Baked Strawberry Croissant French Toast

Imagine waking up to the irresistible aroma of buttery croissants baked into a luxuriously soft French toast casserole, bursting with juicy, fresh strawberries. This baked strawberry croissant French toast is the epitome of cozy weekend mornings and perfect holiday brunches—effortlessly impressive yet surprisingly simple to prepare.

The tender croissant pieces soak up a fragrant custard infused with warm spices and vanilla, creating a dreamy, custardy texture with every bite. Topped with a luscious homemade strawberry compote and a dollop of whipped cream, it’s a sweet, comforting treat your family and guests will adore.

Ingredients

• French croissants (12–16 pieces): Day-old or slightly stale croissants roughly chopped to absorb the custard for a tender interior.
• Almond milk (2 cups): Room temperature milk adds creaminess while keeping it dairy-free and light.
• Large eggs (6, beaten): Provide structure and richness to the custard soaking into croissants.
• Pure maple syrup (½ cup): Natural sweetness that balances the tart berries with warm, caramel notes.
• Strawberry preserves (3 tbsp, optional): Enhances strawberry flavor and adds a silky texture to the custard mixture.
• Vanilla extract (2 tsp): Adds warm aromatic depth that complements the sweet strawberries perfectly.
• Ground cinnamon (1 tsp): Provides cozy warmth and subtly enhances flavor complexity.
• Ground nutmeg (½ tsp): Adds a hint of spicy sweetness to the custard base.
• Pinch of ground allspice: Introduces a subtle, aromatic layer mimicking holiday flavors.
• Sea salt (½ tsp): Balances the sweetness while enhancing all the other flavors.
• Sliced fresh strawberries (3–4 cups): Fresh strawberry pieces scattered inside for juicy bursts throughout the casserole.
• Strawberry topping ingredients: Additional 2 cups sliced strawberries, ¼ cup organic cane sugar, ¼ cup filtered water, and 1 tsp freshly squeezed lemon juice for a vibrant homemade compote.
• Powdered sugar: For a light, elegant dusting to finish each serving.
• Coconut whipped cream: Optional plant-based topping that adds richness and creaminess.

Instructions

Prepare the Baking Dish

Preheat your oven to 350°F (175°C) to ensure even baking. Grease a 9×13-inch baking dish lightly with butter or non-stick spray so the French toast casserole doesn’t stick and turns out golden crispy on top.

Arrange Croissants and Strawberries

Spread the roughly chopped croissant pieces evenly across the prepared dish. Scatter 3–4 cups of fresh sliced strawberries evenly throughout the croissants to infuse juicy, fruity bursts throughout the casserole as it bakes.

Whisk Custard Mixture

In a large bowl, whisk together room temperature almond milk, beaten eggs, pure maple syrup, strawberry preserves (optional), vanilla extract, ground cinnamon, nutmeg, allspice, and sea salt. Combining these ingredients creates a flavorful custard that seeps into every croissant piece, building rich layers of texture and aroma.

Soak and Refrigerate (Optional)

Pour the custard evenly over the croissants and strawberries. Gently press down the bread to ensure it soaks up the custard fully and evenly. For deeper flavor and a more custardy texture, cover and refrigerate the assembled casserole for 30 minutes to overnight.

Bake Until Golden and Set

Bake the casserole uncovered for 40–50 minutes at 350°F. The top should become beautifully golden, while the center remains set but still slightly soft and tender. Allow the casserole to rest for 10 minutes after baking to finish cooking and set perfectly.

Prepare the Strawberry Topping

While baking, combine 2 cups fresh sliced strawberries, organic cane sugar, filtered water, and lemon juice in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally until slightly thickened. This natural compote adds bright, tangy sweetness as a delicious topping.

Serve with Sweet Finishes

Dust the baked croissant French toast with a light sprinkle of powdered sugar. Spoon warm strawberry topping over each slice and finish with a dollop of coconut whipped cream or regular whipped cream for extra richness and presentation.

Storage Tips

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain its custardy texture without drying out.

Serving Suggestions

Serve this baked French toast with fresh fruit salad, a side of crispy bacon or sausage, and a hot cup of coffee or tea to create a well-rounded, festive brunch experience.

FAQs

Can I use a different milk instead of almond milk?

Yes, whole milk, oat milk, or any other milk of choice works well to create a creamy custard base.

Can I prepare this recipe vegan?

To make a vegan version, substitute eggs with a flax or chia egg mixture and use dairy-free milk with coconut whipped cream for topping.

Can I freeze leftovers?

Yes, freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat gently before serving.

Is it okay to use fresh croissants?

Slightly stale croissants absorb the custard better. Fresh croissants may become too soggy or fall apart.

How do I make this ahead for a brunch party?

Assemble the casserole the night before, refrigerate overnight, then bake fresh the following morning for stress-free hosting.

Can I substitute the strawberry preserves?

You can leave out preserves or substitute with raspberry or other fruit preserves for a different berry flavor.

What can I serve with this for a complete meal?

Pair with bacon, sausage, fresh fruit, or a green salad for a balanced and filling brunch.

Baked Strawberry Croissant Toast

Delicious croissants baked in a custard with fresh strawberries, topped with a simple strawberry sauce. Ideal for brunch or cozy breakfasts, combining buttery, soft, and fruity flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course baking, Breakfast

Cuisine French

Servings 8 people

Calories 450 kcal

Equipment

• 1 9x13-inch baking dish
• 1 large bowl
• 1 small saucepan
• 1 whisk

Ingredients

  

• 12 –16 croissants roughly chopped
• 2 cups almond milk room temperature
• 6 large eggs beaten
• ½ cup pure maple syrup
• 3 tbsp strawberry preserves optional
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch ground allspice
• ½ tsp sea salt
• 3 –4 cups sliced strawberries

• 2 cups sliced fresh strawberries
• ¼ cup organic cane sugar
• ¼ cup filtered water
• 1 tsp freshly squeezed lemon juice

• Powdered sugar for dusting
• Coconut whipped cream or regular whipped cream for serving

Instructions

 

• Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
• Spread the chopped croissants evenly in the prepared baking dish and scatter 3 to 4 cups of sliced strawberries over them.
• In a large bowl, whisk together almond milk, beaten eggs, maple syrup, strawberry preserves if using, vanilla extract, cinnamon, nutmeg, allspice, and sea salt.
• Pour the custard mixture evenly over the croissants, gently pressing down so the bread absorbs the liquid. For deeper flavor, cover and refrigerate for 30 minutes to overnight (optional).
• Bake uncovered for 40 to 50 minutes, until the top is golden and the center is set but still slightly soft. Let cool 10 minutes before serving.
• To make the strawberry topping, combine fresh strawberries, organic cane sugar, filtered water, and lemon juice in a small saucepan.
• Simmer over medium heat for 8 to 10 minutes, stirring occasionally until slightly thickened. Let cool slightly before serving.
• Dust the baked French toast with powdered sugar, spoon warm strawberry topping over each serving, and add a dollop of whipped cream.

Notes

• Slightly stale croissants work best for custard absorption.
• Optional: add white chocolate chips for indulgence.
• Store leftovers refrigerated for up to 3 days; reheat gently.