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Baked Berry and Cream Cheese Croissant French Toast

Baked Berry and Cream Cheese Croissant French Toast
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Indulge in the heavenly layers of Baked Berry and Cream Cheese Croissant French Toast, a delightful dish perfect for brunch gatherings or leisurely weekend mornings. This recipe features buttery croissants soaked in a creamy custard, punctuated with sweet berries and rich cream cheese. It’s an effortless way to impress your family and friends without spending hours in the kitchen. The combination of flavors and textures creates an inviting centerpiece that will have everyone reaching for seconds. Whether for Mother’s Day or a sunny Sunday, this dish is bound to become a cherished staple in your breakfast repertoire.

Ingredients

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  • 6 large eggs
  • 1.5 cups whole milk
  • 2 tablespoons real maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 0.5 teaspoon kosher salt
  • 12 cups roughly torn, day old croissants (about 12–16 croissants)
  • 1 jar high-quality fruit preserves (10 ounces)
  • 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 (for serving)
  • Maple syrup (for serving)

Instructions

  1. Grease a 9×13 inch baking dish with butter.
  2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and kosher salt. Toss in torn croissants to soak.
  3. Layer half the soaked croissants in the dish, dollop fruit preserves and cream cheese over them, then add the remaining croissants on top.
  4. Cover with plastic wrap and chill for at least 30 minutes or overnight.
  5. Preheat oven to 375°F (190°C). Add slices of cold butter on top before baking for 45-50 minutes until golden brown.
  6. Whip heavy cream until stiff peaks form; serve warm topped with whipped cream and fresh berries.

Nutrition

Find it online: https://www.fullrecipeshub.com/baked-berry-and-cream-cheese-croissant-french-toast/