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–+ servings

Stuffed Croissant Baked French Toast With Berries And Cream

Delicious light and buttery criossants stuffeced with berries and cream make the pefect make ahead breafkast or brunch
Prep Time15 mins
Cook Time45 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: easy fruit breakfasts, french toast bakes , french toast caccerole bake, breakfast croissants, easy fruit and cream filled croissants, Stuffed Croissant Baked French Toast With Berries And Cream, easy croissant breakfast, breakfast with fruit and cream
Servings: 12
Calories: 155kcal


  • 5 large eggs
  • 3 cups strawberries sliced
  • 1 cup blueberries
  • 1 8 oz package cream cheese
  • 1 cup heavy cream
  • 2 teaspoon vanilla extract
  • 1/2 cup sugar split up to 1/4 cup added to cream cheese plus 1/4 cup added to egg batter


  • Slice strawberries and set aside in a bowl
  • in a medium size bowl whip the cream cheese and 1/4 cup of sugar until smooth
  • Cut each Croissant open and then cut in half
  • Spread about a tablespoon of cream cheese on each side of a croissant and stuff sliced strawberries on a croissant half and place halves back together
  • Place croissants in a 9x 13 baking dish
  • In a large bowl, mix together eggs, cream, vanilla extract and 1/4 cup of sugar
  • Pour egg cream over croissants
  • Over with plastic wrap and place in fridge overnight to absorb liquid
  • When you're ready to bake the french toast cover with tin foil and place in preheated oven at 375 degrees and bake for about 40-45 minutes until liquid is absorbed and croissants are golden brown and slightly crispy.
  • Remove from oven and let them stand at room temperature for about ten minutes
  • Sprinkle powdered sugar over and serve with maple sugar and or whipped cream


Serving: 1g | Calories: 155kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 42mg | Potassium: 112mg | Fiber: 1g | Sugar: 12g | Vitamin A: 430IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg