This is such a quick and easy overnight breakfast casserole to throw together. The strawberries add a beautiful colour, and the coconut is a delicious surprise flavour!
Grease a 9×13 inch baking pan. Break croissants into bite sized pieces and spread on the bottom of the pan.
In a medium sized bowl, whisk together eggs, heavy cream, milk, vanilla extract, sugar, coconut flakes, and cinnamon. Add in 1 cup of strawberries and stir to combine.
Pour mixture evenly over top of the croissants in the baking pan. Cover with foil and refrigerate overnight.
In the morning, remove foil and place remaining 1 cup of sliced strawberries evenly on top. Replace foil.
Preheat oven to 350°F. Bake for 20 minutes. Remove foil and sprinkle 1 tbsp sugar evenly over casserole. Put back in the oven without foil for an additional 15 minutes.