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
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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. |