ounces fresh raspberries or blackberries, divided (about 1 cup)
3 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice

Directions

Prepare the Lemon Curd

Mix all ingredients in a large, microwave-safe bowl. To avoid bubble-overs, the content should fill no more than ¼ of the bowl.
Microwave the mixture at full power in 1-minute increments. Remove and stir after each increment until the curd starts to thicken. When it does, shorten the increments to 30 seconds. The curd is done when it coats the back of a spoon and the internal temperature reaches 185°F. The cooking process should take about 4 to 8 minutes, depending on your microwave’s strength/power.
Allow the cooked lemon curd to cool briefly, then re-whisk and press a piece of plastic wrap or parchment against the surface to avoid forming a skin. Cool the curd at room temperature until it is barely warm then refrigerate until set, about 3 hours. The finished curd can be kept refrigerated for up 3 weeks, or freeze for longer storage.

Prepare the Croissant Casserole

Butter a 9 x 13-inch (3-quart) baking dish; place on a rimmed baking sheet.
Whisk cream cheese, powdered sugar, and 1/4 teaspoon of the vanilla together in a medium bowl until smooth and well combined. Set aside.
Whisk eggs, milk, granulated sugar, butter, lemon zest, cardamom, salt, and remaining 2 teaspoons vanilla together in a large bowl until well combined.
Halve 12 of the mini croissants (or 6 large) crosswise using a serrated knife; reserve top halves. Cut bottom halves and remaining 12 mini croissants (or 6 large) into 1- to 2-inch pieces (about 12 cups).
Arrange two-thirds (about 8 cups) of the cut croissant pieces in an even layer in prepared baking dish. Dollop cream cheese mixture and lemon curd over croissant pieces as desired. Top evenly with remaining croissant pieces (it’s OK if some cream cheese mixture and lemon curd peeks through); pour about half of egg mixture evenly over top.
Dip reserved croissant tops in remaining egg mixture just until saturated; arrange and gently press, cut sides down, in an even layer over top. Pour any remaining egg mixture over top. Cover with plastic wrap and let stand at room temperature for 1 hour or refrigerate overnight.

Prepare the Berries

Add 1/2 cup of the blueberries and 1/2 cup of the blackberries to a medium bowl. Mash thoroughly using a potato masher or fork.
Stir in sugar, lemon juice, remaining blueberries, and remaining blackberries until combined.
Let stand at room temperature, stirring occasionally for at least 1 hour. Cover tightly and refrigerate overnight or set aside until the Croissant Casserole is ready to serve.

Final Preparation

Bring prepared casserole to room temperature and preheat oven to 350°F .
Bake Croissant Casserole, covered, in preheated oven for 45 minutes; uncover and bake until golden brown, set, and cooked through, 15 to 30 minutes more.
Dust the top with confectioners’ sugar and a few spoonsfuls of macerated berries. Serve immediately with another dollop of macerated berries.

Date Posted: December 23, 2024