Croissant French Toast with a strawberry topping and ricotta dip - perfect for Mother's Day brunch!
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5 from 8 votes

Croissant French Toast with a Strawberry Topping and Ricotta Dip

A perfect idea for Mother's Day brunch: here's our take on the delectable Croissant French Toast casserole.
Keyword: Croissant French Toast, French Toast, Mother's Day Brunch
Servings: 4 people


  • 5-6 croissants
  • 2 cups whole milk
  • 4 eggs
  • 1/2 tbsp ground cinnamon
  • 1/2 tbsp ground nutmeg

For the topping and ricotta dip

  • 10-12 strawberries washed and cut in half
  • 6 tbsp granulated sugar divided
  • 2 cups ricotta cheese
  • 2 tbsp honey
  • 2 tbsp whipping cream


  • Preheat your oven to 350 degrees.
  • Cut your croissants in half, lengthwise. Line them up in a small rectangular dish, about 13 in x 8 in
  • In a bowl, whisk together milk, eggs, cinnamon and nutmeg. Pour the mixture evenly over your croissants.
  • Cover pan with aluminum foil and bake for 30 minutes.
  • Once the 30 minutes are up, remove aluminum foil cover and bake for another 20 minutes.

To make the topping and ricotta dip:

  • In a small bowl, pour 4 tbsp sugar over cut strawberries. Allow the strawberries sit in the sugar.
  • In a large bowl, use an electric mixer to beat together ricotta cheese, remaining sugar, honey and whipping cream.
  • Beat until fluffy and scoop in a serving bowl.
  • Serve Croissant French Toast on individual plates and top each portion with sugar-coated strawberries. Use the ricotta mixture as a dip or serve on top.