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strawberry croissant baked french toast // cait's plate

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


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.


  • 6 large eggs, beaten*
  • 1 1/2 cups milk*
  • 34 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1216 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


  1. In a large bowl combine eggs, milk, brown sugar, vanilla, cinnamon and salt.  Whisk well to combine.
  2. 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.
  3. Cover with plastic wrap and place in the refrigerator for 1 hour, up to overnight.
  4. 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).
  5. Remove from oven and allow to cool slightly before topping with desired toppings and serving.


* If mixture seems dry, add an additional beaten egg & splash of milk.

  • French toast bake will keep for up to 3 days in an airtight container in the refrigerator.

Keywords: croissant, strawberries, eggs, french toast

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