Baked Berry and Cream Cheese Croissant French Toast Recipe
This Baked Berry and Cream Cheese Croissant French Toast is an indulgent breakfast casserole perfect for weekend brunches or special occasions. Featuring flaky, day-old croissants soaked in a cinnamon-vanilla maple egg custard, layered with luscious cream cheese and vibrant fruit preserves, then baked to golden perfection. Served with freshly whipped cream, fresh berries, and a drizzle of maple syrup, this recipe balances rich, creamy, and fruity flavors for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour to 1 hour 5 minutes plus chilling time (30 minutes to overnight)
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Custard Mixture
- 6 large eggs, beaten
- 1 1/2 cups whole milk
- 2 tablespoons real maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Main Ingredients
- 12 cups roughly torn, day old croissants (about 12–16 croissants)
- 1 jar (10 ounce) high quality fruit preserves (blueberry, strawberry, or blackberry)
- 8 ounces cream cheese, cut into small cubes
- 6 tablespoons cold salted butter, thinly sliced
Toppings
- 1 cup fresh berries (blueberries, strawberries, or blackberries)
- 1 cup heavy cream
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
- Prepare the Baking Dish and Custard: Grease a 9×13 inch baking dish with butter to prevent sticking. In a large bowl, whisk together the eggs, whole milk, real maple syrup, vanilla extract, cinnamon, and kosher salt until well combined to create the custard base.
- Assemble the French Toast Layers: Add the roughly torn day-old croissants to the custard mixture and gently toss to coat each piece thoroughly, allowing the bread to absorb the custard. Arrange half of the soaked croissants evenly in the prepared baking dish. Dollop spoonfuls of fruit preserves and small cubes of cream cheese over this first layer. Then, add the remaining croissants on top, spreading evenly. Pour any remaining custard mixture over the assembled layers.
- Chill to Soak: Cover the baking dish with plastic wrap or foil and refrigerate for at least 30 minutes, or up to overnight. This chilling step allows the croissants to soak up the custard fully, ensuring a soft and flavorful interior.
- Preheat and Prepare for Baking: When ready to cook, preheat your oven to 375°F (190°C). Arrange the thinly sliced cold salted butter evenly over the top of the soaked croissants. This will help create a golden, crisp topping while baking.
- Bake the French Toast: Transfer the baking dish to the oven and bake for 45 to 50 minutes. Bake until the French toast is golden brown and crisp on top. If it begins to brown too quickly, loosely tent the dish with foil to prevent burning while allowing the center to cook through.
- Whip the Cream: While the French toast bakes, pour the heavy cream into a mixing bowl and whip with a hand or stand mixer until stiff peaks form. Optionally, fold in 1 tablespoon of powdered sugar or maple syrup to sweeten the whipped cream.
- Serve: Remove the French toast from the oven and let it cool slightly. Serve warm, topped with freshly whipped cream, fresh berries, and an additional drizzle of maple syrup for an extra touch of sweetness and freshness. Enjoy immediately!
Notes
- Using day-old croissants is key to achieving the perfect texture, as they absorb the custard better without becoming too soggy.
- Fruit preserves can be substituted with any berry jam or even fresh fruit compote.
- For a dairy-free alternative, replace whole milk and cream cheese with plant-based versions and use a non-dairy whipping cream.
- Prepare this dish the night before to save time in the morning—just bake fresh before serving.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated in the oven to retain crispness.