Breakfast Croissant Bake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6


  • Strawberry Guava Sparkling Water for serving
  • 5-6 Croissants
  • 6 oz. Softened Cream Cheese (Optional)
  • 2 Eggs
  • ½ cup Granulated Cane Sugar
  • 1 tbsp. Vanilla Extract
  • ¾ cup Whole Milk
  • 1 tsp. Ground Cinnamon
  • 1 cup Fresh Strawberries quartered, divided
  • Fresh Berries for garnishing
  • Maple Syrup for serving


  • Preheat oven to 350F.
  • In the bowl of a stand mixer with the whisk attachment, beat the softened cream cheese until smooth. Add the sugar.
  • Add the eggs one at a time.
  • Add the cinnamon and milk, continue whisking until smooth.
  • Slice the croissants in bite-sized pieces. Place in an 8-9” casserole dish.
  • Add half of the quartered strawberries.
  • Evenly pour the milk mixture over the croissants.
  • Let the mixture soak at least 20 minutes to overnight.
  • Bake for 30-35 minutes, until golden on top.
  • Garnish with the remaining quartered strawberries.
  • Serve warm with maple syrup and Klarbrunn Strawberry Guava Sparkling Water for a complimentary refreshment!