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Raspberry Croissant French Toast Bake
4.9 from 66 votes

Raspberry Croissant French Toast Bake

Raspberry Croissant French Toast Bake layers fresh croissants, cream cheese, and raspberries soaked in a custard of eggs, whole milk, honey, vanilla, and salt. The casserole bakes until golden and set, offering a rich combination of soft, creamy, and fruity textures with a touch of sweetness and tang.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
  4. 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.
  5. Serve immediately, sprinkled with remaining raspberries and confectioners’ sugar, if desired.