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Baked Strawberry and Cream Stuffed Croissant French Toast

Baked Strawberry and Cream Stuffed Croissant French Toast

The ultimate comfort food, Baked Strawberry and Cream Stuffed Croissant French Toast is a heavenly blend of buttery croissants filled with creamy strawberry goodness. Perfect for brunch or special occasions, this easy-to-make dish is sure to impress. Try it tonight!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons St. Germain
  • 1/2 teaspoon kosher salt
  • 6-8 small day-old croissants
  • 8 ounces cream cheese at room temperature
  • 1/3 cup high quality strawberry jam
  • 3 tablespoons melted salted butter
  • 2 tablespoons brown sugar
  • 2 tablespoons real maple syrup
  • 1 cup fresh strawberries sliced horizontally
  • whipped cream and maple syrup for serving

Equipment

  • Frying pan
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat the oven to 375° F. Grease a baking sheet with butter.
  2. In a large shallow dish, whisk together the eggs, milk, St. Germain, 1 tablespoon vanilla, and salt.
  3. Grab the croissants and make a 1 inch slit at the top of each.
  4. In a bowl, gently stir together the cream cheese and strawberry jam. Spoon the mixture into a ziplock bag and snip the corner. Fill each croissant.
  5. Dip each filled croissant into the egg mixture, allowing it to soak for 1 minute per side.
  6. Brush each croissant with the leftover egg batter. Bake for 20-25 minutes.
  7. Melt the butter, brown sugar, and maple syrup. Spoon evenly over each croissant.
  8. Bake for an additional 10 minutes until caramelized.
  9. In a bowl, toss the fresh strawberries with vanilla and maple syrup.
  10. Serve warm, topped with whipped cream and maple syrup.

Notes

  • Make Ahead: Complete the recipe through step 5. Cover and place in the fridge overnight.