St. Brendan’s Croissant Bake

Sweet and satisfying, this St. Brendan’s breakfast bake from @honestfoodie_blog is the perfect addition to any summer morning or brunch with family & friends. Pair with a St. Brendan’s Iced Latte.



  • 13 croissants
  • 4 eggs
  • 1 cup of St. Brendan’s Irish Cream
  • 4 oz cream cheese
  • ½ cup milk
  • ¼ cup brown sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp cinnamon powder
  • ¼ tsp salt


  • ⅓ cup raspberries, blueberries & blackberries

Crumble Topping:

  • 1 cup chopped pecans
  • ¼ cup brown sugar
  • 2 tbsp butter
  • ¼ tsp cinnamon powder
  • ⅛ tsp salt


  1. Preheat oven to 375 degrees & grease a 9 X 13 baking dish.
  2. In a large mixing bowl add in eggs, St. Brendan’s, milk, maple syrup, ¼ cup brown sugar, vanilla extract, almond extract, salt & cinnamon powder. Whisk until fully combined.
  3. Then you will dunk each croissant into the batter mixture and later them. You will put two next to one another in the baking dish, snug & overlapping a little. Then you will repeat for all the croissants with each layer, overlapping the next a little on the bottom of the layer. See picture. Then for the 13th croissant, break into pieces to drench to fit in any open holes in the dish.
  4. Sprinkle your berries on the top & break apart your cream cheese into small bite size pieces and place those sporadically on the top as well.
  5. Whisk the batter again and then pour the remaining batter over the top.
  6. In a food processor, add pecans, brown sugar, butter cut into slices, cinnamon powder & salt. Pulse until it starts to form together, then sprinkle on top of the Croissant Bake.
  7. Cover with aluminum foil and bake at 375 for 20 minutes. Then uncover and bake for another 25 minutes.
  8. Let it rest for 5 minutes when it comes out of the oven, then slice into pieces & drizzle with maple syrup and enjoy!