If you’ve ever wished your morning toast tasted a little more like a bakery pastry, this Strawberry Almond Croissant Toast is your new favorite weekend ritual. It’s crisp at the edges, custardy in the center, layered with fresh strawberries, and finished with a golden almond‑cream topping that feels straight out of a pastry case.

Slice of strawberry almond croissant toast topped with fresh strawberries and sliced almonds.

Ingredients

Croissant bread: a buttery, flaky loaf that gives you all the croissant energy with none of the fuss. It’s sturdy enough to soak up strawberry syrup, yet tender enough to bake into a soft, pastry‑like center.
Fresh strawberries
Frangipane: a delicious almond cream
Sliced almonds or chopped pistachios
Confectioners’ sugar

Full ingredient list and instructions are in the recipe card below.

Four slices of Strawberry Almond Croissant Toast topped with crushed pistachios on a half‑sheet tray ready to be baked.

What Makes This Toast Special

Simple ingredients — a bakery-level payoff. Perfect for brunch, a leisure weekend, or a sweet afternoon treat.

Croissant bread gives you flaky layers and buttery richness
Fresh macerated strawberries create a bright, syrupy soak
Almond frangipane bakes into a golden, crisp‑edged topping

Tips to Make It Shine

Tip No. 1: Slightly stale croissant bread works best — it absorbs the syrup without getting soggy.
Tip No. 2: Macerate the strawberries for 30 minutes—don’t skip this step; you want them to release bright strawberry flavor into a sweet syrup.
Tip No. 3: Brush the croissant bread generously. Coat both sides with the strawberry syrup. This is where the flavor comes from.
Tip No. 4: A thin, even layer of frangipane is perfect. It puffs and browns beautifully.
Tip No. 5: Bake until the edges are caramelized, the frangipane turns golden, and the berries deepen in color.

Equipment

2 mixing bowls
1 Henckels knife paring
1 mesh strainer for draining the strawberries
1 small offset spatula
1 half sheet pan
1 pastry brush
1 measuring cups set
1 measuring spoons set
1 Hand mixer or stand mixer
1 flour duster wand for dusting the confectioners' sugar

Ingredients

4 slices croissant toast 3/4" thick

Strawberries

1 cup strawberries sliced 1/8" thick
1/4 cup cold water
2 tablespoons sugar
1 teaspoon pure vanilla extract

Frangipane (almond cream)

6 tablespoons unsalted butter room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup King Arthur Almond Flour
3 tablespoons King Arthur All-Purpose Flour
1 large egg room temperature
2 teaspoons almond extract

Topping

1/4 cup slivered almonds or chopped pistachios
Confectioners' sugar for dusting

Instructions

Preheat the oven to 350°F with a rack in the center position.
Place the bread slices in a single layer on a parchment-lined baking sheet to help them dry out while you prepare the other ingredients.

Slightly stale bread makes the best toast; if using fresh bread, slice it the day before you plan to bake, then let it dry, covered in a single layer.

Prepare the Strawberries: In a small bowl, combine the strawberries with water and sugar. Stir occasionally for approximately 30 minutes; this process is called maceration. While the berries macerate, make the frangipane.
Drain the liquid from the strawberries through a sieve into a measuring cup; add the vanilla to the strawberry liquid. If the liquid doesn't reach a generous 1/3 cup, add additional cool water to reach that amount. Set aside the strained strawberries; you'll use them later for topping the toast.
Make the Frangipane: In a medium bowl or the bowl of a stand mixer fitted with a paddle, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed. Mix in the flours, egg, and almond flavoring until just combined. Set aside.

This recipe yields twice as much frangipane as is needed for the toast. Store leftover frangipane in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Prepare the Toast: Use a pastry brush to coat each piece of bread generously with the strawberry-vanilla liquid. Flip the slices and brush on the remaining liquid until you've used it all. Place the bread slices back on the parchment-lined baking sheet.
Assemble the Toast: Spread a 1/8"-thick layer of frangipane over the entire surface of each piece of bread using a small offset spatula. Divide the strained strawberries evenly over the 4 pieces of bread; any remaining strawberries can be a baker’s snack! Sprinkle 1 tablespoon of sliced almonds on each piece.
Bake the toast for 25 to 30 minutes, or until the strawberries darken slightly, the frangipane turns golden brown around the edges, and the bottom of the bread caramelizes evenly.
Serve and enjoy the Strawberry Almond Croissant Toast fresh from the oven, dusted with confectioners’ sugar.

Notes

Best enjoyed fresh, but leftovers keep in the fridge for 1 day. Reheat at 350°F for 10–15 minutes on a rack over a sheet pan.

This recipe is adapted from King Arthur Baking’s Fresh Strawberry Bostock, but instead of brioche or challah, I use croissant bread.

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