Berry and Cream Cheese Croissant French Toast Bake
A luxurious breakfast bake featuring buttery croissants, a rich cream cheese filling, and fresh, juicy berries, all soaked in a vanilla custard and baked to golden perfection.
Ingredients
Scale
- 8 Large Butter Croissants, torn into pieces
- 8 oz Cream Cheese, softened
- 2 cups Fresh Mixed Berries (Blueberries and Raspberries)
- 6 Large Eggs
- 1.5 cups Whole Milk
- 0.5 cups Heavy Cream
- 0.5 cups Granulated Sugar
- 2 tsp Vanilla Extract
- 2 tbsp Powdered Sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla extract until smooth.
- Place half of the torn croissants in the baking dish.
- Dollop small pieces of softened cream cheese over the croissants and sprinkle with half of the berries.
- Add the remaining croissants and the rest of the berries on top.
- Pour the egg mixture evenly over the entire dish, pressing down slightly to ensure all pieces are soaked.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Let rest for 5 minutes, dust with powdered sugar, and serve.
Notes
- For best results, use croissants that are a day old.
- If baking from the fridge, add 5-10 minutes to the baking time.
- Cover with foil if the top browns too quickly.