This Blackberry Bread Pudding Breakfast Casserole is sure to be a hit at any family breakfast. The tartness from fresh blackberries combined with the sweetness of chocolate is a perfect way to start the morning off.
My family had this for breakfast a couple weeks ago. I was a bit worried because it seemed like a french toast casserole, and I don’t like the eggy taste that always comes along with french toast. No worries there.
This recipe has a secret ingredient that allows it to be super moist and buttery without tasting eggy: cream cheese.
It was delicious! The cream cheese adds such an interesting flavor. The base of the casserole — the bread and cream mixture — tastes like a cheese danish.
Tips for Making Blackberry Breakfast Casserole
This casserole uses croissants as the bread component, rather than typical brioche. If you want to keep it straightforward, you can definitely use plain croissants, but our recipe calls for chocolate-filled croissants, to add extra depth and sweetness.
When our family buys croissants at the store we almost never finish them all, which leads to a freezer full of leftover croissants. That happens to be the perfect problem for this recipe! We just use any leftover croissants in this breakfast casserole. The custard will add back all of the moisture that the croissants lost from being in the freezer.
The casserole makes about 8 servings. If you don’t have a large family to eat it all, you can store any leftovers of this breakfast casserole in the refrigerator for a few days. It will eventually become too soggy to enjoy.
Blackberry Bread Pudding Casserole
- 6 chocolate croissants cut up into pieces
- 11/2 cups fresh or frozen blackberries
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 3/4 cup milk
- Preheat oven to 350 degrees F. Lightly coat a 9 X 13 pan with cooking spray.
- Place croissant pieces in the pan and scatter the blackberries over the top.
- In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs, vanilla and cinnamon. Beat until well blended. Gradually add milk and beat until combined.
- Pour mixture evenly over croissant pieces patting down with a wooden spoon until all the pieces are coated. Let rest 10-15 minutes so that the egg mixture can soak into the bread.
- Bake for 35 to 40 minutes or until set in center and golden brown.