Croissant Baked French Toast With Strawberries is the ultimate breakfast or brunch dish, combining the buttery richness of croissants with the sweetness of fresh strawberries. Perfect for a weekend treat or a holiday gathering, this recipe is simple to prepare and full of delightful flavors that will impress your family and guests.
Ingredients
- 6 large croissants (preferably day-old, cut into halves or thirds)
- 1 ½ cups fresh strawberries, sliced
- 5 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar (for garnish)
- Maple syrup (optional, for serving)
Instructions
- Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. - Layer the Croissants and Strawberries
Arrange the halved croissants in the baking dish, overlapping them slightly. Scatter the sliced strawberries evenly between and over the croissants. - Make the Custard Mixture
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined. - Pour the Custard
Slowly pour the custard mixture over the croissants, making sure all pieces are soaked. Use the back of a spoon to gently press down the croissants so they absorb the liquid. - Let It Rest
Cover the dish with plastic wrap and let it rest for at least 30 minutes, or refrigerate overnight for a deeper flavor. - Bake
Remove the plastic wrap and drizzle the melted butter over the top. Bake in the preheated oven for 35-40 minutes, or until the custard is set and the croissants are golden brown. - Cool and Garnish
Let the baked French toast cool slightly before dusting with powdered sugar. Serve with maple syrup if desired.
Serving and Storage Tips
- Serving: This dish is best enjoyed warm straight out of the oven. Serve it with a dollop of whipped cream or extra strawberries for added flair.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) until warmed through, or in the microwave for a quicker option.
- Make-Ahead Tip: Assemble the dish the night before, cover tightly, and refrigerate. Bake it fresh the next morning.
FAQs
1. Can I use frozen strawberries?
Yes, frozen strawberries can be used if fresh ones aren’t available. Thaw them and drain any excess liquid before adding to the dish.
2. Can I substitute the croissants with another bread?
Absolutely! Brioche or challah are excellent alternatives that work well with the custard.
3. Is there a dairy-free option?
You can substitute the milk and cream with almond milk, coconut milk, or oat milk, and use a plant-based butter alternative.
4. Can I add other toppings or mix-ins?
Definitely! Consider adding chocolate chips, nuts, or other fruits like blueberries or raspberries for extra variety.
Enjoy your Croissant Baked French Toast With Strawberries—a decadent and crowd-pleasing dish!
PrintCroissant Baked French Toast With Strawberries
Croissant Baked French Toast with Strawberries is a delightful twist on the classic French toast, combining flaky croissants with fresh strawberries for a rich and fruity breakfast treat.
Ingredients
- Croissants: 8 large, preferably day-old, cut into large chunks.
- Eggs: 6 large.
- Milk: 2 cups whole milk or half-and-half.
- Vanilla Extract: 1 tablespoon.
- Brown Sugar: ¼ cup light brown sugar.
- Ground Cinnamon: ½ teaspoon.
- Salt: ¼ teaspoon.
- Cream Cheese: 8 ounces, softened.
- Confectioners’ Sugar: 2 tablespoons, plus more for dusting.
- Strawberry Jam or Preserves (optional): ½ to 1 cup.
- Fresh Strawberries: 2 cups, sliced.
- Butter: 4 tablespoons, cold and thinly sliced.
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch casserole dish with butter or non-stick spray.
- Make the Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese until smooth. Add 2 tablespoons of confectioners’ sugar and mix until combined. Set aside.
- Prepare the Custard: In a large bowl, whisk together the eggs, milk, vanilla extract, brown sugar, cinnamon, and salt until well combined.
- Assemble the Casserole:
- Dip half of the croissant chunks into the custard mixture, ensuring they’re well-coated, and arrange them in the prepared baking dish.
- Dollop spoonfuls of the cream cheese mixture over the croissants. If using, add strawberry jam/preserves on top of the cream cheese.
- Sprinkle about 1½ cups of the sliced strawberries over the top.
- Dip the remaining croissant pieces in the custard and layer them over the strawberries.
- Pour any remaining custard over the entire dish, pressing down gently to help the croissants absorb the liquid.
- Top with the remaining sliced strawberries.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
- Bake:
- Preheat the oven to 375°F (190°C).
- Remove the casserole from the fridge and discard the plastic wrap.
- Distribute the thinly sliced butter over the top.
- Bake for 40 to 50 minutes, or until the French toast is golden brown and the custard is set. If the top browns too quickly, tent with foil.
- Serve: Allow the casserole to rest for about 10 minutes before serving. Dust with confectioners’ sugar and serve with additional fresh strawberries or maple syrup if desired.
Notes
- Make-Ahead: This dish can be prepared the night before and baked in the morning, making it perfect for brunch gatherings.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Variations: Feel free to substitute the strawberries with other berries or fruits of your choice.