Overnight Cream Cheese-Stuffed Lemon French Toast with Strawberries

Mother’s Day is right around the corner! This Overnight Cream Cheese-Stuffed Lemon French Toast with Strawberries is the perfect Mother’s Day breakfast or brunch. It can be made the night before. More importantly, it’s so delicious that you’ll forget about the fact that no one has changed the toilet paper roll and that all you really want is a nap, lunch with your girlfriends, and the dishes done by someone else. So. Send this to your significant other, drop some hints, and let them know that you want a) this French toast, b) all toilet paper rolls readily stocked, and c) that a nap (alone) is the greatest gift of all. 

I love the idea of the blueberry-cream cheese overnight French toast–you guys know what I’m talking about, right? But I can never get past the big chunks of cream cheese. It just doesn’t work for me. But I kept that idea in mind when coming up with this recipe because I want so badly to like it.

One of my favorite things in the universe are cream cheese filled croissants. Also right up there are strawberries and lemons together. I also love French toast made with croissants instead of regular bread because the texture is so fabulous. So…this recipe is kind of a combination of all my guilty pleasures.

Overnight Cream Cheese Stuffed Lemon French Toast with Strawberries from Our Best Bites

You’ll need about 6 large, stale croissants, softened cream cheese, a couple of fresh lemons, eggs, milk, lemon extract, powdered sugar, and lemon extract.

Overnight Cream Cheese Stuffed Lemon French Toast with Strawberries ingredients

You’ll also need Strawberry Sauce, sliced fresh strawberries, and sweetened whipped cream for serving.

Combine the softened cream cheese, 3/4 cup powdered sugar,

adding powdered sugar to Overnight Cream Cheese Stuffed Lemon French Toast with Strawberries

the zest from one lemonadding lemon zest to Overnight Cream Cheese Stuffed Lemon French Toast with Strawberries
(a Microplane will be your best friend here),

and the strained juice from one lemonadding lemon juice to Overnight Cream Cheese Stuffed Lemon French Toast with Strawberries (about 2 tablespoons) in a medium bowl and beat with an electric mixer for 1-2 minutes or until light and fluffy.

Slice the croissants in half lengthwise.

Slicing a croissant


sliced croissants
and generously spread the bottom half of each croissant with the cream cheese mixture, using all of the cream cheese.

Press the croissant tops down onto the cream cheese, flattening them a little.

cream cheese stuffed croissant

If you need to, cut them into halves (or even fourths, depending on what you need to do to fit them into the pan…you also may not need to cut them at all) and place them into a 9×13″ pan sprayed with non-stick cooking spray. Set aside.

cream cheese stuffed croissants in baking dish

Whisk together 2 eggs, 1 1/2 cups milk, 1/2 cup powdered sugar, 1 1/4 teaspoons lemon extract, and the zest of another lemon.

mixing milk and eggs for french toast

Pour evenly over the croissant mixture

pouring french toast mixture over stuffed croissants

Cover the pan with foil and refrigerate overnight for for 8-10 hours.

When ready to bake, preheat the oven to 350. Place the covered pan in the oven and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and all the liquid is absorbed. Remove from oven and allow to stand for 5-10 minutes.

Cut into squares and serve with strawberry sauce, sliced strawberries, and, if you want (how could you not want), sweetened whipped cream.

Overnight Cream Cheese Stuffed Lemon French Toast with Strawberries from Our Best Bites

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Cream Cheese-Stuffed Lemon French Toast with Strawberries

  • Author: kate jones
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10-12 1x




  • 6 large, stale croissants
  • 1 8-ounce package cream cheese (light is fine)
  • 1 1/4 cups powdered sugar
  • 2 lemons
  • 1 1/4 teaspoons lemon extract
  • 2 eggs
  • 1 1/2 cups whole milk
  • Strawberry Sauce (see link above)
  • Sliced fresh strawberries
  • Sweetened Whipped Cream (see link above)


Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. If necessary, cut into halves (or even fourths if necessary; you may not need to cut them at all) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.




