This Baked Strawberry and Cream Stuffed Croissant French Toast is pretty much unbeatable. It’s not only super easy to make, but it’s also better than any other French toast you’ve had – seriously, it’s that good! Imagine soft, buttery croissants filled with strawberries and rich cream cheese, all baked in a sweet, eggy French toast batter. It’s the perfect make-ahead brunch dish for both spring and summer, and looks amazing when topped with whipped cream, fresh berries, and a drizzle of maple syrup. Trust me, no one will be able to resist this!
I actually came up with this recipe last minute on Sunday, with Mother’s Day in mind. Instead of stressing over what to make, I just went for it. And now, I’m so excited to share it with you! I realized I hadn’t posted anything for a Mother’s Day brunch yet, and usually, I try to share at least one new recipe for the occasion. Most of my brunch dishes are sweet, since that’s what my mom loves most.
She’s a huge fan of anything bready, eggy, fruity, and topped with cream – think Dutch babies, blueberry waffles, crepes, pancakes, and, of course, French toast. She loves them all.
That morning, I was browsing Pinterest when I came across a photo of French toast covered in powdered sugar and berries. It totally inspired me to make French toast, but I wanted to make it extra special for Mother’s Day. I decided to bake it instead of making it the usual way, because let’s be real – standing at the stove flipping French toast all morning isn’t exactly my idea of fun.
Ingredients:
- Large eggs
- Whole milk
- Vanilla extract
- St. Germain (elderflower liqueur)
- Kosher salt
- 6-8 small day-old croissants
- Cream cheese
- High-quality strawberry jam
- Melted salted butter
- Brown sugar
- Real maple syrup
- Fresh strawberries
- Whipped cream and extra maple syrup
And that’s when this idea came to life.
I’ve used croissants for French toast before, but this time, I wanted to do something a little different. Instead of tearing the croissants apart, I decided to keep them whole, stuff them with berries and cream cheese, and bake them on a sheet so they can caramelize in the oven.
At first, I wasn’t sure how it was going to turn out, but let me tell you – this is a game-changer. It’s so easy, looks super impressive, and most importantly, it tastes incredible!
The Process:
The French toast batter is simple: eggs, milk, and vanilla. My secret ingredient is a splash of St. Germain, which is elderflower liqueur. It adds a subtle floral flavor that pairs perfectly with strawberries. If you have it, I highly recommend using it. If not, just stick with vanilla and maybe a pinch of cinnamon.
For the croissants, look for ones that are flaky but on the smaller side. If possible, let them sit out for a day so they’re a bit drier, but if you’re like me and not great at planning ahead, fresh croissants will work just fine. Slice each one open to create a pocket for the berries and cream. It’s really easy, and I’ve got some visuals coming on my Instagram to show you exactly how to do it.
Next, mix together some cream cheese and strawberry jam, then stuff each croissant with the filling. Sounds fancy, but trust me, it’s so simple.
Now, butter up a baking sheet, dip each stuffed croissant in the egg batter, and arrange them on the sheet. Here’s the best part – once the croissants are dipped, you can cover the baking sheet and stick it in the fridge overnight. The next morning, all you have to do is bake them!
A Little Bonus:
Here’s the secret to making this extra special: mix melted butter with brown sugar and maple syrup. Spoon that mixture over the French toast about three-quarters of the way through baking. The sugar and butter caramelize as it bakes, creating a crispy, golden outer layer while the inside stays soft and creamy. It’s seriously mouthwatering!
One thing to note – the syrup mixture might slide off the croissants as they bake, so you’ll want to spoon some of it back over the top during the last bit of baking. Other than that, it’s all super simple!
Finally, I serve the French toast warm with a dollop of whipped cream and a drizzle of maple syrup. For the berries, I love tossing them with a little more St. Germain and vanilla – it makes them extra flavorful and pretty. So simple, so delicious.
When I sent my mom photos of this dish, her reaction was priceless:
“Wow! I want to eat those – NOW! Beautiful!”
“They ALL look SO good!”
And after I finished taking pictures, she devoured them. She said they tasted even better than they looked! This baked croissant French toast definitely has her stamp of approval. We’ll be making it for Mother’s Day for sure. Fresh fruit really makes all the difference, so be sure to grab the best berries you can find at your local market!
