Flaky croissants filled with rich cream cheese and a sweet raspberry filling drizzled with maple syrup make a delicious Raspberry Cream Cheese Croissant Bake.
This overnight egg breakfast casserole is perfect for a special breakfast or brunch like Mother’s Day, Christmas or Easter.
If you enjoy this recipe you may also like our Brioche French Toast Casserole, Egg & Sausage Bake and Egg, Sausage & Brioche Breakfast Casserole.
Croissant French Toast Casserole
We’ve made this casserole twice recently to enjoy just before watching church on tv during our extended time at home in the spring of 2020. My parents typically come over to watch the live stream and I like to have a nice breakfast to share.
My dad enjoys donuts and pastries with a jam filling so I think that’s why he enjoys this Raspberry Cream Cheese Croissant. This recipe has more of a fruit spin on our other cream cheese-filled pastries like our Cinnamon Cream Cheese Bars and our Chocolate Cream Cheese Bars.
This croissant French Toast casserole tastes extra special served with Air Fryer Candied Bacon.
Our most basic casserole with eggs is our Easy Egg & Sausage Casserole. We’ve tried a variety of breakfast casseroles. Using bagels makes Everything Bagel and Sausage Casserole special. And lots of bacon makes Bacon Breakfast Casserole memorable. The croissants are my favorite part of our newest overnight casserole.
Make your own quick raspberry jam, mix with cream cheese and make a croissant sandwich. Soak in eggs overnight and bake. Once garnished with confectioners sugar and fresh raspberries, then drizzle with pure maple syrup for a delicious and memorable meal.
I’ve been craving raspberry flavors lately. Our Raspberry Thumbprint Cookies and Raspberry Crumb Cake Bars.
Raspberry Croissant Bake Tips
- We’ve tried a full 8-ounce block of cream cheese which is really rich and filling, so we prefer 4 ounces. Adjust the recipe based on your preference.
- Cover dish tightly and keep in a level spot in the refrigerator which allows time for the eggs to soak into the croissants.
- Never put a cold dish in a hot oven. Allow the dish to begin warming to room temperature on the counter or place a cold dish in a cold oven and allow them to heat together.
- Keep covered for about an hour, but uncover towards the end so that the top can brown for the last 15 – 20 minutes.
- Tastes good served warm or at room temperature.
- Keep stored in the refrigerator for up to 2 days.
How to Make Raspberry Croissant French Toast
- Make your own quick homemade raspberry jam by combining raspberries, 1/2 cup maple syrup and salt.
- Bring to a boil over high heat and stir often. Once boiling reduce to medium heat and keep cooking until berries are broken down.
- Once berries are mushy remove raspberry mixture from heat and add cream cheese. Stir until the mixture is fairly smooth. There may be some small clumps that remain.
- In a mixing bowl beat eggs and stir in milk and vanilla. Stir mixture well.
- Spray non-stick cooking spray in a 9×13″ pan. Cut croissants in half lengthwise.
- Place a flat, single layer of the bottom half of croissants in pan and pour half of egg and milk mixture over top. Be sure the top of each cut side of the croissants are moistened with the egg and milk mixture.
- Drop tablespoons of raspberry and cream cheese mixture on each croissant half. Spread as evenly as possible to make raspberry and cream cheese-filled croissant sandwiches.
- Dip the top half of the croissants in the egg mixture and place on top of raspberry mixture completing sandwiches. Pour remaining egg mixture evenly over the top of the croissants.
- Cover tightly with foil and place in the refrigerator overnight.
- Bake covered French Toast casserole in a 350°F oven for one hour. Uncover and continue baking for 10 – 15 minutes until croissants start to brown on top.
- Garnish with fresh raspberries if desired. Dust with powdered sugar and serve with remaining maple syrup.
Other Sweet Breakfast Recipes:
- Blueberry Muffins {Farmhouse Style}
- Cinnamon Applesauce Muffins
- 34 Best Brunch Recipes
- Captain Crunch Cereal Bars
Printable Raspberry Cream Cheese Croissant Bake Recipe
Raspberry Cream Cheese Croissant Bake
Ingredients
- 9 medium croissants cut in half crosswise
- 12 ounces frozen raspberries
- 1 cup maple syrup
- 1/4 teaspoon salt
- 4 ounces cream cheese softened
- 9 eggs
- 1 1/2 cups eggs
- 2 teaspoons vanilla
- 2 tablespoons powdered sugar
Instructions
- In a medium saucepan combine raspberries, 1/2 cup maple syrup and salt. Bring to a boil over high heat and stir often. Once boiling reduce to medium heat and keep cooking until berries are broken down.
- Remove berry mixture from heat and add cream cheese. Stir until most of the clumps are gone.
- Beat eggs and mix together with milk and vanilla. Stir mixture well.
- Spray non-stick cooking spray in a 9×13" pan. Layer bottom half of croissants in pan and pour half of egg and milk mixture over croissants. Be sure there is a layer of liquid on each croissant half.
- Spread raspberry and cream cheese mixture as evenly as possible over bottom half of croissants.
- Dip the top half of the croissants in the egg mixture and place on bottom halves. Pour remaining egg mixure evenly over the top of the croissants.
- Cover and place in the refrigerator overnight.
- Bake covered casserole in a 350°F oven for one hour. Uncover and continue baking for 10 – 15 minutes until croissants start to brown on top.
- Dust with powdered sugar and serve with remaining maple syrup.
Notes
- We’ve tried a full 8-ounce block of cream cheese which is really rich and filling, so we prefer 4 ounces. Adjust the recipe based on your preference.
- Cover dish tightly and keep in a level spot in the refrigerator which allows time for the eggs to soak into the croissants.
- Never put a cold dish in a hot oven. Allow the dish to begin warming to room temperature on the counter or place a cold dish in a cold oven and allow them to heat together.
- Keep covered for about an hour, but uncover towards the end so that the top can brown for the last 15 – 20 minutes.
- Tastes good served warm or at room temperature.
- Keep stored in the refrigerator for up to 2 days.
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