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There’s no better way to serve French toast than this Berry and Cream Cheese Croissant French Toast Bake. Not only is this french toast incredibly easy, it’s also better than any other french toast you’ve ever had. Soft, buttery, flaky croissants layered with sweet fruit jam and extra creamy, cream cheese. Then baked in an eggy french toast “batter”. It’s the perfect (make ahead) brunch entrée for both spring and summer, and super pretty when topped with fresh berries. No one will pass up this french toast!

overhead photo of Berry and Cream Cheese Croissant French Toast Bake

As you’ll see later this week, I am very much into spring brunch foods right now. Today I’m sharing something sweet. Later this week I’ll be sharing something more on the savory side. I am really excited about both recipes. With Easter being this weekend, I figure you can never have too many brunch recipes. I’m also just really happy to be back in the kitchen creating recipes that are full of spring color. Finding inspiration in each of the seasons is the best!

Which brings me to this french toast. While slightly over the top with the flaky croissants, sweet jam, fresh berries, and pockets of cream cheese (yes pockets of cream cheese). This bake is honestly so delicious and the perfect breakfast/brunch to serve over Easter weekend, for upcoming Mother’s Day, and really any other day you please.

I have been dying to make a good spring French toast for weeks now. You guys know I love a good French toast recipe, but I wanted something a little different. Something that hasn’t been overdone, and that would be easy for us to throw together. Something that can be made either the night before, or quickly in the morning. Trust me, I get that holidays can be insanely hectic with family and friends crowding up the kitchen and demanding attention. I’ve made the mistake of playing short order cook one too many times. It’s really only been within this last year that I finally got smart and started coming up with recipes like this french toast bake.


Berry and Cream Cheese Croissant French Toast Bake before baking

When hosting a brunch, you need a few dishes on the menu that can be made almost entirely in advance. This french toast bake can be prepared the night before. Then simply bake it off in the morning. It’s the recipe every hostess needs.

Tip: I’d also recommend a good pitcher style cocktail…because cocktails are almost always the first thing people are looking for when they walk in the door. It’s true.

I obviously have a few french toast recipes here on HBH, but this one is surely the easiest of them all. And while I will not say it’s my all time favorite (because I really love all the French toast recipes I have shared!!), I will say that this croissant french toast bake is very high on my favorite’s list.

Because what’s not to love about this recipe? Every ingredient is a special one…again, croissants, jam, berries, and cream cheese.

side angled photo of Berry and Cream Cheese Croissant French Toast Bake with maple being drizzled on top

This recipe starts out like any other baked french toast recipe. Make the eggy batter, which is an easy mix of milk, eggs, good vanilla, and a touch of cinnamon. It’s as simple as it gets, but for whatever reason it creates the best eggy french toast.

PS. who do you think first thought to dip bread in beaten eggs and then pan fry it? I will forever be curious about how that genius mind thought this concept up. I’m also very grateful for whoever this person was.

Croissants are one of my favorite pastries, and one of the best breads to use in a french toast. Their light, buttery, and airy layers really soak up that eggy batter. As the french toast bakes, the croissants stay soft in the center, but slowly caramelize on the outside and form a bit of a crunchy crust. It’s the best of both worlds, soft in the middle with a nice crunch on the outside.

Berry and Cream Cheese Croissant French Toast Bake | #frenchtoast #brunch #easyrecipes #springrecipes #easter

overhead photo of Berry and Cream Cheese Croissant French Toast Bake with serving piece taken out

Now, here’s the important step. The croissants are layered with sweet jam and cream cheese. The layering creates pockets and swirls of both jam and cream cheese throughout this french toast bake. I really cannot even begin to describe just how good every bite it.

If you love spreading toast with jam, and if you love a cream cheese bagel, you will 100% love everything about this french toast.

As soon as the french toast comes out of the oven, finish it off with a handful of your favorite berries and a drizzle of real maple syrup. Again, nothing not to love here.

And of course, one of the best things about this recipe, is just how easy it is to make and serve. Simply assemble and chill until ready to bake…then bake and serve. Simple, pretty, and delicious!

overhead of Berry and Cream Cheese Croissant French Toast on plates

If you make this baked croissant french toast, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Baked Berry and Cream Cheese Croissant French Toast.

