Breakfast

Croissant French Toast Bake

Soft, buttery and flaky croissants layered with strawberries, raspberries, cream cheese, berry jam and baked for a super decadent brunch. Topped with fresh berries and whipped crème.

★ ★ ★ ☆ ☆
2.8 of 5 - 4 reviews
Prep Time
10 min
Cook Time
40 min
Servings
8
Croissant French Toast Bake
  • 6 Eggs
  • 1 tbsp Vanilla extract
  • 1 tsp Cinnamon
  • 1 1/2 cups Whole Milk
  • 2 tbsp Honey
  • 12 whole Croissants cut in half
  • 1/2 cup Berry jam
  • 8 oz Cream cheese cut into small cubes
  • 4 tbsp Salted butter
  • 2 cups Fresh berries
  • 1/4 cup Chopped or slivered almonds
  • Honey for serving
  • Président® Whipped Crème for serving
Croissant French Toast Bake
  1. Grease a 9x13 - inch baking dish with butter.
  2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla and cinnamon. Add the croissants and toss with egg mixture (do in batches).
  3. Arrange half the croissants in the baking dish. Add the berries, cream cheese, jam and cover with the remaining croissants. Add more berries, jam, cream cheese, pour the remaining egg mixture, top with cold butter cubes. Let it rest in the fridge for 20 minutes.
  4. Bake at 375°F for 40 minutes. Serve it warm drizzled with honey, topped with fresh berries and whipped crème.
Recipe by

My name is Annie Siegfried. I’m a dietitian, food writer and photographer. The recipes I make are inspired by the people I love most and places I visit. As a dietitian, I’m a big supporter of intuitive eating and am against restrictive diets. I love creating gourmet recipes that are nourishing for the body and the soul.