Stuffed Croissant French Toast
Make stuffed croissant French toast with blueberry maple cream cheese, a cozy, bakery-style brunch recipe perfect for weekends and holidays.
Servings 4
Calories 640kcal
Useful Equipment:
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
- Make the cream cheese mixture ahead of time and refrigerate it for at least 30 minutes before using it in 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 a 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.
- For more nutrition information, 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: 1580IU | Vitamin C: 2.3mg | Calcium: 181mg | Iron: 2mg
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