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Baked Berry and Cream Cheese Croissant French Toast Recipe

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4.1 from 45 reviews

This Baked Berry and Cream Cheese Croissant French Toast is a decadent and comforting breakfast perfect for gatherings or weekend brunch. Layered with torn day-old croissants, sweet berry preserves, and creamy cheese, it’s soaked in a cinnamon-vanilla egg custard and baked to golden perfection. Finished with fresh berries and whipped cream, this dish combines rich flavors and textures for a delightful treat.

Ingredients

Custard Mixture

  • 6 large eggs, beaten
  • 1 1/2 cups whole milk
  • 2 tablespoons real maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

Main Ingredients

  • 12 cups roughly torn, day old croissants (about 12-16 croissants)
  • 1 jar (10 ounce) high quality fruit preserves (blueberry, strawberry, or blackberry)
  • 8 ounces cream cheese, cut into small cubes
  • 6 tablespoons cold salted butter, thinly sliced
  • 1 cup fresh berries (blueberries, strawberries, or blackberries)

Topping

  • 1 cup heavy cream
  • Powdered sugar, for serving
  • Maple syrup, for serving

Instructions

  1. Prepare the Baking Dish: Grease a 9x13 inch baking dish thoroughly with butter to prevent sticking and to add flavor.
  2. Mix the Custard: In a large bowl, whisk together the eggs, whole milk, maple syrup, vanilla extract, cinnamon, and kosher salt until fully combined and smooth.
  3. Soak the Croissants: Add the torn day-old croissants to the custard mixture and gently toss, ensuring the bread is well coated without breaking apart.
  4. Assemble the Layers: Arrange half of the soaked croissants in the prepared baking dish. Spoon dollops of the berry preserves and spread small cubes of cream cheese evenly over this layer. Cover with the remaining croissants and pour any leftover custard mixture over the top. It's okay if some preserves and cream cheese remain visible.
  5. Chill: Cover the baking dish with plastic wrap or foil and refrigerate for at least 30 minutes, or up to overnight. This allows the custard to fully soak into the croissants for a richer texture.
  6. Preheat the Oven: When ready to bake, preheat your oven to 375°F (190°C).
  7. Add Butter and Bake: Remove the dish from the fridge and evenly lay thin slices of cold salted butter over the top of the croissant mixture. Bake uncovered for 45-50 minutes, or until the French toast is golden brown and crisp on top. If it browns too quickly, loosely cover with foil to prevent burning.
  8. Prepare Whipped Cream: While the French toast bakes, whip the heavy cream in a mixing bowl until stiff peaks form. Optionally, stir in 1 tablespoon of powdered sugar or maple syrup for sweetness.
  9. Serve: Serve the baked French toast warm, topped generously with fresh berries, a dollop of whipped cream, and a drizzle of maple syrup to taste. Enjoy this deliciously indulgent breakfast or brunch!

Notes

  • Using day-old croissants ensures that the bread absorbs the custard without becoming too soggy.
  • Feel free to substitute the fruit preserves with your favorite jam or fresh fruit compote.
  • The recipe allows for refrigeration overnight, making it perfect for preparing ahead of time.
  • If you prefer a dairy-free version, substitute whole milk with almond or oat milk, cream cheese with a vegan alternative, and heavy cream with coconut cream.
  • To prevent the top from browning too quickly, cover loosely with aluminum foil during part of the baking time as needed.

Find it online: https://recipethrive.com/baked-berry-and-cream-cheese-croissant-french-toast-recipe/