Ingredients
- 4 large croissants, cut up (about 6 cups)
- 2 cups fresh strawberries, cut into chunks
- 8 oz cream cheese, softened (use regular or low fat, not fat-free)
- 2/3 cup white sugar
- 2 XL eggs
- 1/2 teaspoon lemon oil
- 1 cup half and half
- Coarse sanding sugar
- Warmed strawberry syrup (just heat up some strawberry preserves until loose and syrupy)
Instructions
- Preheat oven to 350F, rack in the middle. Lightly spray an 8” glass baking pan. Place half of the croissant pieces in an 8” square pan. Top with half of the strawberries
- Add the rest of the croissant pieces and remaining strawberries.
- In the bowl of a stand mixer fitted with the paddle attachment (or hand mixer with beaters) beat cream cheese, sugar, eggs, and lemon until well blended. Slowly pour in the half and half until all blended in. Pour over top of the croissant and strawberries covering evenly. Gently press down with the back of a spatula to ensure all pieces are coated.
- Allow to sit for 25 minutes to soak in at room temperature, uncovered. Sprinkle with sanding sugar. Bake 45-60 minutes or until the center set (may still be moist) and golden brown. Keep an eye on it around the 45-minute mark as you don’t the croissant pieces on top to get too browned.
- Allow it to rest for 15-20 minutes before cutting. Drizzle with warm strawberry syrup. Store leftovers (if you have any) in the fridge.
