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.
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.
- 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
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- 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!
I made this for a potluck breakfast at work, and everyone raved about it. It will now become one of my “go-to” recipes for breakfast. Thank you!!
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Have made this a few times and it’s literally one of the best things ever! My family is obsessed with it.
Question, I was thinking of making it into personal sized bales using cupcake tins. Do you think that would work out? And if so about how long should I cook them
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:) I’ve never tested this in cupcake tins, I bet it would work for you, just not sure on the bake time! xT
I made this for Christmas morning and I was expecting it to be heavy and sweet, but wooww, it was truly perfect. Obviously it’s no salad, but it surprised me by not being as heavy as I anticipated, and I made the jam that I used so it wasn’t even very sweet either. Truly fabulous. I was wondering if this recipe would work with challah/brioche too. As I generally have an easier time accessing those breads. I know you have other recipes using challah, but those all have lots more sugar, and I love the dotted cream cheese jam situation here.
Happy Friday!!⛄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a hit! Yes, you could definitely use challah or brioche! xx
I have been making this recipe since 2019 for family brunches and gatherings! People always request it. It’s a favorite and very easy to make a day or two before. (This holiday season I made 7 of these babies, for a church brunch, my own family, and other families; all 7 turned out great and people requested the recipe!!)
Happy Wednesday!!🎇 I am delighted to hear that this recipe is always enjoyed and appreciate you making it so often! xx
The best Christmas morning breakfast, made it the night before and popped it in the oven day off! Amazing and so easy!
Happy Holidays!!☃️ I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
This was breakfast for Chriatmas morning and it was fantastic! I halved the recipe and it was the perfect amount. Will be making this again. Thank you and Merry Christmas!
Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xx
Would it be possible to make this with fresh cranberries instead of blueberries?
That should work, but they might make this a little tart:) Let me know if you give this recipe a try, I hope you love it! xT
I forgot to add the milk!! Can I put this over after assembled and let it soak overnight?
Yes, that should be okay for you to do! Let me know how this recipe turns out, I hope you love it! xx
I’ve made this one several times for my daughter’s birthday sleepovers, and it’s always a winner! I make it the night before, in my happy place, while the girls around running around like banshees, then pop it in the oven in the morning!
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
Could this be done in the crockpot? I want to bring to a tailgate but not sure how to reheat. I have made it before and it was amazing.
I’ve never made this in the crockpot. What if you just follow the recipe as is and then transfer to the crockpot to keep on warm for the tailgate? Let me know if that works! xx
This is my most used HBH recipe. I have quite literally made it over a dozen times and I’ve never once gotten nothing but stellar reviews from guests. It is phenomenal!
Happy Monday!! I love to hear that this recipe is always a winner, thanks for making it so often:) xTieghan
This was absolutely phenomenal. To anyone thinking about trying this recipe – definitely do it. I made it for a brunch gathering, and it was a hit. It’s not too sweet, and the cream cheese really adds a nice unexpected touch. And* it looks beautiful! I ended up baking it in a Breville smart oven and covered it with foil earlier than I would have expected (about 20 min in) so the top didn’t get too brown. Thanks for the awesome recipe! I’ll definitely be making this again 🙂
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I was wondering if you think it would be possible to bake this ahead of time and then reheat the morning we are going to eat it? I’ve made it several times and is my go to recipe! But will be traveling and I’m hoping this would work as it would be easier.
I would just make through step 3 and then finish the recipe when you are ready to enjoy! I hope this helps, let me know if you have any other questions! xTieghan
Could this be prepped a few days in advance and frozen?
Sure, that will work well for you! Please let me know if you have any other questions, I hope you love the recipe!! xx
I have made this ahead and frozen it several times now. I take it out and allow to thaw overnight! So good! And a crowd favourite! Thanks!
Love to hear this Jaimee!! Thanks so much for sharing!!
Super yummy! Made this for a brunch with friends and everyone took home seconds! Instead of 10 oz of fruit preserves, I used about 6.5 oz of Bonne Maman Wild Blueberry Preserves and 6.5 oz Bonne Maman Lemon Curd (1/2 jar of each). It was delicious! I made about 11pm the night before and baked at 9am the next morning–great texture.
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)