this strawberry croissant baked french toast puts a unique & delicious twist on a usual breakfast or brunch by swapping out bread for flaky, tender day-old croissants.

Oh baby have I got a Mother’s Day treat for you! And honestly? Mother or not, you totally deserve to have this in your life.

But, if you happen to be a mom or making brunch for a mom this year, this is one heck of a way to kick off the day!

We had a big batch of strawberries on hand that I wanted to use up and I had ordered croissants from Costco for us to make breakfast sandwiches on but then in a dream, the idea for this baked french toast came to be and I couldn’t NOT do it.

I mean, what’s not to like about warm baked berries and croissants?!

Even better is that you can make this the night before, pop it in the fridge and have it for breakfast the very next day! Which is exactly what I did.

Since Owen is a little too young for the oven and Chad is not the most comfortable in the kitchen (but can totally preheat & bake), it’s a great way to get a Mother’s Day brunch!

strawberry croissant baked french toast

Author: Cait
Prep Time: 1 hour to overnight
Cook Time: 45-50 minutes
Total Time: 1 hour, 50 minutes +
Yield: 6 servings 1x
Category: brunch

Description

this strawberry croissant baked french toast puts a unique & delicious twist on a usual breakfast or brunch by swapping out bread for flaky, tender day-old croissants.

Scale

Ingredients

6 large eggs, beaten*
1 1/2 cups milk*
3–4 tablespoons brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
12–16 day old croissants, roughly torn
1 cup fresh strawberries, diced
Cold butter, sliced thin
For serving: additional berries, yogurt mixed with strawberry jam, maple syrup, powdered sugar

Instructions

In a large bowl combine eggs, milk, brown sugar, vanilla, cinnamon and salt. Whisk well to combine.
Grease a 9×13” baking dish with butter and add half the torn croissants. Pour half the egg mixture and half the berries over the croissants. Repeat with remaining croissants, egg mixture & berries.
Cover with plastic wrap and place in the refrigerator for 1 hour, up to overnight.
Just before baking, preheat the oven to 375 degrees F and remove the croissant dish from the refrigerator. Add a few thin slices of butter over the top of the croissants and place in the oven. Bake for 45-50 minutes (cover lightly with foil if croissants start to brown too quickly).
Remove from oven and allow to cool slightly before topping with desired toppings and serving.