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Baked Strawberry and Cream Stuffed Croissant French Toast | halfbakedharvest.com
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4.39 from 176 votes

Baked Strawberry and Cream Stuffed Croissant French Toast

The perfect (make ahead) brunch entrée...and super pretty with whipped cream and berries!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8
Calories: 525kcal

Ingredients

Instructions

  • 1. Preheat the oven to 375° F. Grease a baking sheet with butter.
    2. In a large shallow dish, whisk together the eggs, milk, 2 tablespoons St. Germain, 1 tablespoon vanilla, and the salt.
    3. Grab the croissants and make a 1 inch slit at the top of each, move your knife to create space in the croissant, being careful not to poke through the other sides (see above photos).
    4. In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze approximately 2 tablespoons of the strawberry cream into each croissant where you created your hole. Don't stress about making 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.
    5. Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden.
    6. Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake another 10 minutes, until the croissants are caramelized on top and crisp.
    7. Toss the berries with 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple. Serve the french toast warm, topped with whipped cream, berries, and maple Enjoy!

Notes

To Make Ahead: Complete the recipe through step 5. Cover and place in the fridge overnight. When ready to bake, remove the french toast from the fridge and let it sit on the counter while the oven preheats. Bake and finish the recipe as directed through step 5. 

Nutrition

Calories: 525kcal