Strawberry Croissant French Toast


This Strawberry Croissant French Toast is the perfect weekend breakfast to showcase one of spring’s most beautiful gifts – gorgeous red strawberries!

Strawberry Croissant French Toast | Crumbs and Chaos  #strawberry #breakfast #frenchtoast Good morning!  Last Saturday we enjoyed the company of my mom, Megan and her boys while they came to visit.  We happily went out on the first day of strawberry picking and filled two boxes full of beautiful red berries.  There is nothing in the grocery store that even compares to what we picked – they were so sweet and flavorful.  My mom used some to make strawberry jam, for which we’ll be thankful all year long 😉

Strawberry Croissant French Toast | Crumbs and Chaos  #strawberry #breakfast #frenchtoast

I used some of the others to make ice cream and we also ate our fair share.  I had been wanting to make this croissant french toast ever since I got the Our Best Bites Cookbook last fall.  Oh my goodness – this french toast is fabulous for so many reasons…it’s overnight french toast, which means less work to do in the morning…it’s super easy…and it uses both cream cheese and lemon!?  Need I say more?  Well besides, you’re welcome – you’re going to thank me for sharing this!

Strawberry Croissant French Toast | Crumbs and Chaos  #strawberry #breakfast #frenchtoast


Strawberry Croissant French Toast


  • 8 oz. CREAM CHEESE
  • Juice of 1 LEMON
  • 1 1/4 cups POWDERED SUGAR
  • 1 1/2 cups MILK
  • 2 EGGS
  • 1 1/2 teaspoons LEMON BAKERY EMULSION*
  • Fresh STRAWBERRIES, sliced for garnish
  • Strawberry Sauce:
  • 2 cups of fresh STRAWBERRIES, chopped
  • 1/3 cup SUGAR
  • 1 teaspoon VANILLA


  1. Slice croissants.
  2. Beat together cream cheese, lemon juice and 3/4 cup powdered sugar in a bowl. You want this to be light and fluffy (I used the whisk attachment for my mixer.)
  3. Spread cream cheese mixture on the bottom half of each croissant. Replace top and place into a lightly greased 9x13 pan, cut to fit if necessary.
  4. Combine milk, eggs, lemon bakery emulsion and 1/2 cup of powdered sugar. Pour over croissants in pan and then cover the pan with foil and place in fridge for 8-10 hours.
  5. In the morning, preheat oven to 350 degrees. Place covered pan in preheated oven for 30 minutes. Remove foil and bake an additional 20-30 minutes until set and golden. Let stand 5-10 minutes after removing from the oven. Serve with strawberry sauce and fresh sliced strawberries.
  6. Strawberry Sauce:
  7. Add strawberries and sugar to a large, heavy saucepan. Stirring often, bring to a boil over medium heat. Take off of the heat and add vanilla. Mash with a potato masher for a chunky sauce, blend with an immersion blender for a smooth sauce.


*I think I will use mini croissants next time, they'd be the perfect portion for one person without any extra cutting.

*If you don't have Lemon Bakery Emulsion, add the zest of a lemon to both the cream cheese mixture and the egg mixture and only use 1 1/4 teaspoons of lemon extract.

Recipe Source:Savoring the Seasons With Our Best Bites Cookbook




More weekend breakfasts…

Pull Apart Lemon Rolls

Cinnamon French Toast Bake

Caramel Apple Cinna-minis


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  1. says

    These look like an amazing special breakfast! Strawberries, french toast, croissants; so many favorites in one dish! I have never heard of lemon bakery emulsion. Could you explain what it is, how it is different from lemon extract, and where it can be purchased? Thanks!
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