Stuffed Croissant French Toast With Blueberry Maple Cream Cheese

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

Allow me to reintroduce you to stuffed croissant French toast, your Christmas morning breakfast!

I want to sit this plate of blueberry stuffed croissant french toast down in front of you and I want you to imagine how it would be to serve it to your family and friends on Christmas morning. As if French toast wasn’t already good enough, just imagine their 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!

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

I first spoke about this stuffed croissant French toast four years ago when I made them for David’s cousin, “Chicago” and his family when they came up for a weekend in the mountains. I chose this recipe because we were celebrating Billy’s birthday and wanted something special to serve for breakfast. I really enjoyed the smiles it brought to their faces and I want to share this recipe so that you could do the same for your loved ones.

I found the original recipe many years ago in a magazine. This recipe is loosely based on that recipe, which called for fresh strawberries. Feel free to make this recipe your own, by using any fresh berry or mixture of berries you’d like in the cream cheese filling. Using store-bought croissants makes this recipe really easy. This breakfast is really easy to pull together, but if you need some time savings you could prepare the cream cheese filling ahead of time, just take the cheese mixture out of the refrigerator and allow it to sit at room temperature at least 30 minutes before filling the croissants. This will ensure it spreads smoothly without tearing up the berries. That’s about the same amount of time it would take to cook sausage or bacon to go along with the stuffed croissant french toast.

Here’s how I made them:

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

Stuffed Croissant French Toast | Servings: 4 | Time: 20 Minutes

Ingredients:

  • 8-ounce package 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 oil for greasing the griddle or pan

Optional Toppings:

Directions:

Allow the cream cheese to soften at room temperature. (If serving for breakfast, take it out before you got to bed.)

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.

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

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.

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

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.

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

Fry the filled croissants, on a lightly greased pan or griddle over medium heat about 3 to 4 minutes on each side.

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

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.

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

Recipe Notes:

Make the cream cheese mixture beforehand and keep in the refrigerator until no less than 30 minutes before needing.

If making a double batch, only make one batch of custard. Usually, there is some leftover which could be used for the second batch. If you need more make more, but discard any unused custard.

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com

Don’t miss out on this extraordinary breakfast or those warm your heart 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!

You've gotta try this stuffed croissant French toast! It's made 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. Sure to bring a smile to anyone's face! | TheMountainKitchen.com
Print
Stuffed Croissant French Toast
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
You've gotta try this Stuffed Croissant French toast! It's made 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. Sure to bring a smile to anyone's face!
Course: Breakfast, Dessert
Servings: 4
Author: Debbie Spivey
Ingredients
  • 8 ounce package 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 oil for greasing pan or griddle
Optional Toppings:
  • maple syrup
  • powdered sugar
  • sweetened whipped cream
Instructions
  1. Allow the cream cheese to soften at room temperature.

  2. 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.
  3. 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.
  4. In a medium bowl whisk together eggs, half-and-half, brown sugar, cinnamon, and nutmeg.
  5. Using tongs, carefully dip each side of filled croissant in egg mixture, being careful not to squeeze out filling.
  6. Fry the filled croissants, on a lightly greased pan or griddle over medium heat about 1 to 2 minutes on each side.
  7. 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.
  8. 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.
Recipe Notes

Make the cream cheese mixture beforehand and keep in the refrigerator until no less than 30 minutes before needing. 

If making a double batch, only make one batch of custard. Usually, there is some leftover which could be used for the second batch. If you need more make more, but discard any unused custard.

 

Helpful products to have:

Griddle | Wide Slotted Spatula | Bread Knife | Stainless Steel Dredge | Le Creuset Syrup Jar


The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!

10 thoughts on “Stuffed Croissant French Toast With Blueberry Maple Cream Cheese

Comments are closed.