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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!
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.
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.
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.
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!
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.
Servings: 8
Calories Per Serving: 2099 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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!
Do you think I could use coconut milk as a substitute for heavy cream?
Hi Heather,
I would recommend using coconut cream, I think that would work best for you! If you give the recipe a try, let me know how it turns out! xTieghan
Hi Tieghan…thank you for sharing this recipe…I made it yesterday as a dessert of a family dinner to celebrate a long holiday weekend here in The Netherlands…everybody loved it…for the croissants I did half natural and half chocolate ?…greets Simone
Hey Simone,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
Can the berries be frozen?
Hi Shelley,
Sure, that will be fine to use! Let me know if you give this recipe a try, I hope it turns out amazing for you!! xx
My family is obsessed with my Mom’s French toast casserole, but it’s covered in brown sugar and I wanted something a bit different. I made this recipe for Mother’s Day, and while my family was initially skeptical, it was a hit!! Thank you again, Tieghan, for another rockstar recipe! I can always count on you for a crowd pleaser.
Hey Kristina,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
This Berry Cream Cheese Croissant French toast bake was awesome… everyone was amazed at the flavors, and unlike other French toast bakes no added sugar, I topped mine with whipped cream and some extra blueberry’s what a great breakfast !!!!
Hey Andrew,
Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! ?xxT
I just made this for Easter and it was a HUGE hit! Not only did my family enjoy it for brunch, but it doubled as dessert for after dinner and breakfast the next morning. (It was just my husband and Irish twins who are under 2 so the 9×13 dish lasted us over 2 days.) This dish has now become a staple brunch item in our household.
I also ordered uncooked croissants from William Sonoma and baked them myself a day ahead of making the French toast and oh boy…How amazing it all turned out! Thank you for this recipe! It is now a family favorite I can’t wait to make for many family gatherings to come!
Hey Aubrey,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
Tieghan, My dad cannot have any fruit with seeds and I wondered if you had a seedless jam recommendation for this recipe related to a dietary restriction? I would love to make this for Easter Brunch with our family!
Hi Heather,
Sorry, I have never used a seedless jam. You could try using another jam of his choice that will work for him! Please let me know if you give this recipe a try, I hope you love it! xx
I made this and it was pretty good. I even forgot to put the butter on top before baking, though not sure how I could forget my favorite food. My changes next time will be purely cosmetic. The cubes of cream cheese really stayed in their cube shape while cooking so I’ll maybe soften that more and spread it out so it’s more swirly. The same with the jam. I chilled for 3 hours before baking for brunch and the croissants really held their texture, which I love. I have a great fear of soggy bread and this stayed together well. The kids thought it looked a little funky but they still shoveled it in. Thanks!
Hey Lisa,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Thanks for sharing your feedback. xTieghan
such a perfect cozy breakfast meal:) it was delicious!
Hey Kaila,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
My favorite recipe and number one request from friends and family. Thank you!
Hi Katherine,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Love this recipe, the kids love it and so easy when serving a large amount of people. I add dollops of lemon curd as well as the blueberry jam and it taste amazing
Hi Jenny,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
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!
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
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!
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
Tieghan,
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!!!
Hey Mary Ellen,
I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
Can I halve this recipe? If so does that affect the cooking time?
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