Raspberry Croissant French Toast Bake
This Raspberry Croissant French Toast Bake by Ashleigh Scott features buttery croissants, sweetened cream cheese and E.D.SMITH® raspberry pie filling. It comes together easily and is the perfect size to feed a hungry crowd making it the perfect addition to your next family breakfast.
- 8 oz. (250 g.) Brick Cream Cheese Softened
- 2 tbsp. Icing sugar
- 1/4 cup (160 g.) E.D.SMITH® Raspberry Pie Filling, plus 5-8 tbsp for layering the casserole
- 6 large eggs
- 2 cups (472 ml.) Whole Milk
- 1 tbsp. Pure Vanilla Extract
- 1 tsp. Cinnamon
- ¼ tsp. sea salt
- 10 medium sized day old croissants, torn or cut into sections
- 1 tbsp. Cinnamon sugar + 1 tbsp granulated sugar mixed
- 5 tbsp. (75 g.) Cold Butter cut into thin slices
- Fresh raspberries and icing sugar for garnish
- Whipped cream and syrup for serving
- Grease a 9x13 casserole dish and set aside.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine room temperature cream cheese and icing sugar until smooth and no lumps remain. Use a spatula to scrape down the sides of the bowl as necessary.
- In a small bowl add 3/4 cup (170 g.) of the sweetened cream cheese mixture, reserving the rest. Add 1/4 cup (80 g.) of E.D.SMITH® Raspberry Pie Filling and mix until smooth. Set aside.
- In a separate large bowl add the eggs, milk, salt, vanilla and cinnamon and whisk to combine until eggs are well incorporated. Dip half the cut-up croissants in this custard mixture and make sure they are all fully coated. Remove the pieces and place them along the bottom of the prepared baking dish.
- Dollop the raspberry cream cheese mixture and the remaining sweetened cream cheese onto the first layer of croissants. Add a few additional spoonfuls of raspberry pie filling to the bottom layer of croissants and sprinkle with half of the cinnamon sugar.
- Submerge the remaining croissant pieces into the custard mixture until fully coated and arrange them over the first layer of croissants. Spoon any remaining custard from the bottom of the bowl over the top of the croissants.
- Add a few more spoonfuls of raspberry pie filling onto the croissants and sprinkle with remaining cinnamon sugar.
- Cover tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F and remove the dish from the fridge. After removing the plastic wrap, place the thinly sliced butter evenly over the surface of the croissants.
- Bake in the preheated oven for 40-50 minutes or until the french toast is golden brown and crisp. Check the french toast mid bake and if you find the croissants are browning too quickly, loosely place foil over the french toast for the remainder of the bake time.
- Allow the french toast to sit at room temperature for 10-15 minutes.
- Dust with icing sugar, whipped cream and fresh raspberries. To serve, slice the french toast into wedges, drizzle with maple syrup and enjoy!