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We have frequent weekend visitors, and when we’re figuring out food for the weekend, it almost always ends up that our guests take care of breakfast and we take care of the rest. This is super calculated because this way I don’t have to get up early to cook. 😉 Not alllll guests have to bring food, but we live on a lake so summer weekends are jam-packed with friends and family who not only don’t mind bringing food, they insist. The first few times I felt bad, but I’m over it now. My girlfriend, Trish, makes THE BEST overnight French toast casserole and she whipped it up here one day and I was surprised by how quick it came together! I was thinking about it again and having just picked fresh strawberries, was thinking how I could modify it a bit to include fresh berries. When I saw croissants at the grocery store, I knew exactly what I was going to do!
In all of our years coming to Michigan we have never been strawberry picking! I couldn’t resist the urge to stop and pick some and I am so glad I did! The smell was the most amazing thing- I wish we lived next to strawberry fields!
Ready for some French toast? I could eat French toast every day- there are so many ways to make it and it is always so yummy!
First, let’s gather our ingredients:
8 Croissants, sliced horizontally
2 cups vanilla almond milk
6 eggs
1/2 C brown sugar
1 Tbsp cinnamon
1 tsp vanilla
1/4 tsp salt
10 large strawberries, sliced
1 cup blueberries
Next, whisk together all of the ingredients listed after the croissants, but before the berries. Then, just like with regular French toast, dip each croissant in the liquid mixture and lay on the bottom of a well-greased 9×13 baking dish. Once the first layer is in the dish, top with half of the berries. Dip the remaining croissants and layer on top, then top with remaining berries. Pour remaining liquid over croissants and cover tightly. Refrigerator overnight.
When you are ready to bake breakfast, remove the dish from the fridge and bring to room temperature. Pre-heat over to 350f. Bake covered with foil for 45 minutes. Remove foil and bake an additional 15 minutes.
Top with maple syrup and powdered sugar, if desired, and serve with leftover berries. We like it with a side of bacon and a generous Mimosa, so we are sure to start the day off with a good amount of fruit. 😉
Notes:
I’ve made this three times since the end of June, twice with croissants and once with French bread that I cut into 1″ slices. The French bread was just as good! I have also made it with 1C half & half and 1C milk when I didn’t have almond milk on hand. I added 1 tsp of vanilla to the half & half/milk mixture and it, too, was just as good! So you can pretty much use what is in stock in your house and have a great outcome.
If you seem to have a lot of liquid left after dipping, you may not want to add it all to the dish before baking. It shouldn’t look like French Toast Soup, but it should have enough liquid to absorb overnight.
Looks Like Happy’s Favorite Baking Supplies
I love glass Pyrex measuring cups. I have several in all different sizes. They are great because you can microwave them and the handle doesn’t get hot, and for being glass they hold up great being banged around the kitchen. This set is nice because it has every size you could ever need. I use the 8 cup one all the time as a mixing bowl for pancakes, scrambled eggs, soups…just about everything! The 2 cup size is perfect for melting butter for popcorn. Yum!
I also love pretty serving dishes, like this one and this one and this one! These also make great hostess gifts, filled with a ready-to-bake breakfast or dinner, for your host.
Looks pretty good, huh? It really is!
Happy breakfast!
Allison
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Passive Time | 8+ hours |
| Servings |
people
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- 8 croissants, sliced lengthwise (slice like you would for sandwiches)
- 2 cups vanilla almond milk (or regular milk, or half & half- whatever you have- just add 1 tsp vanilla)
- 6 large eggs
- 1/2 Cup brown sugar
- 1 Tablespoon cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 10 large strawberries, sliced
- 1 cup blueberries
- Maple Syrup and powdered sugar, if you'd like
Ingredients
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- Gather your ingredients. Grease 9x13 baking dish. In a large mixing bowl, whisk almond milk, eggs, brown sugar, cinnamon, vanilla and salt. Dip each sliced croissant into mixture, being sure to coat thoroughly, and lay in bottom of baking dish. Add sliced strawberries and blueberries to bottom player of croissants. Dip remaining croissants and layer on top of fruit. Top with remaining berries. Pour remaining liquid over croissants and berries. Cover tightly and refrigerate over night.
- Before baking, remove dish from refrigerator and bring to room temperature. Pre-heat oven to 350f. Bake, covered with foil, 45 minutes. Remove foil and bake an additional 15 minutes.
- Serve hot with maple syrup, powdered sugar, and leftover berries.
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