Imagine that I just sat this plate of blueberry stuffed croissant french toast down in front of you.
Did your eyes get big?
Did you smile?
Now, imagine how it would be to serve it to your family and friends on Christmas morning. Just imagine your family’s faces and how French toast would be with buttery, flaky croissants dipped into a custard and toasted until fluffy, lightly crisp and golden brown, then topped with warm maple syrup, vanilla-flavored whipped cream and dusted with powdered sugar.
If this plate of stuffed croissant french toast isn’t a decadent breakfast, then I don’t know what is. And those smiles will warm your heart!
I first spoke about this stuffed croissant French toast four years ago when I made it for David’s cousin, “Chicago” and his family who came up for a weekend in the mountains.
We were celebrating Billy’s birthday and wanted something special to serve for breakfast. I really enjoyed the smiles it brought to their faces. Now I want to share this recipe with you so that you can do the same for your loved ones.
Ingredients Needed To Make Stuffed Croissant French Toast
- The Filling: softened cream cheese, maple syrup, granulated sugar, and blueberries.
- Large croissants
- The Custard: eggs, half-and-half or light cream, brown sugar, ground cinnamon, ground nutmeg
- Oil: butter or cooking spray for greasing pan or griddle
Optional Toppings:
- extra blueberries
- maple syrup
- powdered sugar
- sweetened whipped cream
How To Make Stuffed Croissant French Toast:
Allow the cream cheese to soften at room temperature. (If serving for breakfast, take it out before you got to bed the night before.)
Learn other ways to soften cream cheese HERE.
Make The Filling:
In a medium bowl beat the softened cream cheese, maple syrup, and sugar with an electric mixer on medium speed until well combined. Carefully stir in the blueberries with a spoon.
Prepare the Croissants:
Using a bread knife (or serrated knife), carefully cut each croissant in half, leaving a hinge (Cut, but do not go all the way through to the other side.). Spoon cream cheese filling into each croissant.
Make the Custard:
In a medium bowl whisk together eggs, half-and-half, brown sugar, cinnamon, and nutmeg.
Using tongs, carefully dip each side of filled croissant in egg mixture, being careful not to squeeze out filling.
Fry the Croissants:
Fry the filled croissants, on a lightly greased pan or griddle over medium heat about 3 to 4 minutes on each side.
Use a large spatula to turn croissants. Some of the cream cheese filling may ooze out onto the pan or griddle; be sure to wipe off, before cooking the remaining croissants.
Serving:
To serve, drizzle with warm maple syrup, top with whipped cream, fresh blueberries, and a good dusting of powdered sugar.
Serve warm with some good country sausage or bacon and a glass of ice-cold milk.
Tips For Making Stuffed Croissant French Toast
- Make the cream cheese mixture beforehand and keep it in the refrigerator until no less than 30 minutes prior to making this recipe. This will allow it to spread smoothly without tearing up the berries.
- If making a double batch, only make one batch of custard. Usually, there is some leftover that could be used for the second batch. If you need more make more, but discard any unused custard.
- The original recipe came from a magazine I had many years ago. This recipe is loosely based on that recipe, which called for fresh strawberries. Feel free to make this recipe your own. Use whatever fresh berries or mixture of berries you might have on hand.
- Store-bought croissants make this recipe really easy. For extra time savings, prepare the cream cheese filling ahead of time.
Don’t miss out on this extraordinary breakfast or those heartwarming smiles on your loved one’s faces when they take the first bite.
MERRY CHRISTMAS!
A very special thanks to my friend Cindy for the cool Le Creuset syrup jar she gave me last year for Christmas! I love it!
Stuffed Croissant French Toast
Ingredients
- 8 ounces cream cheese softened
- ¼ cup maple syrup
- 1 tablespoon granulated sugar
- ½ cup blueberries + extra for serving
- 4 large croissants
- 3 eggs
- 1 cup half-and-half or light cream
- 1 tablespoon packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- butter or cooking spray for greasing pan or griddle
Optional Toppings:
- maple syrup
- powdered sugar
- sweetened whipped cream
Instructions
- Allow the cream cheese to soften at room temperature.
- In a medium bowl beat the softened cream cheese, maple syrup, and sugar with an electric mixer on medium speed until well combined. Carefully stir in the blueberries with a spoon.
- Using a bread knife (or serrated knife), carefully cut each croissant in half, leaving a hinge (Cut, but do not go all the way through to the other side.). Spoon cream cheese filling into each croissant.
- In a medium bowl whisk together eggs, half-and-half, brown sugar, cinnamon, and nutmeg.
- Using tongs, carefully dip each side of filled croissant in egg mixture, being careful not to squeeze out filling.
- Fry the filled croissants, on a lightly greased pan or griddle over medium heat about 1 to 2 minutes on each side.
- Use a large spatula to turn croissants. Some of the cream cheese filling may leak out onto the pan or griddle; be sure to wipe off, before cooking remaining croissants.
- To serve, drizzle with warm maple syrup, top with whipped cream, fresh blueberries and a good dusting of powdered sugar. Serve warm some good country sausage or bacon and a glass of cold milk.
Notes
Nutrition
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Colleen says
Looks yummy and after eating it I would be forced to lounge around feeling fat all day in front of the tree! Worth every bite I’m sure!
The Mountain Kitchen says
Thanks, Colleen. My thoughts exactly! 😉
Debbie - Mountain Mama says
Oh my gosh, lady, you are killing me here! I just finished lunch and now my tongue is hanging out again! This looks amazing, pinning!
The Mountain Kitchen says
Thanks Debbie! Enjoy!
Jenny@dragonflyhomerecipes says
This looks like a very luxurious breakfast! I love stuffed French toast, and I know I would love this breakfast too!
The Mountain Kitchen says
Thanks, Jenny! You would definitely like this. Hope you will give it a try!
Dana @ IveGotCake says
HO-LAY mama!!
this is a whole meal right here wow weee this looks good!
The Mountain Kitchen says
Lol! Thanks Dana!
Karen says
Merry Christmas. Enjoy the day and the French toast…it looks delicious.
The Mountain Kitchen says
Thanks, Karen. I hope you had a very Merry Christmas!