Raspberry Croissant French Toast Bake
Ingredients
- 1 ¼ pounds fresh croissants, about 12 medium, cut in half
- 1 8-ounce package cream cheese, cubed
- 2 ½ cups fresh raspberries
- 12 large eggs, beaten
- 2 cups whole milk
- ¼ cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon confectioners' sugar
Instructions
- 1
Lightly coat a 9×13 baking dish with nonstick spray. Place half of croissants evenly into the baking dish. Top with half of cream cheese and 3/4 cup raspberries in an even layer. Top with remaining croissants, cream cheese and 3/4 cup raspberries.
- 2
In a large glass measuring cup or another bowl, whisk together eggs, milk, honey, vanilla and salt. Pour mixture evenly over the croissants. Cover and place in the refrigerator for at least 2 hours or overnight.
- 3
Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
- 4
Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 30-35 minutes, or until golden brown and center is firm.
- 5
Serve immediately, sprinkled with remaining raspberries and confectioners' sugar, if desired.
