Raspberry Croissant French Toast Bake
Total Time
3 hours 15 minutes
Prep Time
2 hours 15 minutes
Cook Time
1 hour
Rating
4.9 out of 5 stars
(22)
Ingredients
8 servings
- 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
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Preparation
Step 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.
Step 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.
Step 3
Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
Step 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.
Step 5
Serve immediately, sprinkled with remaining raspberries and confectioners’ sugar, if desired.
Step 6
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Chef's notes
This dish is perfect for a brunch setting and can be prepped the night before for convenience.
Top with fresh raspberries and confectioners’ sugar for an impressive presentation.
Ensure the croissants are evenly soaked for the best texture.
