Welcome to a deliciously indulgent breakfast treat that combines the flaky goodness of croissants with the comforting flavors of French toast. This Croissant Baked French Toast is perfect for weekend brunches, special occasions, or whenever you want to impress your guests with minimal effort. Let’s dive into the recipe!
Ingredients
- 10 medium-sized croissants, cut into large segments
- 2 cups milk or half-and-half
- 1 teaspoon pure vanilla extract
- 6 large eggs
- ¼ cup plus 1 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 ounces cream cheese, room temperature and softened
- 2 tablespoons confectioners’ sugar, plus more for dusting
- 2 cups strawberries, cut into ¾ to 1-inch pieces
- 4 tablespoons cold salted butter, thinly sliced
Directions
Step 1: Prepare the Casserole Dish
Butter a 9×13 casserole dish and set aside.
Step 2: Prepare the Cream Cheese Mixture
In a medium-sized bowl, whip the cream cheese with a hand mixer until soft and fluffy. Mix in the confectioners’ sugar and set aside.
Step 3: Prepare the Milk Mixture
In a large bowl, whisk together the milk, vanilla, eggs, brown sugar, cinnamon, and salt.
Step 4: Assemble the First Layer
Dip half of the croissant chunks into the milk mixture until fully coated. Arrange them in the prepared casserole dish, overlapping as needed.
Step 5: Add the Cream Cheese and Strawberries
Dollop the cream cheese mixture over the croissant layer. Spread ¾ of the strawberries on top.
Step 6: Assemble the Second Layer
Dip the remaining croissant pieces into the milk mixture and arrange them over the strawberries.
Step 7: Pour the Remaining Milk Mixture
Pour the remaining milk mixture over the casserole, pressing gently to ensure it absorbs evenly.
Step 8: Top with Strawberries and Butter
Sprinkle the remaining strawberries over the top. Lay the thinly sliced butter evenly across the casserole.
Step 9: Chill the Casserole
Cover the dish with plastic wrap and refrigerate for at least an hour, or up to overnight.
Step 10: Bake the Casserole
Preheat the oven to 375°F. Remove the plastic wrap and bake for 40-50 minutes, or until golden and crisp. If necessary, cover with foil to prevent excessive browning.
Step 11: Serve
Let the casserole stand for 10 minutes. Dust with powdered sugar, cut into wedges, and serve with maple syrup.
Additional Tips
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes + chilling
- Servings: 8
This Croissant Baked French Toast is a crowd-pleaser that brings a touch of elegance to your breakfast table. Enjoy the rich, creamy texture and the sweet, fruity burst of strawberries in every bite. Perfect for sharing with family and friends, it’s a dish that’s sure to become a favorite in your recipe collection. Bon appétit!
Croissant Baked French Toast
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
This Croissant Baked French Toast casserole is a lavish brunch delight combining the buttery layers of croissants with the rich flavors of cream cheese and the sweet, tart punch of fresh strawberries. Ideal for an extravagant weekend breakfast or a festive brunch, this dish is sure to impress with its decadent layers and elegant presentation.
Ingredients
10 medium-sized croissants, cut into large segments
2 cups milk or half-and-half
1 teaspoon pure vanilla extract
6 large eggs
¼ cup plus 1 tablespoon light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
8 ounces cream cheese, room temperature and softened
2 tablespoons confectioners’ sugar, plus more for dusting
2 cups strawberries, cut into ¾ to 1-inch pieces
4 tablespoons cold salted butter, thinly sliced
Directions:
Instructions
Butter a 9×13 casserole dish and set aside.
In a medium-sized bowl, whip the cream cheese with a hand mixer until soft and fluffy, then mix in the confectioners’ sugar and set aside.
In a large bowl, whisk together milk, vanilla, eggs, brown sugar, cinnamon, and salt.
Dip half of the croissant chunks into the milk mixture until fully coated and arrange them in the prepared casserole, overlapping.
Dollop the cream cheese mixture over the croissant layer, then spread ¾ of the strawberries on top.
Dip the remaining croissant pieces into the milk mixture and arrange over the strawberries.
Pour the remaining milk mixture over the casserole, pressing gently to ensure it absorbs evenly.
Sprinkle the remaining strawberries and lay the thinly sliced butter over the top.
Cover the dish with plastic wrap and refrigerate for at least an hour, or up to overnight.
Preheat the oven to 375°F, remove the plastic wrap, and bake for 40-50 minutes, or until golden and crisp. If necessary, cover with foil to prevent excessive browning.
Let stand for 10 minutes, then dust with powdered sugar, cut into wedges, and serve with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes