Stuffed Croissant French Toast

Submitted by Danny Beason

"Presented By: Majestic Mansion Bed & Breakfast"

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 6 plain croissants
• 3 eggs
• 1 cup milk
• 1⁄2 cup half-and-half
• 1 teaspoon vanilla extract or 1 teaspoon other fruit extract
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg (optional)
• honey nut cream cheese or cream cheese
• butter
• peaches or other fresh fruit, sliced

directions

1. In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
2. Add milk, half& half, vanilla and seasonings and mix together.
3. Slice croissant and spread cream cheese on bottom half.
4. Lay sliced fruit on top of cream cheese and cover with top croissant half.
5. Dip in egg mixture and fry in butter till brown.
6. Flip over and brown other side.

Reviews

[GaylaV]

We really enjoyed this sweet and fruity treat. I used whipping cream in place of half and half as that is what I had on hand. For the fruit I used a combination of strawberries and bananas, very good. The only suggestion I would make is to dip the croissant very quickly as the ones that got a little too much egg mixture were a little bit soggy. Even with that it is certainly worth a repeat. Thanks for sharing your recipe.

 

[StylinDog]

Yum! I used apple slices sauteed in butter with a bit of cinnamon and it turned out very well. Great breakfast, easy and very quick!

 

[Elodie]

I used regular cream cheese, and apples slices ! we loved it, thank you very much. i had a bag of plain croissants in my fridge, and two stomachs to feed on saturday morning :D Thank you !

 

[alijen]

This is one of those dishes which is so simple, but delicious and very easily adaptable. I only made 2 servings, and everything went very well. I had strawberry cream cheese on hand and defrosted some frozen strawberries and blueberries for the fruit. I didn't fry in butter, but non-stick cooking spray- worked well, and the flavor didn't seem compromised as my croissants were obviously very buttery. Thanks! I'm thinking of all the flavor combinations to use in the future, because I'll be making this one often!