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croissant french toast casserole in a white dish

Croissant French Toast Casserole with Berries & Cream

Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 398kcal
Author: Becky Hardin
Croissant French Toast Casserole with Berries and Cream is our favorite easy brunch recipe fit for your closest friends and family. This indulgent breakfast French Toast Bake is made with layers of buttery croissants, sugary cream cheese, and fresh berries. You can make it ahead or right before you're ready to eat. Baked French Toast Casserole with Strawberries and Blueberries is the ultimate way to wake up!
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Ingredients

  • 10 Marketside All Butter Croissants 280 grams (click to buy!)
  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • ¼ cup granulated sugar 50 grams
  • 10 fresh strawberries 454 grams, sliced (about 1 pint)
  • ½ cup fresh blueberries 85 grams
  • 6 large eggs 300 grams
  • 1 cup half-and-half 227 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 teaspoon ground cinnamon 3 grams
  • 2 tablespoons pure maple syrup 39 grams

Instructions

  • Preheat oven to 375°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
  • Slice each croissant length-wise, being careful not to cut all the way through.
    10 Marketside All Butter Croissants
  • Using a hand mixer, cream together the cream cheese and sugar.
    8 ounces cream cheese, ¼ cup granulated sugar
  • Take a spoon and spread approximately 1 tablespoon of the cream cheese mixture onto the inside of each croissant. Place strawberry slices (about 1 strawberry per croissant) onto the cream cheese and close the croissant. Repeat with all 10 croissants.
    10 fresh strawberries
  • Layer the croissants into the dish, packing them tightly.
  • Sprinkle the blueberries throughout the dish.
    ½ cup fresh blueberries
  • In a large bowl, whisk the eggs, half-and-half, vanilla, cinnamon, and maple syrup together.
    6 large eggs, 1 cup half-and-half, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons pure maple syrup
  • Pour egg mixture slowly over the croissants, making sure to get some in every nook and cranny.
  • Cover and refrigerate up to 8 hours, if desired.
  • When ready to bake, cook COVERED for 25-35 minutes, or until set. If you'd like your croissants to be extra toasty, you can broil slightly, but watch carefully so you don't burn the recipe.
  • Serve with more maple syrup and fresh fruit.

Video

Notes

  • Feel free to switch up the fruits based on the season and your personal tastes!
  • This bake can be prepared the night before and then baked in the morning.  Letting it sit overnight will result in a softer texture once baked.
  • Reheat covered with foil in a 350°F oven for 20 minutes.
  • To freeze, wrap the dish tightly in 2 layers of plastic wrap, then 1 layer of aluminum foil. Allow casserole to thaw overnight in the refrigerator before reheating. 
  • To cook from frozen, remove plastic wrap, cover with foil, and bake at 350°F for 1 hour.
Storage: Store croissant french toast casserole with berries and cream in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 398kcal | Carbohydrates: 35g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 202mg | Sodium: 296mg | Potassium: 281mg | Fiber: 2g | Sugar: 20g | Vitamin A: 964IU | Vitamin C: 36mg | Calcium: 112mg | Iron: 2mg