Prep Time 15 minutes
Cook Time 45 minutes
chill time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8
Calories Per Serving: 437 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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


  • 1. Grease a 9x13 inch-baking dish with butter.
    2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt. Add the torn croissants and gently toss with egg mixture. Arrange half the croissants in the prepared baking dish. Dollop the jam and cream cheese over the croissants. Add the remaining croissants overtop. It's OK if not all of the jam and cream cheese are fully covered. Pour the remaining egg mixture over the croissants. 
    3. Cover and place in the fridge for 30 minutes or up to overnight. When ready to bake, preheat the oven to 375 degrees F. 
    4. Lay the thinly sliced butter over the croissants. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.
    5. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Stir in 1 tablespoon powdered sugar or maple syrup, if desired.
    6. Serve the french toast warm, topped with whipped cream, fresh berries, and maple syrup. Enjoy!

horizontal photo of Berry and Cream Cheese Croissant French Toast Bake

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  1. How do you go from the fridge to the preheated oven without breaking the dish? This recipe sounds amazing, and I can’t wait to try it!

    1. Hey Lisa,
      I’ve never had that issue, but if you are concerned you can pull it out of the fridge for a bit:) I hope you love the recipe! xTieghan

  2. 5 stars
    I just made this for my family, and it was AMAZING! Mine only needed 40 minutes in the oven, and I covered the top after awhile to prevent it from from getting too brown. I will absolutely make this again. Thank you!

    1. Hey Kait,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  3. 5 stars
    I made this for Mother’s Day brunch for my daughter-in-law, sons and grandkids. It was a huge hit! I used mini croissants because those were available. I used a handmixer to combine eggs, milk, etc. Made it the night before.
    It tasted amazing, but also looked gorgeous. Be sure to check if top is browning too fast. We added the foil after about 35 minutes.
    Great thanks!!!

    1. Hey Mary Ellen,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

    1. Hey Mandy,
      You can absolutely cut this recipe in half, I would probably reduce your baking time slightly. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. Cant wait to try this! I am wanting to make ahead and rewarm for a brunch, do you think it would still be okay if it were reheated the next day?

    1. Hey Olivia,
      I would assemble through step 3, keep covered in the fridge and then continue with the recipe the following day. I hope you love the dish! xTieghan

  5. I made this today only I halved it since it is only two of us, w=excellent recipe for special occasions, will make it again!!!

    1. Hey Charlotte,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  6. I I had this for the first time and I don’t think you need any thing on top as it was so delicious as it was.

    1. Hey there,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  7. Do you think we could swap the cream cheese for full fat Greek yogurt? Looks delish! Love all your recipes, can’t wait to try this one!

    1. Hey Clare,
      You could certainly try the greek yogurt, my only concern is that it could become more liquidy that you would like. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jessica,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  8. Wow this was so yummy and so perfect when you’re craving an awesome brunch meal. Already can’t wait to make it again!

    1. Hey Danielle,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  9. This was super, easy and tasted delicious. The cream cheese and jam bits reminded me of enjoying a danish. Thanks for a good one we’ll enjoy again.

  10. 5 stars
    This was AWESOME!!!!!!! Everyone gobbled it up! I did strawberry preserves and berries. I cannot wait to make your ham & cheese one! I made it the day before and put it into a cold oven and it baked for about an hour. The only thing I’ll do differently is that I’ll probably use Pam instead of butter to grease the pan. Even though I felt like I was pretty liberal in my buttering, it definitely stuck to the pan pretty well and took some scrubbing to clean. But yeah, this is a total keeper and I’d make this for a brunch party, or special occasion too. But simple and quick to put together!

    1. Hey Amanda,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  11. This is AMAZING! Thank goodness I made half a batch or I would devour it all! Perfect on this snowy day! Thank YOU!

  12. 5 stars
    I made this for Christmas morning, kinda. I followed the egg mixture but I used a Panettone bread instead of croissants and mascarpone instead of cream cheese, not big changes, just using what I had on hand. I was able to make it the night before and just pop it in the oven Christmas morning. This french toast, was perfect!! Not a crumb left in the dish. I cannot wait to make it again, Thank you Tieghan

  13. 5 stars
    I made this for a brunch group! OMG it was an absolute hit. I’m saving this recipe! I wasn’t sure when I was mixing it up the night before. I told everyone to be honest and the were. Everyone had seconds. What a nice treat!

    1. Hi Kristy,
      A brioche loaf would work well too! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. This recipe is amazing! We’ve had it at a few family gatherings & it’s always a hit!

  15. 5 stars
    Tried this recipe yesterday and it was absolutely delicious! My family loved it so much that they kept having it as dessert throughout the day after lunch and dinner. I only had mascarpone in the fridge and no cream cheese so I used that instead. Definitely will try with cream cheese next time. Thank you for another great recipe.

