Strawberries and Cream Croissant Bake
This Strawberries and Cream Croissant Bake is bursting with fresh strawberries, sweetened cream cheese and soft croissants. It's an easy, make-ahead dish that'll be the perfect addition to your breakfast or brunch table!
Ingredients
- 8 mini croissants roughly chopped (I used the pre-made croissants found in the bakery section of my grocery store)
- 1 cup fresh sliced strawberries
- 12 ounces cream cheese softened
- 1 cup white sugar
- 3 eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- ¾ cup Blue Diamond Almond Breeze Almondmilk Vanilla Unsweetened or milk of choice
Instructions
- Lightly grease a 9x13 baking dish with non-stick cooking spray. Place chopped croissants in pan. Sprinkle with sliced strawberries. Set aside.
- In a large bowl, beat cream cheese, sugar, eggs, and vanilla with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy. Slowly add in Blue Diamond Almond Breeze Almondmilk Vanilla Unsweetened. Beat until fully incorporated and creamy.
- Pour cream cheese mixture over croissants. Cover and refrigerate for at least one hour, or overnight.
- When ready to bake, preheat oven to 375°F. Uncover pan and bake for 35-38 minutes, or until croissants are golden brown and liquid has been absorbed.
- Remove from oven and let cool for 10 minutes before serving.