Raspberry Cream Cheese Croissant Bake

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.

Croissant French toast with maple syrup and raspberry cream cheese filling on white plate on yellow plaid napkin

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.

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This croissant French Toast casserole tastes extra special served with Air Fryer Candied Bacon.

White 9x13 pan of raspberry croissant bake with powdered sugar and fresh raspberries

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.

Piece of raspberry cream cheese croissant bake on a white plate with fresh raspberries next to pan

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.
Close up raspberry and cream cheese stuffed croissant French toast with maple syrup

How to Make Raspberry Croissant French Toast

  1. Make your own quick homemade raspberry jam by combining raspberries, 1/2 cup maple syrup and salt.
  2. Bring to a boil over high heat and stir often. Once boiling reduce to medium heat and keep cooking until berries are broken down.
  3. 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.
  4. In a mixing bowl beat eggs and stir in milk and vanilla. Stir mixture well.
  5. Spray non-stick cooking spray in a 9×13″ pan. Cut croissants in half lengthwise.
  6. 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.
  7. 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.
  8. 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.
  9. Cover tightly with foil and place in the refrigerator overnight.
  10. 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.
  11. Garnish with fresh raspberries if desired. Dust with powdered sugar and serve with remaining maple syrup.

Other Sweet Breakfast Recipes:

Printable Raspberry Cream Cheese Croissant Bake Recipe

Cream cheese croissant with raspberries and maple syrup on white plate

Raspberry Cream Cheese Croissant Bake

Servings 9 people
Jennifer @ Plowing Through Life
Flaky croissants filled with rich cream cheese and a sweet raspberry filling drizzled with maple syrup make a delicious Raspberry Cream Cheese Croissant Bake.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

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.

Nutrition

Calories: 521kcalCarbohydrates: 58gProtein: 16gFat: 25gSaturated Fat: 12gCholesterol: 366mgSodium: 495mgPotassium: 339mgFiber: 4gSugar: 32gVitamin A: 1062IUVitamin C: 10mgCalcium: 129mgIron: 3mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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