Croissant 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:Â 8 large, preferably day-old, cut into large chunks.
- Eggs:Â 6 large.
- Milk:Â 2 cups whole milk or half-and-half.
- Vanilla Extract:Â 1 tablespoon.
- Brown Sugar: ¼ cup light brown sugar.
- Ground Cinnamon: ½ teaspoon.
- Salt: ¼ teaspoon.
- Cream Cheese:Â 8 ounces, softened.
- Confectioners’ Sugar:Â 2 tablespoons, plus more for dusting.
- Strawberry Jam or Preserves (optional): ½ to 1 cup.
- Fresh Strawberries:Â 2 cups, sliced.
- Butter:Â 4 tablespoons, cold and thinly sliced.
Instructions
- Prepare the Baking Dish:Â Grease a 9×13-inch casserole dish with butter or non-stick spray.
- Make the Cream Cheese Mixture:Â 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:Â 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:Â 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:Â 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:Â 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:Â Feel free to substitute the strawberries with other berries or fruits of your choice.