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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Strawberry and Cream Cheese Stuffed Croissant French Toast Recipe

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This recipe for Strawberry and Cream Cheese Stuffed Croissant French Toast is from DICKERT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs, beaten
1 c whole milk
1 T vanilla extract
1/2 tsp kosher salt
7 small day-old croissants
8 oz cream cheese, room temperature
1/3 c strawberry jam
3 T melted butter, plus more for pan
2 T brown sugar
2 T real maple syrup
1 c fresh strawberries, sliced
whipping cream & maple syrup for serving

Directions:
Directions:
Preheat oven to 375 degrees and grease a baking sheet with butter.

In a large shallow dish, whisk together eggs, milk, 1 T vanilla and salt.

Make a 1 inch slit at the top (rounded backs) of each croissant, move your knife to create space in the croissant, being careful not to poke through the other sides.

In a bowl, stir together cream cheese and jam. Spoon thee mix into a Ziploc bag and snip the corner off the bag. Squeeze approximately 2 T of the strawberry cream into each croissant silt. Don't stress about make it perfect.

Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange half the croissants on the prepared baking sheet.

Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden.

Melt together the butter, brown sugar and 2 T maple syrup. Spoon evenly over each croissant. bake another 10 minutes, until the croissants are caramelized on top and crisp.

Toss the berries with 1 tsp vanilla and 1 T maple syrup. Serve the French toast warm, topped with whipped cream, berries and maple syrup.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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