Stuffed Croissant French Toast With Blueberry Maple Cream Cheese

Stuffed Croissant French Toast With Blueberry Maple Cream Cheese

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

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! 

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.

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.

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, 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.

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.

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.)

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.

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.

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.

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.

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 ooze 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.

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.

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.

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.

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!

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.
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3 from 1 vote

Stuffed Croissant French Toast

Christmas brunch? Try this stuffed croissant French toast! Buttery, flaky croissants stuffed with blueberry cream cheese, drenched in warm maple syrup.
Course Breakfast, Dessert
Cuisine American
Keyword Croissant, French Toast, Stuffed
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 640kcal
Author Debbie Spivey

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:

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

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.
Calories are not based on added syrup, whipped cream or powdered sugar. For more information about nutrition, visit our Policies & Disclaimers Page.

Nutrition

Calories: 640kcal | Carbohydrates: 53g | Protein: 14g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 245mg | Sodium: 522mg | Potassium: 329mg | Fiber: 2g | Sugar: 28g | Vitamin A: 31.6% | Vitamin C: 2.8% | Calcium: 18.1% | Iron: 11.1%
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Helpful products to have:

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


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