To make this Berry and Cream Cheese Croissant French Toast Bake you will need a total time of 1 hour and 30 minutes

 Servings 8-10

Ingredients

  • 6 large eggs, beaten
  • 1 1/2 cups whole milk
  • 2 tablespoons real maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 12 cups roughly torn, day old croissants (about 12-16 croissants)
  • 1 jar (10 ounce) high quality fruit preserves, such as blueberry, strawberry, or blackberry
  • 8 ounces cream cheese, cut into small cubes
  • 6 tablespoons cold salted butter, thinly sliced
  • 1 cup fresh berries, such as blueberries, strawberries, or blackberries
  • 1 cup heavy cream
  • powdered sugar and maple syrup, for serving

Preparation

Here are the instructions to make the Berry and cream cheese croissant

  1. Grease a 9×13 inch-baking dish with butter.
  2. In a large bowl, whisk: the eggs, milk, maple syrup, vanilla, cinnamon, and salt. Add the torn croissants and toss with egg mixture. Arrange half the croissants in the prepared REVOL Belle cuisine baking dish.
  3. Add the jam and cream cheese over the croissants. After, add the remaining croissants over top. No worries if not all of the jam mixture is covered.
  4. Finish by pouring the remaining egg mixture over the croissants. 
  5. Firstly, cover. Secondly place in the fridge for 30 minutes or up to overnight. Last, preheat the oven to 375 degrees F. 
  6. Cut thin slices of butter and lay them over the croissants. 
  7. After that, place in the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the French toast with foil.
  8. Meanwhile, whip the cream in a mixing bowl until stiff peaks form. Stir in 1 tablespoon powdered sugar or maple syrup, if desired.
  9. Serve your dish warm, topped with whipped cream, fresh berries, and maple syrup. The Belle Cuisine dish can go directly on the table.

RECIPE BY HALF BAKED HARVEST – VIEW IT HERE