Cream Cheese Croissant French Toast Bake

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 729
This cream cheese croissant french toast bake is baked with cream cheese, raspberry preserves and served with fresh fruit.
Print Recipe


  • 8 large croissants
  • 6 eggs
  • 1 1/2 cup whole milk
  • 1/2 tsp kosher salt
  • 2 tsp vanilla extract
  • 2 tsp maple syrup optional
  • 2 tsp cinnamon
  • 1 tsp nutmeg optional
  • 8 oz cream cheese the one in the box is easier to work with
  • 4 tbsp raspberry preserves
  • 1/2 cup blueberries
  • 1 cup raspberries
  • 4 tbsp butter


  • Preheat oven to 375 F. In a large mixing bowl, whisk together eggs, milk, salt, vanilla extract maple syrup, cinnamon and nut meg until smooth.
  • Tear croissants into large pieces and combine with french toast mixture. In a greased 13 x 9 baking dish. Add about half of the croissants into the bowl and mix until croissants are soaked then transfer into baking dish. repeat the process with the second half of the croissant. Pour remaining mixture into the baking dish.
  • Cut cream cheese into 1 inch cubes and place a few under croissants and the rest on top of the croissants to make sure you have a good spread of cream cheese throughout the dish
  • Spoon raspberry preserves over croissants and place thinly slice butter over croissants; place in the oven. Bake for 45 minutes, covering loosely with tin foil after 30 minutes. Top with raspberries and blueberries and let cool for about 5 minutes. Serve and enjoy!


Calories: 729kcal | Carbohydrates: 62g | Protein: 18g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 292mg | Sodium: 894mg | Potassium: 349mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1745IU | Vitamin C: 7.8mg | Calcium: 185mg | Iron: 3mg