Strawberry Croissant French Toast Casserole
This decadent overnight breakfast casserole is bursting with fresh strawberries, sweetened cream cheese, and flaky croissants in creamy vanilla custard!
- 10 med. croissants
- 1 (8 oz.) pkg. cream cheese room temperature
- 2 T. confectioner's sugar plus more for dusting
- 6 lg. eggs
- 2 c. half and half
- 1 tsp. vanilla extract
- 1/4 c. plus 1 T. brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 c. strawberries cut into 3/4 to 1-inch pieces
- 1/4 c. cold salted butter thinly sliced
- Maple syrup for serving
- Butter a 9x13-inch casserole dish; set aside. Cut each croissant into 3 pieces; set aside.
- In a medium sized bowl, beat the cream cheese with an electric hand mixer until soft and fluffy about 2 minutes. Add the confectioners’ sugar beat until combined; set aside.
- In a large bowl, whisk together eggs. Add the half and half, vanilla, brown sugar, cinnamon, and salt, whisk until combined. Dip half the croissants into the egg/milk mixture until fully coated.
- Arrange the croissants into prepared casserole dish, dollop with cream cheese, and scatter with 3/4 of the strawberries over the top.
- Dip the remaining croissant pieces in the egg/milk mixture and arrange over the strawberries.
- Pour remaining milk and egg mixture over the entire casserole, gently pressing to absorb the liquid.
- Sprinkle the remaining strawberries over the top of the casserole. Cover the dish with plastic wrap and refrigerate overnight.
- Preheat oven to 375 degrees. Remove the casserole from the refrigerator and discard the plastic wrap.
- Dot thinly sliced butter over the croissants and bake 40-50 minutes, or until the casserole is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover with foil.
- Let stand at room temperature for 10 minutes. Dust with confectioners’ sugar, cut into squares, and drizzle with maple syrup if desired.