There’s something magical about transforming simple ingredients into something that looks and tastes like it came from a boutique café and that’s exactly what this strawberry croissant french toast does. This recipe is more than just a breakfast dish; it’s a love letter to mornings that start slow, with warm coffee in hand and the smell of cinnamon, vanilla, and baked strawberries filling the air.
I first made this strawberry croissant french toast when I had a few leftover croissants and a basket of ripe strawberries that were just starting to soften. I didn’t want them to go to waste and instead, I created something unforgettable. What I love most is how each buttery croissant slice soaks up the rich custard while still staying flaky, and how the baked strawberries melt slightly into jammy sweetness. It’s now a family favorite for birthdays, baby showers, and anytime we need a little weekend indulgence.
Whether you’re hosting a holiday brunch or just treating yourself, this is one of those recipes that feels special without the stress.
Why It Works
This strawberry croissant french toast works so well because it brings together texture, flavor, and simplicity in one dish. Here’s why this recipe is a keeper:
- Croissants are superior to bread when it comes to soaking up custard. The buttery, flaky layers hold on to the creamy filling while keeping their shape.
- Strawberries add a pop of flavor that balances out the richness. They provide acidity and sweetness in every bite.
- It’s perfect for make-ahead prep. You can assemble it the night before, and just pop it in the oven the next morning.
- It looks stunning when served. The golden, puffed croissants with fresh strawberry slices peeking through make for an eye-catching centerpiece on any table.
- It’s versatile. You can easily switch the fruit, add cream cheese or Nutella, or bake it in ramekins for single-serve versions.
This recipe also builds on the elegance of Buttery Croissant French Toast Breakfast, but elevates it with fruity brightness.
Ingredients List
4 large croissants (preferably day-old)
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh strawberries, sliced
1 tablespoon unsalted butter for greasing
Optional toppings: powdered sugar, maple syrup, whipped cream, mint leaves
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Step 1: Prepare the Croissants
Use day-old croissants for the best texture. Slice each one in half horizontally and set aside. If your croissants are fresh and soft, you can lightly toast them in the oven for 5 minutes to dry them slightly this helps absorb the custard without getting soggy.
Step 2: Make the Custard
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Whisk until the mixture is smooth and evenly combined.
Step 3: Assemble the Bake
Grease a 9×13-inch baking dish with butter. Place the bottom halves of the croissants in the dish. Layer the sliced strawberries evenly across the croissants, then top with the croissant tops to create little “croissant sandwiches.”
Step 4: Soak and Rest
Pour the custard evenly over the croissants, making sure each piece is well coated. Gently press down on the croissants so they soak up the mixture. Cover the dish with foil and refrigerate for at least 30 minutes, or overnight if prepping ahead.
Step 5: Bake
Preheat the oven to 350°F (175°C). Bake the dish uncovered for 35 to 40 minutes, until the top is golden brown and puffed, and the custard is set.
Step 6: Serve
Let the dish cool slightly before serving. Top with powdered sugar, whipped cream, a drizzle of maple syrup, or more sliced strawberries.
For another fruit-forward favorite, try The Ultimate Guide to Strawberry Heart Hand Pies.
Serving & Garnish
What truly elevates this strawberry croissant french toast is how you serve it. This dish doesn’t just taste amazing it presents beautifully and invites creativity:
- Powdered sugar adds a delicate, café-style touch.
- Maple syrup or strawberry sauce enhances the berry sweetness.
- Fresh mint leaves brighten the plate and contrast the warm tones.
- Whipped cream or mascarpone turns it into a luxurious dessert-style brunch.
- Toasted almonds or pistachios add crunch and complexity.
Serve this with a side of smoked bacon or breakfast sausage for that sweet-savory balance, or pair it with mimosas and fresh-squeezed orange juice for a full brunch spread.
Common Mistakes to Avoid
Even an easy dish like this strawberry croissant french toast has a few traps to avoid:
- Fresh croissants can become mushy. Let them dry slightly first.
- Don’t skip the soaking time. The longer the custard sits in the croissants, the better the texture.
- Don’t underbake or overbake. The center should be set but not dry.
- Avoid uneven layers. Distribute fruit and custard evenly for consistent results.
- Use fresh strawberries. Frozen can work in a pinch but may add extra moisture.
Storage & Reheating
This strawberry croissant french toast is just as good the next day maybe even better.
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Slice into individual portions, wrap in foil and plastic, and freeze for up to 2 months.
Reheat: Microwave a slice for 1–2 minutes, or reheat in a 325°F oven until warm.
Rita’s Note
I’ve made this strawberry croissant french toast more times than I can count for Sunday brunch, Easter morning, Mother’s Day, and even breakfast-for-dinner nights. The reaction is always the same: smiles, second helpings, and recipe requests. What I love most is how flexible it is. Out of strawberries? Try blueberries or peaches. Want a richer filling? Add cream cheese between the croissant layers. Hosting a big group? Double the recipe in a larger pan. It’s a showstopper without being stressful, which is my kind of cooking.
And if you’re looking for more brunch inspiration, you can always count on my Sourdough French Toast for a tangy twist.
FAQs
Can I use frozen croissants?
Yes, just thaw them first and dry them slightly before using.
Can I use frozen strawberries?
You can, but fresh strawberries give the best flavor and appearance. Thaw and drain well if using frozen.
Can I make this dairy-free?
Absolutely. Use almond milk or oat milk and coconut cream in place of dairy.
What if I don’t have heavy cream?
Substitute with more whole milk or use evaporated milk for similar richness.
Can I make this in advance?
Yes assemble the night before and bake the next morning for a stress-free breakfast.
Conclusion for keyword
This strawberry croissant french toast is more than a breakfast it’s an experience. With flaky croissants, sweet strawberries, and creamy vanilla custard baked into a golden, puffed masterpiece, it’s the kind of dish that makes any morning feel like a celebration. Whether you’re serving guests or indulging solo, this recipe promises to deliver comfort, elegance, and unforgettable flavor.
Happy cooking with Rita chef ❤️!
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Strawberry Croissant French Toast
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
A sweet and flaky strawberry croissant french toast made with buttery croissants, fresh strawberries, creamy custard, and warm cinnamon perfect for brunch or holiday mornings.
Ingredients
4 large croissants (preferably day-old)
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh strawberries, sliced
1 tablespoon unsalted butter for greasing
Optional toppings: powdered sugar, maple syrup, whipped cream, mint leaves
Instructions
Slice croissants in half horizontally and lightly toast if too soft.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
Grease a baking dish with butter and arrange bottom halves of croissants in the dish.
Layer with sliced strawberries, then top with croissant tops.
Pour the custard evenly over the croissants and gently press down to soak.
Cover and refrigerate for at least 30 minutes or overnight.
Preheat oven to 350°F (175°C).
Bake uncovered for 35–40 minutes or until golden brown and set in the center.
Let cool slightly, then serve with toppings of choice.
Notes
Use stale or day-old croissants for better absorption and texture. You can swap strawberries for raspberries or add a layer of cream cheese for extra richness. This recipe can also be baked in muffin tins for individual servings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 16g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg
Keywords: strawberry croissant french toast, croissant custard bake, berry breakfast casserole, brunch croissant toast