Last year, we were basically snowed in on Valentine’s Day (Duke shut down for several days and the roads were a disaster), so on Valentine’s morning, knowing that we weren’t going to be going anywhere sans children to celebrate, I made this raspberry puff pancake and we had a fun family breakfast.
It was so delightful, that I thought it’d make for a nice family tradition. And, of course, it gives me a good excuse to make something from my ever-growing Breakfast board on Pinterest.
This Baked Croissant French Toast is the perfect dish to make for a Valentine’s Day breakfast, since you can assemble it the night before (although, I’ve made it the morning of, let it sit for 30 minutes and then stuffed it right in the oven, and it was fantastic that way too).
Also, cream cheese and croissants are pretty much the two favorite foods of everyone in our family.
I made this Baked Croissant French Toast for Christmas morning with my parents in Las Vegas and there were no complaints when it made a second appearance. I made strawberry sauce to top it with, and we had bacon and apple cider and it was delicious.
Baked Croissant French Toast with Lemon Cream Cheese
- 4 large croissants if they are a little stale, all the better
- 4 oz cream cheese softened
- 1 cup powdered sugar divided
- 2 lemons
- 2 eggs
- 1 cup milk
Strawberry Sauce for serving:
- 1 1/2 cup strawberries roughly chopped
- 1 1/2 cup water
- 1/4 cup sugar or more to taste
Cut the croissants in half and then split open (like you're making a sandwich). Set aside.
In the bowl of stand mixer, beat together the cream cheese, zest of one lemon, strained juice of one lemon, and 1/2 cup powdered sugar.
Spread the cream cheese mixture over each half of the croissants and then put the tops and bottoms back together. Arrange the pieces evenly in a baking dish (mine is about a 5x9).
In the same bowl that had the cream cheese mixture (no need to wash it out first), whisk together the eggs, milk, juice and zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour over the croissants and cover with foil.
Refrigerate overnight. In the morning, preheat the oven to 350. Bake covered for 30 minutes, then remove the foil and bake for another 20 minutes or until the croissants are golden brown.
Let stand for 5-10 minutes before serving, and top with strawberry sauce.
To make strawberry sauce, combine the strawberries, water, and sugar in saucepan and bring to a boil. Reduce the heat to medium low and let cook 10-15 minutes until the strawberries are falling apart and the liquid is thickening. Add more sugar to taste if desired.
(adapted from Our Best Bites)