You guys know savory breakfast casseroles aren’t my fave. I already spilled that tea, BUT sweet breakfast casseroles, oh honey, me love!
Birdbelly husband and I have been hosting Easter at our house for quite a few years now. It gets pretty crazy planning weekends of meals, and keeping your guests fed, but still going easy on yourself! That’s why casseroles are obviously so easy. You can prep them in advance, and even cook them in advance since they reheat so well for a few days!
Although my whole family loves the savory, I want the sweet, and you gotta keep the host happy! I normally make a blueberry only variation of this casserole, but Birbelly husband and I have really been into raspberries lately, so I wanted to punch it up a notch with this Triple Berry Danish Bake.
This Danish Bake is sweet to the max, with a hint of tart! It’s kind of a bread pudding, kind of a French Toast, but it really stands out on its own. Fruit, cream cheese, buttery croissants, shall I go on?
I use frozen fruit because, let’s be honest, it’s cheaper. You can also count on the fruit year-round, and your casserole turning out the same each time. In Nebraska, you really have to purchase fresh fruits in season. Otherwise they are super expensive and still may not look that great. But if you have some amazing fresh berries in your area, by all means go that route!
Here we go! Triple Berry Danish Bake!
The Process:
This should be prepped a minimum of an hour before you plan to put it in the oven, but the night before works best.
Grease a 9×13 shallow baking dish, and tear your croissants into 1-inch pieces, and spread evenly. You can use any kind of day-old bread if you like, but the croissants give it that buttery flavor that’s just so decidant.
Then cut the cream cheese into cubes and place over the croissants, followed by the frozen (or fresh) berries over top.
In a large bowl, add your custard ingredients. Eggs, milk, honey, brown sugar, and vanilla. Beat until well mixed, with a stand or hand mixer. Pour the mixture over the croissants, cream cheese, and fruit.
Cover with foil and let sit on the counter for an hour, or refrigerate the dish if you plan on baking it the next morning.
When ready to bake pre-heat the oven to 350. Bake covered for 40 min, then uncovered for 20 min or until the center is set.
When you take the Danish Bake out of the oven, prepare your sauce.
In a microwave safe bowl, add your preserves, the juice of half a lemon and a pinch of salt. Microwave until warmed through and pourable. Pour over the casserole and serve!
Recipe:
Triple Berry Danish Bake
Little Sweet, Little Tart, Total Breakfast Perfection.
Ingredients
- 8 Medium Croissants
- 16 oz Frozen Mixed Berries Blackberries, Raspberries, Blueberries.
- 16 oz Cream Cheese
- 10 Eggs
- 2 c Whole Milk
- 1/4 c Honey
- 1/4 c Brown Sugar
- 1 tsp Vanilla
For the Sauce
- 1 jar Mixed Berry Preserves
- Juice of Half a Lemon About 2 tablespoons
- Pinch of Salt
Instructions
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Prep your casserole at least one hour before you plan on baking it, or preferably the night before.
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Tear croissants into approximately 1 inch pieces and spread over a greased 9×13 baking dish.
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Cut cream cheese into cubes and place evenly over the croissants, then layer the frozen fruit over top.
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In a large bowl add eggs, milk, honey, sugar, and vanilla. Using a stand or hand mixer, beat well. Then pour the custard mixture over the croissants, cream cheese, and fruit.
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Cover with foil and let sit for 1 hour or overnight.
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When ready to bake, preheat oven to 350. Bake covered for 40 minutes, and then uncovered for 20 min or until the center is set.
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When the casserole comes out of the oven, make your sauce. In a microwave safe dish, add all of the preserves, lemon juice, and salt. Microwave until warm and pourable.
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Then pour over the Danish Bake and serve! If you have extra sauce you can pour additional over each slice when serving.
Enjoy!
xoxo, birdbelly
