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Cranberry Orange Croissant Breakfast Bake
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1 pound bakery croissants, torn into bite-sized pieces

2 1/4 cups Land O Lakes® Half & Half

1 1/4 cups Land O Lakes® Heavy Whipping Cream

7 large Land O Lakes® Eggs

1/4 cup granulated sugar

1 tablespoon freshly grated orange zest

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 cups fresh or frozen cranberries

1/4 cup cold Land O Lakes® Butter, cubed


Powdered sugar, as desired

How to make

  1. STEP 1

    Heat oven to 400°F. Spray 13x9-inch glass baking dish with nonstick cooking spray; set aside.

  2. STEP 2

    Place croissant pieces onto two ungreased baking sheets. Bake, rotating baking sheets halfway through bake time, 4-6 minutes or until dry and just beginning to turn light golden brown. Cool completely.

  3. STEP 3

    Combine all ingredients except toasted bread cubes, cranberries, butter cubes and powdered sugar in bowl. Beat with whisk until well mixed. Add croissant pieces to egg mixture; toss until well coated. Add cranberries; gently stir into bread mixture until evenly distributed. Spread mixture into prepared baking dish. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.

  4. STEP 4

    Heat oven to 350°F.

  5. STEP 5

    Remove breakfast bake from refrigerator; dot top with butter cubes. Bake 40-45 minutes or until puffed and deep golden brown. (Do not overbake.) Let stand 5 minutes. Dust with powdered sugar before serving.

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