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*
- 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
- 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.
* 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