Stuffed Croissant French Toast Bake

A serving of stuffed croissant french toast on a plate.

5 from 1 vote

Stuffed Croissant French Toast Bake

Stuffed Croissant French Toast Bake is everything you love about buttery croissants and rich baked French toast wrapped into one swoon-worthy brunch entrée. Each flaky, golden croissant is filled with sweetened cream cheese, fresh strawberries, and a hint of lemon, then soaked in a warm vanilla custard and baked until puffed, soft, and just slightly crisp on top. It’s the perfect breakfast for holiday mornings, special occasion brunch menus, or any weekend when you want to treat yourself and the people you love.

Prep Time10

Cook Time35

Additional Time20

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Filling

8 ounces cream cheese softened
1/3 cup strawberry jam
Juice of 1/2 lemon (about 1 Tablespoon)
2 teaspoons pure vanilla extract
1 cup sliced strawberries

Custard

3 large eggs
1 cup whole milk
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon pure vanilla extract

Assembly

6 large croissants
2 teaspoons granulated sugar for sprinkling on top
Fresh strawberries, sweetened whipped cream, maple syrup, and powdered sugar for serving

Instructions

Place the softened cream cheese, strawberry jam, lemon juice, & vanilla extract into a medium sized mixing bowl. Using a handheld mixer, beat together until smooth and creamy. Gently fold the sliced strawberries into the cream cheese mixture and set aside until assembly.
8 ounces cream cheese, 1/3 cup strawberry jam, Juice of 1/2 lemon, 2 teaspoons pure vanilla extract, 1 cup sliced strawberries
Add the eggs to a small mixing bowl and beat using a whisk or fork. Add the whole milk, granulated sugar, salt, and vanilla and whisk until the custard mixture is fully combined.
3 large eggs, 1 cup whole milk, 1/4 cup granulated sugar, 1 teaspoon salt, 1 teaspoon pure vanilla extract
Spray a 9x13 baking dish with non-stick cooking spray.
Using a sharp knife, cut a slit into the thickest side of each croissant, creating a pocket for the filling. Divide the strawberry cream cheese filling between the 6 large croissants. A small spatula works well to scoop and spread the mixture into the pockets of the croissants. Place each stuffed croissant into the prepared dish with the filling side up.
6 large croissants
Pour the custard mixture slowly across the top on the stuffed croissants.
At this point, preheat the oven to 375°F while the prepared dish sits at room temperature. By allowing the dish to sit for 20 minutes some of the custard mixture will soak into the croissants. Every5 minutes, use a pastry bush to brush the custard mixture that has pooled in the bottom of the dish across all the croissants.
Before baking, sprinkle ½ Tablespoon of granulated sugar across the croissants, if desired
2 teaspoons granulated sugar
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the aluminum foil and continue baking for 8-10 minutes, or until golden brown and the custard is set. Watch closely so that the croissants do not over-brown.
Pull the dish from the oven and allow it to cool for a few minutes. Serve warm with your favorite toppings!
Fresh strawberries, sweetened whipped cream, maple syrup, and powdered sugar

Notes

This dish is best served the same day it is baked.

Storage & Make Ahead

Store: Once cooled, transfer leftovers to an airtight container or wrap tightly with plastic wrap. Keep refrigerated for up to 3 days.
Freeze: Wrap individual portions or the whole casserole in plastic wrap and foil. Freeze for up to 2 months.
Reheat: Warm slices in the microwave or reheat the full dish in a 300°F oven until heated through.
Make Ahead: Assemble the night before, cover well, and refrigerate. Let it sit at room temperature while the oven preheats the next morning.

Nutrition

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