Raspberry Croissant French Toast Bake
Easiest overnight French toast casserole! Prep the night before and bake in the morning. Too easy and so impressive!
My in-laws are coming to town this weekend and after much planning and debating and stressing, I’ve decided this will be the ultimate brunch item that will be served.
It’s ridiculously easy and so unbelievably impressive without any of the fuss or stress. I don’t even know what I was worried about. And I get to prep everything the night before.
So now I don’t have to worry about a single thing in the morning. Nope. I can simply take this out of the fridge, let it sit at room temperature for 30 minutes, and then bake for an hour or so.
And it really looks like the most fancy breakfast item ever that took hours of slaving away in the kitchen, especially with the fresh raspberry topping and that beautiful dusting of confectioners’ sugar. Not to mention that ooey, gooey cream cheese filling. It’s legit so so good.
But shhhhh, let’s not tell my mother-in-law how easy this really was!
Raspberry Croissant French Toast Bake
Ingredients
- 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
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.
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Does the cream cheese melt ? It looks like it is still in pieces.
Hi Sandra! Yes, it certainly melts but it may keep its delicious gooey cube shape. 🙂
What am I doing wrong? I can’t get it done in the middle!
Hi Angela! You can bake for longer as needed (with an aluminum foil tent if it is browning too quickly on the tops) until it is fully cooked through in the middle.
Angela, mine had to bake for over 90 minutes before it was done. After an hour, eggs were still standing in the middle. I set the timer for an additional 15 minutes and it was still soggy in the middle. So I set the timer for an additional 15 minutes and it was almost done. I left it in another 8 minutes and it was perfect! It was room temperature when I started. I wonder if I had too much croissants in it as I used Costco’s croissants and they are rather large in size.
Did you let it warm up a bit as directed before you put it in the oven? Were your croissants too small?
Do you think this would work well as a dessert?
It’s more of a breakfast/brunch item. 🙂
Absolutely proves simple is the best ! Thank you so much and enjoy your day 🙂
French toast casserole is one of the breakfasts that are hard to say no to. 🙂 Love that this can be easily made ahead.
This looks amazing, but in my neck of the woods I would pay alot for doz. Croissants. My question is can i sub. with say brioche,? Or any other ideas,?
Absolutely, Teresa! You can substitute 1 (16-ounce) loaf brioche bread, cubed. 🙂
Looks Yummy! We have gluten sensitivity, has anyone tried gluten free bread or would a thick and hardy sliced bread work??
Looks good