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Baked Strawberry and Cream Stuffed Croissant French Toast.

This Baked Strawberry and Cream Stuffed Croissant French Toast is a decadent, flaky breakfast treat bursting with luscious cream cheese and bright strawberry jam.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Brunch
Cuisine: American, French
Keyword: Baked, Brunch, Cream Cheese, Croissant, Easy, French Toast, Strawberry
Servings: 6 servings

Ingredients

  • 4 large eggs beaten
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons St. Germain (elderflower liquor) optional
  • 0.5 teaspoon kosher salt
  • 6-8 small day-old croissants
  • 8 ounces cream cheese at room temperature
  • 0.33 cup high-quality strawberry jam
  • 3 tablespoons melted salted butter plus more for the pan
  • 2 tablespoons brown sugar for sprinkling on top
  • 2 tablespoons real maple syrup mixed into custard and for serving
  • 1 cup fresh strawberries sliced horizontally
  • whipped cream and maple syrup for serving, optional

Instructions

Step 1: Prep the custard mixture

  • In a large bowl, whisk together the beaten eggs, whole milk, 1 tablespoon vanilla extract, St. Germain (if using), kosher salt, and real maple syrup until fully combined. Set aside.

Step 2: Prepare the cream cheese filling

  • Using an electric mixer or a whisk, beat the cream cheese until smooth. Add the strawberry jam and 1 teaspoon vanilla extract, mixing until you have a creamy, well-blended filling.

Step 3: Slice and stuff the croissants

  • Using a sharp knife, slice each croissant horizontally, creating a pocket without cutting all the way through. Spoon the cream cheese and strawberry jam mixture evenly inside each croissant, then gently press them closed.

Step 4: Assemble in the baking dish

  • Lightly butter your baking dish. Arrange the stuffed croissants in a single layer, snug but not overcrowded. Slowly pour the custard mixture over the croissants, making sure each is well soaked. Let them sit for 10–15 minutes to absorb the custard.

Step 5: Add toppings and bake

  • Preheat your oven to 350°F (175°C). Brush the tops of the croissants with melted salted butter, then sprinkle brown sugar evenly over them. Bake uncovered for 25 to 30 minutes, or until the custard is set and the tops are golden brown and caramelized.

Step 6: Serve

  • Once baked, let cool for a few minutes. Serve the croissant French toast warm, topped with freshly sliced strawberries, a dollop of whipped cream, and a drizzle of maple syrup for extra indulgence.

Equipment

  • Large Mixing Bowl
  • Electric mixer or hand whisk
  • Baking Dish (9x13-inch)
  • Sharp Knife
  • Spoon or Spatula
  • Basting Brush

Notes

  • Use day-old croissants to prevent sogginess and ensure they soak up the custard perfectly.
  • Let the croissants soak in the custard for 10–15 minutes to achieve a custardy texture inside.
  • Chill the stuffed croissants briefly before soaking to help prevent filling leakage during baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a toaster oven for best texture.
  • Omit elderflower liquor for an alcohol-free version or substitute with orange blossom water or extra vanilla extract.