Strawberries and Cream Croissant Bake
Filled with berries, sweet cream cheese, and buttery croissants, this breakfast bake is a perfect sweet treat to start off your Valentines Day.
PREP TIME: 45 minutes
COOK TIME: 40 minutes
LEVEL: Easy
YIELD: 8-12 servings
Ingredients
1 lb croissants – about 6 large croissants
1 lb strawberries
3 eggs
1 ½ cup milk
1 cup sugar
12 oz cream cheese
2 teaspoons vanilla extract
1 teaspoon butter
Icing
4 oz cream cheese
¼ cup heavy cream
1 cup powdered sugar
1 vanilla bean or 2 teaspoons vanilla extract
1 tablespoon lemon juice
A pinch of salt
Method of Preparation
1. To start, wash and dry the strawberries. Slice the strawberries. Cut the croissants into large cubes.
2. In a blender, combine the milk, sugar, cream cheese, eggs, salt, and vanilla extract.
3. In a large bowl, combine the milk mixture with the breadcrumbs, making sure it is evenly absorbed and incorporated.
4. Grease a baking dish with butter, and layer the bread mixture and strawberries in. Cover and let sit in your fridge for at least 30 minutes, or overnight.
5. Preheat your Wolf Convection oven to 325° on the Convection Mode.
6. Bake for 30-40 minutes, or until lightly browned on top.
7. To prepare the icing, whisk together all the ingredients, then spoon or pipe over the warm croissants.
