Description
This Croissant Baked French Toast combines the flaky, buttery texture of croissants with a rich custard base, layered with cream cheese and fresh strawberries. Baked to golden perfection, it offers a delightful balance of crispy edges and tender, custardy interior, making it an impressive yet easy brunch dish perfect for any occasion.
Ingredients
French Toast Base
- 10 medium croissants, cut into large segments/chunks
- 2 cups whole milk or half and half
- 1 tablespoon pure vanilla extract
- 6 large eggs
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cream Cheese Layer
- 8 ounces cream cheese, room temperature and softened
- 2 tablespoons confectioners sugar, plus more for dusting
Fruit and Toppings
- ½ to 1 cup strawberry jam or preserves (optional)
- 2 cups strawberries, sliced or chopped
- 4 tablespoons cold butter, thinly sliced
Instructions
- Prepare Baking Dish: Butter or grease a 9×13-inch casserole dish thoroughly and set it aside to prepare for layering the croissants.
- Make Cream Cheese Mixture: Using a hand mixer, blend the softened cream cheese with 2 tablespoons of confectioners sugar until smooth and fluffy. Set aside this creamy mixture.
- Mix Custard: In a large bowl, whisk together milk or half and half, vanilla extract, eggs, brown sugar, ground cinnamon, and salt until fully combined.
- Layer First Croissant Half: Dip half of the croissant chunks into the custard mixture until fully coated and layer them in the prepared casserole dish, overlapping as necessary.
- Add Cream Cheese and Jam: Dollop the cream cheese mixture evenly over the first layer of croissants. If using, spread the strawberry jam or preserves on top, then sprinkle about three-quarters of the sliced strawberries over the layer.
- Layer Second Croissant Half: Dip the remaining croissant pieces in the custard and arrange them on top of the strawberry layer in the casserole dish.
- Pour Remaining Custard and Add Strawberries: Pour the remaining milk and egg mixture over the entire casserole, gently pressing the croissants to help them absorb the custard. Sprinkle the remaining strawberries on top.
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight to let the croissants soak thoroughly.
- Preheat Oven: When ready to bake, preheat the oven to 375°F (190°C) and remove the casserole from the refrigerator, discarding the plastic wrap.
- Add Butter and Bake: Lay thin slices of cold butter over the top of the croissants. Bake uncovered for 40 to 50 minutes or until the French toast is golden brown and crisp on top. If it starts to brown too quickly, loosely cover with foil.
- Rest and Serve: Let the French toast stand at room temperature for 10 minutes. Dust with powdered sugar, cut into wedges, and serve warm with optional toppings such as whipped cream or maple syrup.
Notes
- Use day-old croissants for best texture, as fresh, soft croissants may become soggy when soaked in custard.
- Baking times may vary; bake longer for a drier, less custardy texture.
- A crispy top with slightly chewy edges and tender middle yields the best texture balance.
- Cover the casserole loosely with foil if browning too fast during baking.
- Fresh toppings ideas include maple syrup, Greek yogurt, whipped cream, peanut butter, Nutella, chocolate sauce, jam, or butter.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
- Prep ahead by assembling and refrigerating overnight before baking.
- Freeze baked or unbaked leftovers for up to 3 months, thawing before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
