Baked Strawberry Croissant French Toast

Prep Time: 15 mins | Cook Time: 45 mins | Course: Breakfast | Servings: 8

Strawberry and mascarpone cheese stuffed croissant French toast baked with love. Put this beautiful brunch dish together the night before so all you need to do is bake in the morning. Inspired by Ritz ox Chocolates & Chai https://www.chocolatesandchai.com/strawberry-cream-cheese-french-toast-bake/ 

8 croissants, sliced open

1 ½ cups strawberries, hulled and sliced 

4 oz mascarpone cheese, softened 

4 eggs 

2 cups half n half 

½ cup sugar 

1 teaspoon vanilla

1 teaspoon cinnamon 

1 lemon, zested 

Butter a 9” square baking dish. Slice croissants and open them. Fill them with bits of mascarpone cheese and sliced strawberries then close and place them into the baking dish, sort of vertical so they fit. Scatter with a few more strawberries and bits of cheese on top and in between. In a mixing bowl, whisk eggs, half n half, sugar, vanilla, cinnamon, and lemon zest. Pour over the croissants, cover with plastic wrap, and place into the fridge overnight. 

The next morning, remove the plastic wrap and place the casserole in the oven cold. Bake at 350* for 55-60 minutes. The center will be set. 

Serve with whipped cream and maple syrup. 

Strawberry Whipped Cream:

½ cup whipping cream 

1 Tablespoon sugar 

1 Tablespoon crème de fraise or other berry liqueur (or 1 teaspoon extract of choice) 

Whip the cream and sugar together until soft peaks form, drizzle in the strawberry liqueur and continue to whip to medium peaks.