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
Ingredients
- 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
Instructions
- 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.
Debra says
Followed directions perfectly. Baked for 25 minutes. Not even half way cook. I’m currently cooking for another 30 minutes. We’ll see! Hope it’s not soggy. It almost seems like a cup of milk was way too much liquid?
Rachel Ballard says
Hey Debra–no worries–I’m sure it will be just fine. I use a thermometer in my oven (separate from the one built in) to make sure that temperatures are exact for recipes, but most home cooks don’t have that option and oven temperatures vary by as much as 50 degrees hotter or cooler depending on the manufacturer. That’s why I always say watch the food and not the fire and you’ll be fine. It sounds like you’re doing just that and I’m sure it will be delicious when it’s done. –Rachel
Sharon says
I made this for Sunday breakfast and it was simple and tasted amazing! Thank you!
Rachel Ballard says
I’m so glad you liked it Sharon! It’s been ages since I’ve had this myself. I need to make it for my family soon. So glad you enjoyed it. 🙂 –Rachel
Rachel Ballard says
Great Idea
Debbie says
I am not sure when to add the eggs
Rachel Ballard says
It won’t matter too much Debbie, but once your cream cheese is blended, it is fine to add them then.Sorry about that–I have edited the recipe! 🙂
Maggie says
The shot is so beautiful! I want a piece for my afternoon tea! 🙂
Rachel Ballard says
Thank you Maggie. It’s just the contrast of color between the red and the white. I think that’s becoming my photography “style” to choose backgrounds that add a lot of contrast. Makes the food pop. 🙂 How are things at the Omnivore’s Kitchen?
Kathi Kirk @ laughingspatula.com says
I’ve never heard of anything like this! Yummers! Would be great for company!
Rachel Ballard says
Well you can thank The Girl Who Ate Everything for the idea Kathi.I swapped out the fruit, but it is really really good. In fact, this was all I had for dinner the night I made it. 🙂 Bad me!
Anne|Craving Something Healthy says
Great recipe Rachel! I would get up at 5:30 if I could have this 🙂