Berry Stuffed Croissant French Toast Bake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Breakfast
Ingredients
Scale
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar (divided)
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese (softened)
- 1/2 cup diced strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 7–8 large croissants
Instructions
- In a big mixing bowl, combine eggs, heavy cream, milk, 2 tablespoons granulated sugar, cinnamon, and vanilla extract. Beat until everything is mixed together.
- In another bowl, mix the cream cheese with the remaining sugar until it’s smooth. Then, gently fold in the berries.
- Slice the croissants down the middle to create a “pocket.” Add 2-3 tablespoons of the cream cheese and berry mixture into each croissant. Arrange them in a greased 13×9 baking dish.
- Pour the egg and cream mixture over the croissants. Cover the dish and let it chill in the refrigerator overnight.
- When you’re ready to bake, preheat the oven to 350°F. Bake the dish uncovered for 35-40 minutes or until it turns a beautiful golden brown.
- Once it’s out of the oven, give it a final touch by dusting powdered sugar over the top. Now, your Berry Stuffed Croissant French Toast Bake is ready to be enjoyed!
