Raspberry Croissant French Toast Bake

Name: Raspberry Croissant French Toast Bake
Prep time: 2 h 15 min
Cook time: 1 h
Total time: 3 h 15 min
Yield: 8 servings
Ingredients: 1 ¼ pounds fresh croissants; 1 8-ounce package cream cheese, cubed; 2 ½ cups fresh raspberries; 12 large eggs; 2 cups whole milk; ¼ cup honey; 1 teaspoon vanilla extract; ½ teaspoon kosher salt; 1 tablespoon confectioners’ sugar

User Reviews

4.9

66 reviews

Excellent

Prep Time
2 hrs 15 mins
Cook Time
1 hr
Total Time
3 hrs 15 mins
Servings
8 servings
Course
Breakfast

Raspberry Croissant French Toast Bake

Iris Warren

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Easiest overnight French toast casserole! Prep the night before and bake in the morning. Too easy and so impressive!

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Ingredients

Servings

1 ¼ pounds fresh croissants about 12 medium, cut in half
1 8-ounce package cream cheese, cubed
2 ½ cups fresh raspberries
12 large eggs beaten
2 cups whole milk
¼ cup honey
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 tablespoon confectioners’ sugar

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Instructions

Lightly coat a 9×13 baking dish with nonstick spray. Place half of croissants evenly into the baking dish. Top with half of cream cheese and 3/4 cup raspberries in an even layer. Top with remaining croissants, cream cheese and 3/4 cup raspberries.
In a large glass measuring cup or another bowl, whisk together eggs, milk, honey, vanilla and salt. Pour mixture evenly over the croissants. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 30-35 minutes, or until golden brown and center is firm.
Serve immediately, sprinkled with remaining raspberries and confectioners’ sugar, if desired.