Croissant French Toast Bake
This Croissant French Toast Bake is one of my favorite make-ahead breakfasts. The buttery croissants soak up a creamy custard and bake with layers of fresh berries and lemon zest. It’s simple, cozy, and great for holidays, especially Mother's Day.
Equipment
- tall glass baking sheet pan
Ingredients
- 20 oz croissants
- 1 cup strawberries quartered
- 1 cup blueberries
- 1 cup raspberries
- 8 oz cream cheese room temperature
- 2 eggs
- 3/4 cup milk
- 1/3 cup white granulated sugar
- 1 tsp vanilla
- 1 lemon zested
- syrup for serving
Instructions
- Start by cutting all of the croissants into four pieces then place half of them to the bottom of a tall baking pan. on top of the croissants evenly distribute half of all the berries.
- In a large bowl add 8 oz room temperature cream cheese and 1/3 cup white granulated sugar with either a hand mixer or a stand mixer, whip the cream cheese and sugar until it becomes smooth and creamy. (about 5 minutes)
- Next, beat in 2 eggs into the cream cheese mixture, just enough to incorporate them into the cream cheese. About one minute.
- Then add in 1 tea spoon of vanilla extract, lemons zest, and 3/4 cup milk. Mix to incorporate.
- Pour half of the cream cheese mixture over the first layer of the croissants and berries. Using a spoon, press down on the croissants so the cream cheese mixture soaks into them.
- Repeat this process with the rest of the ingredients. Cover with plastic wrap and let it soak over night or at least 1 hour.
- Bake uncovered at 375 for 30 minutes or until the top is slight golden. Dust with a little powdered sugar.
- Serve warm with maple syrup and enjoy!
Notes
- Use day-old croissants. Slightly stale croissants soak up the custard better and hold their shape after baking.
- Cut croissants evenly. Keeping the pieces similar in size helps them absorb the cream cheese mixture uniformly.
- Soften the cream cheese fully. Room-temperature cream cheese blends smoothly and prevents lumps in the custard.
- Don’t skip the soak time. Letting the bake rest for at least an hour (or overnight) ensures the croissants absorb all the creamy custard.
- Press down gently. Use the back of a spoon to help the custard soak into every layer before baking.
- Watch the bake near the end. Oven times vary, so check around 25 minutes and remove it once the top is golden and slightly crisp.
- Add a little crunch. Sprinkle sliced almonds or coarse sugar on top before baking for extra texture.
- Make it ahead. Assemble the night before, refrigerate, and bake in the morning for a stress-free breakfast.
- Reheat leftovers gently. Warm individual portions in the microwave or reheat the whole dish in the oven at 325°F until heated through.
- Serve with balance. A drizzle of maple syrup and a side of fresh fruit or yogurt keeps the meal light and satisfying.