As we sit on the cusp of May, it's time to think of spring brunches and Mother's Day, which will be here before we know it. If you are looking for a show stopper of a main course that won't have you standing at the stove all morning, look no further. This overnight French toast casserole is crowned with all kinds of fresh berries and served hot out of the oven in the morning drizzled with maple syrup, whipped cream, nuts or chocolate … you get to choose. Get ready for a lot of oohs and aahs!
You can opt to use any number of toppings. For a special occasion brunch, I like fresh berries because they make it pretty and pretty easy. If you have a favorite compote, ripe stone fruits, pears, or even caramelized apples, feel free to use them instead of fresh berries. You could even skip fruit and use nuts, chocolate, caramel, etc … but again, the fruit really makes me smile. Keep the croissants - it's what makes this overnight breakfast casserole hit the high notes.
You can make this casserole part of a decadent brunch spread or opt to simply pour cups of coffee and tea and dig in. However you choose to enjoy it, make sure you take the time to savor each bite!
Fruity Croissant Baked French Toast
- 4-6 large croissants, sliced lengthwise into thin strips
- 4 eggs
- ¾ cup milk, half and half, or heavy cream
- 2 teaspoons vanilla extract
- 4 ounces fresh strawberries, hulled and sliced into bite-sized pieces
- 4 ounces fresh blueberries
- 4 ounces fresh blackberries
- 4 ounces fresh raspberries
Preheat the oven to 400°F. Grease a 9x9-inch glass baking dish with butter or coconut oil. Arrange the sliced croissants in a way that covers the bottom of the dish evenly. Set aside.
Crack the eggs into a resealable quart jar. Add the dairy of your choice and the vanilla extract. Seal the jar and shake vigorously until a thick custard forms. If you don't have a jar, you can whisk the ingredients together briskly in a bowl. Pour the egg mixture over the croissants in the baking dish.
Sprinkle the top of the croissants with the fresh berries. Cover the top of the dish with aluminum foil.
Bake the dish, covered, for 30 minutes in the preheated oven. Carefully remove the foil and bake for an additional 15 minutes or until the top of the croissants look crisp and light golden brown. Serve hot with maple syrup, whipped cream, and any other toppings your heart desires.
- Yields: 6 servings
- Preparation Time: 1 hour