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Closeup of Baked Strawberry Croissant French Toast
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5 from 5 votes

Baked Strawberry Croissant French Toast

Baked Strawberry Croissant French Toast is the ultimate homemade dairy-free breakfast or brunch meal for the entire family.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Brunch
Keyword: baked, breakfast, brunch, croissant, dairy-free, easy, french toast, spring, strawberry
Servings: 8 servings
Calories: 362kcal
Author: Shanika

Ingredients

FRENCH TOAST:

  • 12-16 croissants, roughly chopped
  • 2 cups Almond milk, at room temp. (You can use your favorite plant-based milk or regular milk, if preferred!)
  • 6 large organic eggs, beaten
  • ½ cup pure maple syrup
  • 3 Tbsps strawberry preserves, at room temp. (optional)
  • 2 tsps vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of ground allspice
  • ½ teaspoon sea salt
  • 3-4 cups sliced strawberries

SIMPLE STRAWBERRY TOPPING:

  • 2 cups sliced fresh strawberries
  • ¼ cup organic cane sugar
  • ¼ cup filtered water
  • 1 teaspoon freshly-squeezed lemon juice

TOPPINGS:

  • Powdered sugar, for sifting
  • Coconut whipped cream (You can also use regular whip for non-dairy option)

Instructions

TO MAKE FRENCH TOAST:

  • Lightly grease a large baking dish (9 x 13″) with vegan butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
  • In a large bowl, whisk together the milk, eggs, vanilla, strawberry preserves (if using), maple syrup, vanilla, cinnamon, nutmeg, allspice, and salt, and set aside so that everything marries together and activates, about 5 minutes.
  • Next, add the chopped croissants into the prepared baking dish and spread around evenly.
  • Pour the liquid mixture atop croissants, generously covering all pieces.
  • Bake casserole for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).

TO MAKE THE SIMPLE STRAWBERRY TOPPING:

  • In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thicken a bit, about 5-6 minutes. Remove from heat and let cool.
  • Remove the french toast from oven and let cool for 5 minutes or so before topping it with the powdered sugar, strawberry topping, and coconut whipped cream. To serve, cut into desired sized squares pieces. Drizzle with maple syrup, if desired!
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
  • MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.
 

Nutrition

Calories: 362kcal | Carbohydrates: 52g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 447mg | Potassium: 296mg | Fiber: 3g | Sugar: 31g | Vitamin A: 527IU | Vitamin C: 54mg | Calcium: 153mg | Iron: 2mg