Raspberry Croissant French Toast Bake

Are you cooking more at home due to quarantine times? Breakfast is good for any meal! Try this awesome recipe–Kristen just made it today and it was “thumbs up” all the way!


Raspberry Croissant French Toast Bake

Total Time: 20 minutes prep, 2-8 hours refrigeration time, 1 hour bake

Serves: 8-12


1 pkg. (12 oz.) frozen red raspberries

½ cup pure maple syrup (plus more for serving)

1/8 tsp. cinnamon

½ tsp. salt (divided)

1 Tbsp. cornstarch

1 Tbsp. water

1 8 oz. block of cream cheese, softened

8 eggs

2 cups milk

2 tsp. vanilla extract

8 croissants, split in half crosswise

Confectioner’s sugar


In medium saucepan over high heat, combine raspberries, maple syrup, cinnamon and ¼ tsp salt. Bring to a boil, stirring often. Reduce heat to medium; cook until berries are broken down, about 5 minutes. Meanwhile, stir cornstarch and water together in small bowl, then add to berry mixture; boil 1 minute. Remove from heat. Set aside 1 cup berry mixture.

Add cream cheese to remaining berry mixture in pan. Beat until smooth; scrape into small bowl. In clean bowl, whisk eggs until combined. Whisk in milk, vanilla and remaining ¼ tsp. salt until well combined. Dip bottom halves of croissants in egg mixture; arrange in greased 9 x 13-inch baking dish. Top with dollops of raspberry-cream cheese mixture.

Dip top halves of croissants in egg mixture; arrange on top of casserole. Pour remaining egg mixture into dish. Place dallops of reserved berry mixture on the inside curve of each croissant. Cover with foil and refrigerate 2-8 hours.

Preheat oven to 350 degrees. Bake covered casserole until egg mixture is set and toothpick inserted in center comes out clean, about 1 hour. Uncover and cool on rack 10 minutes prior to serving. Dust with confectioners’ sugar and serve warm or at room temperature. Drizzle with additional maple syrup. You can refrigerate any leftovers—if you have them!


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