Baked Strawberry and Cream Stuffed Croissant French Toast
Rating
The perfect (make ahead) brunch entrée...and super pretty with whipped cream and berries!
Ingredients
- 4 large eggs, beaten
- 1 cup whole milk
- 1 tablespoon, plus 1 teaspoon vanilla extract
- 3 tablespoons St. Germain (elderflower liquor) (optional)
- ½ teaspoon kosher salt
- 6-8 small-day-old croissants
- 8 ounces cream cheese, at room temperature
- ⅓ cup high quality strawberry jam
- 3 tablespoons melted salted butter, plus more for the pan
- 2 tablespoons brown sugar
- 2 tablespoons real maple syrup
- 1 cup fresh strawberries, sliced horizontally
- whipped cream and maple syrup, for serving
Instructions
- Preheat the oven to 375° F. Grease a baking sheet with butter.
- In a large shallow dish, whisk together the eggs, milk, 2 tablespoons St. Germain, 1 tablespoon vanilla, and the salt.
- Grab the croissants and make a 1 inch slit at the top of each, move your knife to create space in the croissant, being careful not to poke through the other sides (see above photos).
- In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze approximately 2 tablespoons of the strawberry cream into each croissant where you created your hole. Don't stress about making it perfect. Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange half the croissants on the prepared baking sheet.
- Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden.
- Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake another 10 minutes, until the croissants are caramelized on top and crisp.
- Toss the berries with 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple. Serve the french toast warm, topped with whipped cream, berries, and maple Enjoy!
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