Food blogger, Tieghan Gerard has shared with us her recipe for making yummy “Baked Strawberry Cream Cheese Stuffed Croissant French Toast” on her food blog.
She also teased her fans with inviting photos of the meal via her Instagram page.
She said, “Baked Strawberry Cream Cheese Stuffed Croissant French Toast. love french toast, but french toast with croissants? so much better.
Picture flaky croissants, sweet jam, and swirls of cream cheese all baked upped until the outside of the toast gets caramelized, but the inside stays soft and buttery.
So delicious. So good. perfect for mother’s day, but also makes a pretty good breakfast for dinner situation too”

 

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A post shared by Tieghan Gerard (@halfbakedharvest)

INGREDIENTS

  • 4 large eggs, beaten
  • 1 cup whole milk
  • 1 tablespoon, plus 1 teaspoon vanilla extract
  • 3 tablespoons St. Germain (elderflower liquor) (optional)
  • 1/2 teaspoon kosher salt
  • 6-8 small-day-old croissants
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup high-quality strawberry jam
  • 4 tablespoons melted salted butter, plus more for the pan
  • 2 tablespoons brown sugar
  • 3 tablespoons real maple syrup
  • 1 cup fresh strawberries, sliced horizontally
  • whipped cream and maple syrup, for serving

INSTRUCTIONS

  1. 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!

     

    This Recipe Belongs To Tieghan Gerard

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