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Cream cheese croissant with raspberries and maple syrup on white plate

Raspberry Cream Cheese Croissant Bake

Flaky croissants filled with rich cream cheese and a sweet raspberry filling drizzled with maple syrup make a delicious Raspberry Cream Cheese Croissant Bake.
Course Breakfast
Cuisine American
Keyword Raspberry Cream Cheese Croissant Bake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 9 people
Calories 521kcal
Author Jennifer @ Plowing Through Life


  • 9 medium croissants cut in half crosswise
  • 12 ounces frozen raspberries
  • 1 cup maple syrup
  • 1/4 teaspoon salt
  • 4 ounces cream cheese softened
  • 9 eggs
  • 1 1/2 cups eggs
  • 2 teaspoons vanilla
  • 2 tablespoons powdered sugar


  • In a medium saucepan combine raspberries, 1/2 cup maple syrup and salt. Bring to a boil over high heat and stir often. Once boiling reduce to medium heat and keep cooking until berries are broken down.
  • Remove berry mixture from heat and add cream cheese. Stir until most of the clumps are gone.
  • Beat eggs and mix together with milk and vanilla. Stir mixture well.
  • Spray non-stick cooking spray in a 9x13" pan. Layer bottom half of croissants in pan and pour half of egg and milk mixture over croissants. Be sure there is a layer of liquid on each croissant half.
  • Spread raspberry and cream cheese mixture as evenly as possible over bottom half of croissants.
  • Dip the top half of the croissants in the egg mixture and place on bottom halves. Pour remaining egg mixure evenly over the top of the croissants.
  • Cover and place in the refrigerator overnight.
  • Bake covered casserole in a 350°F oven for one hour. Uncover and continue baking for 10 - 15 minutes until croissants start to brown on top.
  • Dust with powdered sugar and serve with remaining maple syrup.


  • We've tried a full 8-ounce block of cream cheese which is really rich and filling, so we prefer 4 ounces. Adjust the recipe based on your preference.
  • Cover dish tightly and keep in a level spot in the refrigerator which allows time for the eggs to soak into the croissants.
  • Never put a cold dish in a hot oven. Allow the dish to begin warming to room temperature on the counter or place a cold dish in a cold oven and allow them to heat together.
  • Keep covered for about an hour, but uncover towards the end so that the top can brown for the last 15 - 20 minutes.
  • Tastes good served warm or at room temperature.
  • Keep stored in the refrigerator for up to 2 days.


Calories: 521kcal | Carbohydrates: 58g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 366mg | Sodium: 495mg | Potassium: 339mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1062IU | Vitamin C: 10mg | Calcium: 129mg | Iron: 3mg