Candlelight Inn Stuffed Croissant French Toast |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This takes a bit of time..not as fast as just scrambling eggs for sure.But...what a treat for the taste buds! I have served as a dessert after a light supper...or brunch. Ingredients:
1 8-ounce package cream cheese, softened |
1/4 cup maple syrup |
1 tablespoon granulated sugar |
1/2 cup chopped fresh strawberries |
4 large (about 6 inches long) freshly baked croissants |
3 eggs |
1 cup half-and-half or light cream |
1 tablespoon packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
fresh strawberries, halved |
maple syrup |
Directions:
1. In a medium bowl beat cream cheese, 1/4 cup maple syrup and granulated sugar with an electric mixer on medium speed until well combined.
2. Stir in the 1/2 cup chopped strawberries.
3. With a serrated knife, carefully cut each croissant in half horizontally, cutting to but not through other side,
4. starting at the open end of the croissant. Spoon cream cheese filling into each croissant.
5. In a shallow dish whisk together eggs, half and half, brown sugar, cinnamon and nutmeg.
6. Using your hands, carefully dip each side of the filled croissants in the egg mixture, being careful not to squeeze out the filling.
7. Cook filled croissants, two at a time, on a lightly greased griddle over medium heat about 1 to 2 minutes on each side or until golden brown.
8. It is helpful to use 2 spatulas to help turn the croissants.
9. Some of the filling may leak out onto the griddle.
10. Be sure to wipe off the griddle and lightly grease griddle again before cooking the remaining croissants.
11. Serve warm, sprinkled with halved strawberries ,pears etc. and drizzled with additional maple syrup.
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