Go Back
Baked Strawberry Croissant French Toast

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
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.