A special breakfast treat means having something warm, sweet and bubbly from the oven from time to time. Just have 30 minutes? This Strawberries and Cream Breakfast Bake is sure to work out perfectly.
I stole this idea. Totally swiped it. Okay, okay. I couldn’t steal a pack of gum from the grocery store (even though I did it once as a kid) and I don’t plan on stealing anyone’s recipe. It’s good blogger etiquette to let you know that Christy over at The Girl Who Ate Everything gets full credit for most of this awesome dish.
‘Cept I made mine with strawberries and she made hers with blueberries.
I’m so original it hurts.
I made this for my son who is in Kindergarten as we battle the constant “what to eat for breakfast” fight. We also have the “what to pack for lunch” fight too, but that’s another story for another time. I know I’m not alone in this.
So because my kids love french toast, Eggo waffles and all of their carby-loaded syrup-bearing cousins, I thought I’d try a breakfast bake. I’ve done the overnight baked french toasts–those go okay but I have to get up at 5 a.m. to put it in the oven so it’s ready before the kids are up for school. Boo on that.
This one can be baked ahead and chilled and then microwaved, but I really think it’s best hot. And since this one bakes in 25 minutes that means I can get up at 5:30 instead of 5:00…it’s the little victories that keep me going.
Summer strawberries would be so good here. The winter wishy-washies (boy I’m on the hyphen bandwagon today) were okay after they baked and concentrated. Frozen berries would also be good, just drain the juice. If you use blueberries I think frozen wild berries have the best flavor or wait till summer and have some that actually taste like they are supposed to.
Once this chilled, I thought the strawberries were a little squishy/slimy. That’s why I say eat it hot or use a different berry in it’s place, but that’s just me. This would be a great dessert to serve guests, or cut small squares and offer it as finger food for a baby shower or other event.
No matter where you serve it, there’s one thing I know: it’s gonna disappear!
Strawberries and Cream Breakfast Bake
- 5 cups croissants 3-4 large ones
- 1 pint fresh strawberries sliced thinly
- 8 ounces cream cheese 1 package
- 2/3 cup granulated sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees.
- Cut the croissants into 1-inch pieces and layer them all on the bottom of a greased 8x8 baking dish.
- Sprinkle over the sliced strawberries, or other berry of your choice.
- In a medium bowl mix the cream cheese, sugar and vanilla well.
- Add the eggs and beat well.
- Add the milk in two additions, mixing thoroughly between each one.
- Pour the mixture over the berries and croissants.
- Bake 20-25 minutes until bubbly and set.
- Serve warm. Powdered sugar and syrup are optional.