  1. Well now I don’t know what to make for breakfast on Valentines day…this or the heart shaped puffed pancakes! I know, my life is so hard…haha, but seriously this looks delicious I will be trying it either way! Thanks for another awesome one!

  2. Ugh! Servers down is so stressful! I’m glad you had this amazingness to calm your nerves 😉

    Can’t wait to try this out for Vday breakfast in bed!!

  3. Wow! That sounds amazing! Seriously, the recipe title ALONE drew me in. French toast? Lemons and strawberries?! Great combo. Wondering if you could use some Texas toast or any other bread? Not that I don’t like the idea of the croissants, just curious!

    1. I’m sure you could! I would probably increase the eggs to 3 instead of 2–other breads tend to soak up more stuff and have a stronger flavor, so it would mask some of the egginess.

  4. oh i love regular french toast made with croissants…this sounds marvelously delish…can’t wait to try it…

  5. Sounds wonderful! Quick question-can the pan go directly from the refrigerator to the oven or does it need to warm to room temperature?

  6. These sound delicious!!! I’ll have test them out before Valentine’s Day, you know, just to make sure I know how to make them 😉

  7. Good Heavens this looks delightful! Would it work with light cream cheese or should I just embrace the goodness of it all and eat rice cakes for the rest of the day?

  8. This looks AMAZING! You can make up for the website being down yesterday by paying me in cupcakes this weekend at Time Out for Women ;). I can’t wait to meet the both of you!

  9. Lemon cream cheese with strawberry sauce…WHY would you want to wait until Valentine’s Day to serve these. Wahoo, just the recipe and photos are making my mouth water, I think I’ll just run to the store to get some supplies. You could probably get away with serving these as a dessert too. Just label it a bread pudding or something.

  10. So do I pick up the payment of the cupcakes this weekend while you guys are in Layton? This breakfast looks amazing! Really excited for the weekend…I can hardly wait!

      1. Well, if Sara will give me a pass because I haven’t found/made a foam finger for waving at you while you’re on stage, then I guess I can give you a pass on the cupcakes if they have to be Hostess. Counting the days!

  11. My little guy is having surgery on Valentine’s Day, so breakfast is out, but maybe for dinner as strawberries are his favorite.

    Is it possible to let this sit in the frig for 24 hours maybe?

  12. Paul Deen would love this!! She does something similar with Krispy Kremes. I’m being a little bit wicked with my comment, but also your dish looks deliciously wicked!

  13. I was making dinner for about 20 last night. They were coming around five. I get out of church at four and come home to pull up the baked creamy chicken taquito recipe and I was like NO WAY! This sight is NEVER down! Luckily I knew there would be people who “adapted” it. Unluckily it is perfect the way it is so I had to try and remember how it was originally instead of following adapatitions. Glad you’re back up!

  14. Do the croissants have to be stale? I don’t think they would last long enough to get stale if I didn’t hide them.

  15. Looks wonderful and definately will make it. My question is whole milk? 2%? 1%? I never know which to use and only have skim milk in the house so buy specifically for each recipe.

  16. Don’t like the big chunks of cream cheese in the blueberry French toast ? Put it in the blender with the egg and milk mixture, heavenly and no chunks!

    (A huge family fave BTW and I am recruited to make it everytime hubby’s work has a brunch. the whole office asks him to get me to make it and it’s always the only dish completely demolished!) my secret ingredient? Add white chocolate chips in with the bread before pouring the egg mixture over it!! You don’t taste the chocolate, just an added richness.

  17. This looks to die for! I think I just gained 10 lbs looking at it but it’s surly an awesome V-Day treat, we all need that now don’t we!! YUM!

  18. Sounds Yummy! I love lemon. But I think the juice of one lemon is more 1-2 table spoons not teaspoons. Which amount should go into the cream cheese? I have loved your cookbook thank you!

