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Strawberry Croissant French Toast Bake

1/13/2025

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There must have been a whole lot of Georgia kids who wore their pajamas inside out on Thursday night because we woke up to a blanket of snow on Friday morning.❄️ I honestly never heard of that superstition until I moved to the South but I kind of love that Southern kids take meteorological matters into their own hands.   

One the coolest things (pun intended😉) about living in a part of the country that only experiences snow once every 10 years or so is that fact that I get to see it through the eyes of children who are seeing snow for the very first time in their lives. These kids know how to make the best out of a snow day.  They bundle up in their warmest gear, drag their boogie boards and garbage can lids to the steepest hills in the neighborhood and head down with reckless abandoned.🛷  
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I took these pictures on my snowy walk around the neighborhood on Friday.  I enjoyed seeing the normally vibrant yards, blanketed in white.   I also got a good laugh at watching the neighborhood kids (and adults) making snow angels and snowmen in their yards.⛄️   
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This recipe is for all of my fellow Georgia friends who weathered last weekends storm.  No judgment if you got caught up in the hype and accidentally bought a little too much bread and milk in preparation for the storm - I got you.  A good french toast recipe is going to be you're best friend this week to use up all of those superfluous supplies.🍞🥛 

This croissant french toast is decadent and scrumptious but fear not - if you've got regular leftover bread and milk - you can use those too.  It's the thin layer of cream cheese and fresh strawberries really makes this french toast recipe extra special.🍓 
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Strawberry Croissant French Toast Bake
10 Croissants 
8 ounces cream cheese
¼ cup sugar 
10 fresh strawberries 
6 eggs
1 cup half-and-half 
1 teaspoon vanilla 
1 teaspoon cinnamon
2 Tablespoons maple syrup
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Cut croissants in half, leaving one edge attached. 
Whip cream cheese and sugar together.
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Spread cream cheese on one side of each croissant. 
Slice strawberries and layer over cream cheese. 
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Place in baking dish.  
Whisk together eggs, 1/2 & 1/2, vanilla, cinnamon and syrup.
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Pour egg mixture over croissants.  Cover and refrigerate 8 hours. 
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Bake croissants, covered, for 25 minutes at 375.  
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Ciao!
Click here for a printable version of this recipe
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