Strawberry Nutella Cream Cheese Croissant French Toast Recipe

Croissant French Toast
Leah Maroney
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 servings
Yield: 4 portions
Nutrition Facts (per serving)
1210 Calories
76g Fat
106g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1210
% Daily Value*
Total Fat 76g 98%
Saturated Fat 47g 236%
Cholesterol 368mg 123%
Sodium 1010mg 44%
Total Carbohydrate 106g 38%
Dietary Fiber 6g 22%
Total Sugars 54g
Protein 25g
Vitamin C 13mg 66%
Calcium 253mg 19%
Iron 6mg 32%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This decadent French toast has it all. It's made from buttery croissants stuffed with Nutella and cream cheese, and is smothered in strawberries. Yes, please!

Not only is it sweet and delicious, it's also super easy to make. It can be prepared as an overnight French toast bake. Simply assemble the French toast in a baking dish, cover with aluminum foil, and leave it in the refrigerator overnight. Pop it in the oven in the morning and you've got a delicious breakfast waiting for you.

It's a perfect splurge for Valentine's Day. You can cut out some little heart shapes from part of one of the croissants with a small heart cookie cutter, then place them on top of the bake for the last 20 minutes. 


  • 1 (8-ounce) package cream cheese

  • 1/2 cup Nutella hazelnut spread, plus more if desired

  • 8 large croissants

  • 4 large eggs

  • 1 cup milk

  • 1/4 cup unsalted butter, melted

  • 1/4 cup plus 1 tablespoon sugar, divided

  • 1 tablespoon cocoa powder

  • 1 teaspoon pure vanilla extract

  • 1/2 cup strawberries, sliced

Steps to Make It

  1. Gather the ingredients.

  2. Combine the cream cheese and Nutella in a bowl until totally combined.

  3. Slice each croissant in half sandwich-style, then in half again. Spread 2 tablespoons of the cream cheese mixture in between each croissant half.

  4. Whisk together the eggs, milk, vanilla, melted butter, 1/4 cup sugar, and cocoa powder in a bowl. 

  5. Grease a baking dish with butter and place the stuffed croissants in one layer in the dish. 

  6. Pour the egg mixture over the top of the croissants. The egg mixture will sit about halfway up the croissant sandwiches.

  7. Cover with aluminum foil and refrigerate for 4 hours or up to 24 hours. Spoon some of the egg mixture that may have pooled at the bottom onto the top of the croissants again. 

  8. Preheat the oven to 350 F. Bake for 50 minutes to an hour until the egg mixture is cooked and the croissants are golden and fluffy. 

  9. Toss the strawberries with the tablespoon of sugar and spread over the French toast. Drizzle with more Nutella and serve. 


  • It's a good idea to let the croissants get a little stale before making them into French toast. If they are a little stale or dried out they will soak up more of the liquid in the casserole dish.
  • If your croissants aren't stale, not to worry! You can leave out a 1/4 cup of the milk from the egg mixture. Or you can also dry out the croissants in a 350 F oven for 15 minutes.
  • Brioche or other rich breads are also delicious in this recipe.