Breakfast just got a whole lot sweeter with this Berry Stuffed Croissant French Toast Bake! Large croissants are stuffed full of a sweet berry and cream cheese filling and baked in the oven for a decadent brunch perfect for weekends, holidays, and everything in between. 

What Is Croissant French Toast Bake? 

An elevated version of standard oven baked french toast recipes, this croissant french toast bake features jumbo croissants that are stuffed full of a cream mixture. Coated with a classic egg mixture, the finished result is giant flaky croissants that are crisp on the outside yet soft and sweet in the center. Plus, they’re easy to make ahead of time and perfect for serving! 

Sweet Ingredients You’ll Need

For this croissant french toast bake, we took all of the standard components of french toast and made them even sweeter! Here’s what you’ll need: 

  • Eggs – Crucial to any french toast recipe, eggs are used to lock in moisture and provide structure to the custard coating. 
  • Milk and Heavy Cream – When combined with eggs, these create the most indulgent custard that soaks into your croissants for the most decadent taste.  For extra richness, swap out the milk with half and half or more heavy cream. Or, to make this recipe dairy-free use non-dairy milk instead! 
  • Flavor Enhancers – Cinnamon, sugar, vanilla extract, and salt are used to enhance the natural sweetness of the rest of the ingredients. 
  • Cream Cheese – Softened at room temperature, this combines with the berries for a dessert-like filling.
  • Berries – For incredible flavor and the prettiest colors, we used a combination of strawberries, blueberries, and raspberries! 
  • Croissants – We highly recommend using pre-baked jumbo croissants as they are easiest to stuff. It might sound weird, but make sure they are stale! This will allow them to soak up the custard for thick, sweet bread. 
overhead of one croissant stuffed with berries and cream cheese

How to Make Berry French Toast Boats

Bright and beautiful once baked, this croissant french toast looks like it took all day to make! Luckily, it comes together in just a few minutes and soaks overnight for a quick brunch that tastes even better than it looks. Just follow the instructions below! 

  1. Whisk together the ingredients for the custard
  2. In a second bowl, combine the cream cheese and remaining sugar until a smooth texture is formed. Then, gently fold in the berries
  3. Slice the croissants down the center, but don’t slice all the way through! You just want to create a sort of pocket to hold the filling. 
  4. Stuff each croissant with the cream cheese filling, and arrange them in a greased baking dish
  5. Pour the custard on top, making sure to fully coat each croissant. Cover the baking pan, and refrigerate it overnight
  6. In the morning, preheat the oven, and bake your berry french toast uncovered until the bread is golden brown. 
  7. Shower with powdered sugar, and serve warm
We earn a commission if you make a purchase, at no additional cost to you.
02/26/2024 02:34 pm GMT
side view of berry stuffed croissant french toast with pouring of custard

Do I Have to Use Croissants?

Rich, buttery, and sinfully delicious, there’s just something truly special about croissant french toast. However, if you don’t have any or can’t find them when you run to the store, don’t worry! Any thick, dense bread like Challah, Brioche, or French will do. 

Can I Make This Recipe Ahead of Time? 

Yes! Store leftovers in the fridge for up to 5 days. Or, freeze it for up to 3 months! Then, when you’re ready to serve, just let it thaw in the fridge overnight, and warm it in the oven.

More Brunch-Worthy French Toast Recipes

Looking for more baked french toast recipes? Try out these indulgent dishes! 

overhead berry stuffed croissant french toast on a platter with powdered sugar

Berry Stuffed Croissant French Toast Bake

5 from 15 votes
Author: Food Dolls
Servings: 8 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Breakfast just got a whole lot sweeter with this Berry Stuffed Croissant French Toast Bake! Large croissants are stuffed full of a sweet berry and cream cheese filling and baked in the oven for a decadent brunch perfect for weekends, holidays, and everything in between.


  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup granulated sugar divided
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon vanilla extract
  • 8 ounces cream cheese, room temperature
  • 1/2 cup diced strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 7-8 large croissants


  • In a large mixing bowl add eggs, heavy cream, milk, 2 Tablespoons granulated sugar, cinnamon, salt, and vanilla extract. Beat until just combined.
    6 large eggs, 1/2 cup heavy cream, 1/2 cup milk, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1 Tablespoon vanilla extract, 1/2 teaspoon kosher salt
  • In a second bowl add cream cheese, and remaining sugar. Mix until smooth. Fold in the berries.
    8 ounces cream cheese, room temperature, 1/2 cup diced strawberries, 1/2 cup blueberries, 1/2 cup raspberries
  • Slice the croissants down the center, to make a "pocket" add 2-3 Tablespoons of the cream cheese filling. Arrange in a 13×9 greased baking dish.
    7-8 large croissants
  • Pour the custard filling over the croissants. Cover. and refrigerate overnight.
  • Preheat oven to 350 degrees Fahrenheit. Bake uncovered for 35-40 minutes or until golden brown.
  • Shower with a dusting of powdered sugar!



Serving: 1serving | Calories: 474kcal | Carbohydrates: 42g | Protein: 11g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 203mg | Sodium: 483mg | Potassium: 215mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1183IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!
overhead berry stuffed croissant french toast on a platter with powdered sugar

Food Dolls

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I accidentally added the 1/2 cup of sugar to the egg mixture (the list of ingredients below the instructions confused me). I am hoping it just makes it more delicious.

  2. Hi, I made this tonight and am leaving it to soak until tomorrow morning. I could only find fresh croissants. I guess we will see how it comes out. I will let you know.

  3. 5 stars
    WOW!!! I knew it was going to be good, but WOW!!! This recipe is so delicious. Ive made this 3 times now, twice at home and once for my work crew….it was a winner with everyone.

  4. I want to make this for Christmas morning but I have work on Christmas Eve night. Can I refrigerate from 12pm Christmas Eve and serve Christmas morning or is that too long to soak?

  5. Is was amazing!! I’m a high school culinary teacher and I used it for one of my kitchen labs. I made a strawberry berry and blueberry compote so my students could practice their plating skills. I wish I could share some of the photos. Then my family and I had breakfast for dinner. Twas delicious!

    1. We personally have not tried this as a freezer meal, however, it can be done! Just put it together as the recipe instructions, let cool and freeze. She can thaw in the refrigerator overnight and bake at 350 degrees F. for 20-30 minutes or until heated through.

  6. 5 stars
    10/10 recommend making this! It was super simple to put together. They recommend letting it sit overnight which is so nice to be able to prep the night before and just quickly bake in the AM! I made this for our family for Easter and it was a huge hit! I believe I used 6 crossiants so I did have a little extra filling, but I just overfill them and it was fine!

  7. Made it for breakfast this morning, and oh my goodness. This is a new favorite. Absolutely delicious!

  8. I plan on making this tonight for Easter brunch, but I could only find mini croissants. I plan on making 30 of them. Should I double the recipe, or do you think the normal batch would be enough. I’m just worried it would be too much custard.