    1. Thank you so much Sara! I am really glad this recipe turned out so well for you! I hope you continue to love others of mine! xTieghan

  16. Hi! I don’t have cream cheese at home but have ricotta and mascarpone cheeses. Which one would you recommend for this recipe? Can’t wait to try it this weekend.

    1. Hi Sara,
      I think ricotta would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 5 stars
    Absolutely delicious! I used raspberry jam and fresh strawberries. Can’t wait to try other berry/jam combos!

  18. Making this right now! I used blueberry preserves… I am super excited!! Ive also made the cheesy herb rolls (currently in fridge for later) and I have made the roasted cauliflower salad, the chili lime salmon, the chipotle chicken tacos (but I used ground turkey) this week! Im
    planning to order your cookbook soon 🙂 thanks for helping quarantine go a little smoother… ???

    1. Aw you are too sweet! I hope this one turns out amazing for you, Anne! Also, I hope you love the cookbook! Let me know what you make from it ? Have a wonderful Sunday! xTieghan

  19. Can store bought crescent rolls (the dough in the can) be substituted for the croissants? ….Baked them and let sit for a day. No croissants to be found in the stores!

    1. Hi Wendy,
      Absolutely! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. OMG….. Just had this for brunch, prepared the night before. The most delicious thing ever …..everyone said better than any cafe,and looked like something out or a magazine lol . Thankyou so much for my now go yo brunch ?

    1. Hi Anne,
      I like to get my preserves from Whole Foods! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. Made this for breakfast this morning. Seriously one of the best things I’ve ever tasted. Thank you for the amazing recipe!!

  22. Made this for a baby shower brunch and it was a huge hit!! Didn’t even use high quality croissant, just ones from grocery store. Do think they were bigger then normal croissants so I ran out of egg mixture thus using fewer croissants but still worked out great! The leftovers reheated next day were super yummy too! Thank you as always Tieghan!

    1. I am so glad these turned out so well for you and everyone else, Zoha! Thank you so much for trying this! xTieghan

  23. I have a desperate question! I somehow overlooked the day old (already cooked croissants) -I used dough that has been torn etc to follow other directions. Is there any hope that this will turn out??? I have it in the fridge to use to cook tomorrow. ??‍♀️

    1. Hey Brandy! I am sure it will be just fine! Sounds like you did everything right. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  24. 5 stars
    I cannot wait to make this for Christmas morning! I had this at a sprinkle and it was simply amazing, so I had to ask for the recipe.

  25. 5 stars
    You’ve done it again! I just wowed our friends with this incredible dish! It was incredibly easy and being a new mom, I appreciated being able to assemble it the night before when baby was asleep. I can’t wait to make it again.

    Just a thought – instead of jam could I use your maple apple butter, and have some yummy caramelized apples in place of the berries – just to make it a bit more “fall-ish”?

  26. 5 stars
    Dear Tieghan,
    I am making this recipe tomorrow morning but I am wondering what cream cheese I can use.. so I bought also Ricotta and Mascarpone ans was thinking about mixing the two however I am not sure whether that would work out as both of the cheese are creamy (not squares like what you have). Do you think mine would still turn out to be good? Is the cream cheese you are using sweet? Thank you so much for answering in advance 🙂 xx Zsofia (from Germany)

    1. Hi there! You can use dollops of mascarpone or ricotta in place of the cream cheese. That will be so delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  27. I made this for Easter brunch and it was huge hit.
    Not a morsel was left over. A definite addition to any
    Brunch! Would make again in a heartbeat!

    1. Hey Nellie! I recommend using canned coconut milk and then your favorite vegan cream cheese. Both will be so good I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  28. This was delicious. I made it for Father’s Day last week. And everyone loved it so much. Thank you for sharing this amazing recipe!

  29. Will this hold for a day and a half? My thought was to prepare this July 2nd evening to bake July 4th morning. I have to work half a day on July 3rd and then will be driving to our family weekend getaway straight from work. I figured I would put it in a cooler to bring with us to serve to the family on the holiday.

    1. Hey Tara! Yes, that will work just great! I often make this 2 days in advance. Just bring to room temp before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! I don’t recommend using buttermilk. I worry it will taste too different. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  30. 2 stars
    This was just okay. I was actually a bit disappointed – I made it for Father’s Day and no one was really impressed by it. I probably won’t make it again.

    1. Hi Christie! I am sorry to hear that. Are there any questions I could help you with or any steps you may have missed? I hope you love other recipes on my blog! xTieghan

  31. 5 stars
    Made this for Father’s Day brunch and it was a huge hit! My son said it was the best breakfast he’s had in his whole life (he’s 7)! ?

