Cherry Danish Croissant Bake is the ultimate sweet breakfast bake or dessert to feed a crowd with cherry pie filling, lemon, cream cheese, and vanilla.
The next time you have family or guests staying at your house, an easy Breakfast Recipe like this is the perfect way to make a cherry danish to share. For more easy breakfast bakes try Chocolate Chip Croissant Casserole and Ham and Cheese Croissant Breakfast Casserole.
CHERRY DANISH CROISSANT BAKE
Cherry Danishes are a classic breakfast pastry that you can find at most cafes and bakeries. This breakfast bake makes it easy to get the same sweet and tart flavors, without having to make individual pastries. It’s a family-friendly dish that’s easy for everyone to serve up themselves and enjoy.
Just like Cherry Bars, this recipe uses a simple cherry pie filling to get the classic cherry flavoring. The cherry filling and cream cheese both bake together and seep into the croissant pieces to make a moist, flavorful breading. After baking the danish casserole, complete it with classic breakfast toppings like syrup, powdered sugar or glaze.
Croissants are the perfect substitute for the typical puff pastry you’d have in a cherry danish. Just like a traditional cherry danish the breading is buttery, soft and chewy. While the top of the bake gets lightly crisp the inside remains tender and buttery. Mixing the breading with an egg custard helps it better absorb the cherry flavors around it.
HOW TO DRY OUT CROISSANTS
When you’re making breakfast bakes or bread pudding, it’s best to use bread that is slightly old and stale. Using croissants that are more dried out, makes them absorb the egg custard better. However, if you don’t have any old bread to use, just buy some fresh croissants and dry them out. One option is leaving your croissants out overnight so they get more dried out. You can also toast the bread in the oven at 250 degrees F for 15 minutes on the morning of your breakfast.
OVERNIGHT CHERRY DANISH CROISSANT BAKE
This is a great recipe to prep the night before, so you don’t have to wake up early to prepare this breakfast. Follow the recipe as usual to combine the ingredients. Once you’ve poured the bread mixture and cherry filling into the casserole dish, cover it in tin foil or plastic wrap and put it in the fridge. In the morning all you’ll have to do is pop the dish in the oven.
Leaving the danish in the fridge overnight can even make the dish better because it gives the breading more time to absorb the custard.
MORE BREAKFASTS FOR A CROWD
EASY CHERRY DANISH GLAZE
One of the great things about this breakfast bake is that you can try lots of different toppings. A simple maple syrup, or sprinkle of confectioner’s sugar is a great way to sweeten up this Cherry Danish Bake. However, you can also make an easy glaze topping from scratch. This glaze tastes just like the vanilla glaze you would find on a cherry danish from the bakery.
- In a medium bowl whisk together ¾ cup confectioner’s sugar, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract.
- For some salty contrast with the sweet add in ⅛ teaspoon of sea salt to the mixture.
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VARIATIONS ON CHERRY DANISH CROISSANT BAKE
- Bread: If you don’t have croissants there are plenty of different kinds of bread you can use. Try breaking apart Texas toast, Brioche, or French bread to mix with the custard.
- Different Berries: To completely change the flavor of this danish, try using different fruit. Blueberry, raspberry, or even apple pie filling would make good alternatives.
- Add-ins: For some extra crunch add in some nuts. Chopped almonds, pecans, or walnuts would be great option. you could also top the danish with some semi-sweet chocolate chips for a breakfast bake that calls to a Black Forest taste.
MORE EASY CHERRY RECIPES
HOW TO STORE CHERRY DANISH CROISSANT BAKE
- Serve: You shouldn’t leave your breakfast bake out at room temperature for more than 2 hours or it will get dried out.
- Store: Once the Cherry Danish Bake has cooled, cover it tightly in plastic wrap or tin foil. It will keep well in the fridge for up to a week.
- Freeze: To keep this breakfast longer, you can store it in the freezer for up to 3 months. Let it defrost in the fridge, before reheating it in the oven.
- 21 ounce can cherry pie filling
- 6 large eggs
- 2 cups whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 5 croissants , stale and cut into 1" chunks
- 8 ounces cream cheese , cubed
- Pre-heat oven to 350 degrees and spray an 8x10 baking pan with vegetable oil spray.
- Separate the cherries from the mixture in the can - leaving about ⅓ cup of the cherry glaze (you do not need to remove all the glaze, just ⅓ a cup of it) in a small bowl.
- In a large bowl whisk together the eggs, milk, sugar, vanilla and lemon juice until smooth.
- Add in the croissant pieces and gently combine.
- Add half the croissant mixture to the pan and dot with half the cream cheese.
- Gently spoon on half the cherry filling in small clumps (don't spread).
- Add the rest of the croissant mixture gently over the top.
- Dot with the remaining cream cheese and cherries.
- Bake, uncovered, for 35-40 minutes or until the croissants are lightly browned.
- Serve with glaze or pancake syrup or powdered sugar.