Croissant Baked French Toast with Strawberries and Cream Cheese
This decadent baked French toast is made with buttery croissants, sweet strawberries, and creamy pockets of cream cheese. It’s perfect for brunch, special occasions, or a cozy family breakfast.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the casserole:
- 6 large croissants, cut into 1-inch pieces
- 1 ½ cups (225 g) fresh strawberries, sliced
- 8 oz (225 g) cream cheese, cubed
- 4 large eggs
- 1 cup (240 ml) milk
- 1 cup (240 ml) heavy cream
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the topping:
- ½ cup (75 g) powdered sugar (for dusting)
- Maple syrup or whipped cream (optional, for serving)
Instructions
- Prepare the baking dish:
- Grease a 9×13-inch (23×33 cm) baking dish. Arrange half of the croissant pieces evenly in the dish. Scatter half of the strawberries and half of the cream cheese cubes over the croissants. Repeat with the remaining croissants, strawberries, and cream cheese.
- Make the custard mixture:
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth.
- Assemble the casserole:
- Pour the custard mixture evenly over the croissant and strawberry layers, pressing down gently to ensure all the croissants are soaked. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Bake the casserole:
- Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20 minutes.
- Bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set.
- Serve:
- Let the casserole cool slightly before dusting with powdered sugar. Serve warm with maple syrup, whipped cream, or extra strawberries if desired.
Notes
- Substitute strawberries with blueberries, raspberries, or a mix of berries for variety.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.