    1. Haha that is still such a great compliment! I am so glad you all loved this Jaime! Thank you! xTieghan

  32. 5 stars
    This such a delicious variation of French toast casserole! I’ll definitely be keeping this recipe for future special occasions!

  33. 5 stars
    Sooooo good and so easy. Delicious and decadent and perfect for brunch. We’ll definitely be making this again!

  34. Do you think this recipe could be made even more in advance? I’m thinking about getting it ready on Friday to serve on Sunday morning? Do you think it would be too soggy by then? I can’t wait to try it! 🙂

    1. Hey Casey! Making on Friday for Sunday morning will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  35. Hi! I tweaked your recipe and used Hawaiian rolls because it was what I had on hand. I even made my own preserve. It was a hit with my family. I will try it again next weekend with croissants. Thanks for inspiring me to get cookin’!!!! I love following you and seeing all your beautiful food photos.

  36. Planning to make this tomorrow for breakfast – any ideas how to store the leftovers? (We’re only 2 so there will definitely be leftovers!)


    1. Hi there! You can store the leftovers, covered in the fridge for a few days! The french toast keeps great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  37. 5 stars
    My mom made this for Mother’s Day brunch yesterday and when I tell you that it is truly one of the best things I’ve ever eaten, I don’t know that I would be exaggerating. I think the only change she made was to halve it (there were only 4 of us) and added some of the fresh berries with the preserves and cream cheese before baking. Other than that, she did the recipe as written. She said it was one of the easiest things she’s ever made and that next time, active time would be like 5 minutes. Stop what you are doing and make this!!

    1. I am so glad you all loved this recipe!! Thank you so much for trying this one out, Alix! xTieghan

  38. 5 stars
    Made this for Mother’s Day brunch and it did not disappoint! Used blackberry jam and blackberries for toping, and was super easy and tasty! I let it sit in the fridge for about an hour and a half while I prepped other things and skipped the whipped cream topping and just served with fresh berries on top, delish! Will also note that I found smaller sized croissants at a grocery store (about 3 inches long) and used 2 dozen of them and it fit perfectly in my 9×13 pan. Will definitely make again.

    1. Thank you so much Amy! I hope you had a wonderful Mother’s Day and thank you for making this! xTieghan

  39. Sounds amazing! Do you think it works better/tastes better being left to chill overnight? Do the croissants absorb more of the liquid by doing this?

    1. Hey Lara! Honestly, it really does not matter. The croissants soak up most of the batter within the first 30 minutes anyway, so do what what works best for you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi there! Yes, preserves and jam are really the very same thing! YOU can find them both in the grocery store! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  40. Made this for Easter and it was SOO good. I had Some lemon cream curd that I added To the whipped cream. Oh my! (I tried to tag you on Instagram, but used the @ sign rather than a # , so not sure if you’ll see it. But wanted you to know, you have yet again found us a new family favorite! Thank you!

  41. 5 stars
    I made this for Easter brunch and it was delicious! I love a recipe that can be put together the night before, and it was simple to assemble. Highly recommend!

  42. 5 stars
    This was great! Made it the night before and with blueberries and blueberry preserves. It turned out great!

  43. Hello! I absolutely cannot wait to make this for Easter weekend! I was wondering if you think I could take two 8×8 pans and somewhat split the recipe so I can have one for my family and one for my boyfriend and I?

    1. Hi Kacey! Yes you can split the recipe in 2! It will be great in 2 (8 inch) pans. Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  44. what a creative use of day old croissants! Love the french toastoness of this recipe, wow and baked on a sheet pan too, great use of all

  45. I just had lunch at Grünauer’s here in Kansas City. They specialize in food from Austria, and had a very similar, baked “French toast”, as a was more than enough for two persons, and it was so delicious.
    I write this because you in your blueberry & croisant recipe, said that you wished to thank whoever came up with the recipe. Has to be from either France or Austria. Will try yours, at the restaurant, they used sliced baguette, but it is so similar! And yours was the first site l came to upon my return!
    All your recipes are what l look for, tasty, not too complicated, “normal” ingredients and very well presented! Thank you.

  46. 5 stars
    Not only does this look gorgeous, it sounds scrumptious! The beauty of this recipe to me is using buttery, flaky croissants! I love make ahead brunch ideas and this is just in time for an Easter Brunch recipe. You’ve definitely made my mouth water with this one. Thanks for sharing.