Raspberry Croissant Baked French Toast

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Revamp your typical breakfast with this delectable Raspberry Croissant Baked French Toast!


  • 7 medium size croissants, cut into thirds
  • 1 & ½ cups California Giant raspberries
  • 1 & ½ cups almond milk
  • 4 eggs
  • ¼ cup coconut sugar
  • 1 teaspoon cinnamon
  • Dash of cardamom
  • Dash of all-spice
  • Pinch of sea salt
  • Toppings:

  • Extra California Giant raspberries
  • Whipped cream
  • Maple syrup
  • Powdered sugar


      • Place the croissant pieces into a 9x9” (or similar size) inch baking dish. In a separate bowl, whisk together the eggs, coconut sugar, spices and sea salt. Pour the batter evenly over the croissants in the baking dish, and with your hands, mix the batter into the croissants so that they’re evenly coated. Top with the raspberries and pop in the fridge to set for at least 1 hour or overnight.
      • When ready to bake, preheat the oven to 375F and pop in the oven to bake for 30-35 minutes or until the croissants are golden brown and crispy.
      • Top with whipped cream, maple and enjoy!

Recipe Creator

California Giant Berry Farms

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!