  19. Soooo, if I make this and stick it in the fridge and tell my hubby to heat it up in the morning and serve it to me, does it still count as him making me breakfast in bed??? I’ll go with yes. 😀

    Thanks so much for the awesome recipe. I love stuffed french toast and I can’t imagine this being anything but amazing!

  20. It’s in my fridge right now..Making it for hubby and I to eat after dinner tomorrow night..I will report back since no one has yet..I’m so excited!!

  21. I made this dish this weekend for my hubby at our cabin with a slight twist. Instead of strawberries, I used blueberries. I made a blueberry sauce ( I used the strawberry sauce recipe but replaced the berries. It was still a little chunky but not bad) and left everything else in the recipe. IT TURNED OUT AMAZING. So creamy on the inside, crunchy on the outside. YUM YUM YUM!!! Thanks Our Best Bites!

  22. I almost died and went to heaven just looking at this recipe! French Toast is my favorite breakfast…and I love anything with cream cheese and/or strawberries. I also saw your Chocolate Marshmallow Cookies…can’t wait to try both of these recipes!

  23. Thanks for the fantastic recipe! I made it this morning for a special Valentine’s Day breakfast and it was a hit. I cut the recipe in half because we have a small family, and I found that it only took about 15 minutes after I took the foil off for it to be nicely done.

  24. It’s in my oven right now! Can’t wait to eat it for dinner. Was going to have it for breakfast, but I overlooked the “refrigerate 8-10 hours” part the first time I read over it. It will amazing though!

  25. These were AMAZING!!! My husband and toddler loved them too! FYI, after I took the foil off, mine were completely done in 14-15 minutes. Thank you so much for this recipe.

  26. i was wondering if I have to refrigerate. I was planning these for dinner and am now disappointed because I just realized they won’t be ready until breakfast. What if I don’t refrigerate and put them straight into the oven? My fault for not reading entire recipe before starting.

  27. My husband doesn’t like lemon… Is there anything I can substitute for the lemon ingredients (maybe vanilla extract instead of lemon extract, etc)? Or should I just leave them out?

  28. I am wondering if this could be baked the night before and reheated in the morning? I want to make it for my daughter’s First Communion which is at 9 am and no one will be home to cook the food before the guests arrive to eat breakfast! I would love suggestions!

  29. Mmm these are incredible!! I made them for Easter breakfast and they were divine! I didn’t have any lemon extract so I just left it out. Also, the cream cheese spread for the croissants was so good, the hubs and I were fighting over who got to lick the bowl!

  30. Funny Story…..So I started making these using the recipe in the cook book, but with Pillsbury croissant dough, I was having a hard time spreading the cream cheese and kept thinking about how I would keep cutting up the dough – it is already in a small triangle and why did it need an hour to bake? That is when I came on the website looking for help. That is when I had to laugh because it wasn’t dough you were using. Oh well, I think I will just do cream cheese stuffed croissants.

  31. I made this for my kids’ early morning seminary class- made 2 pans. Only 1 small square left which I quickly decided could not be left to sit alone. This was amazing! Kids all loved it and were disappointed there wasn’t more…3 pans next time!

  32. Have made this recipe many times now and love it each time. Sometimes I switch up my fruits for the syrup but all the family loves this recipe! In fact, having it tomorrow and when my now married son found out he invited himself and his wife over! Hahaha! Guess I know how to get them over right?!

    Thanks ladies for all your great recipes! Own all your books!

  33. I tried this recipe from your website years ago, and it is SO yummy! Every time I make it, it gets rave reviews! It’s also very tasty with blueberries instead of strawberries. 🙂

  34. I’m trying to make this now and I wish you’d updated the printable recipe to indicate the cream cheese was to be softened, instead of leaving that info buried in the blog post 🙁 I didn’t allow it to soften first and my cream cheese mixture is lumpy and feels ruined.

  35. Have made this many times over the past several years for Easter brunch and always received many compliments.
    I also made on a trip to the outer banks with friends and everyone ate it until it was gone. Just packed my lemon extract in my liquids bag for the flight and made for a lovely breakfast by the ocean.

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