Bloody Berry Stuffed Croissant French Toast
Equipment
- Mixing Bowl
- Large Skillet
- Sharp Knife
Ingredients
- 4 large croissants
- 8 ounces cream cheese, softened
- 1 cup chopped fresh strawberries
- 1/2 cup raspberry preserves
- 4 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- Fresh strawberries, for serving
Instructions
- Slice each croissant horizontally almost all the way through, leaving one side attached like a hinge.
- In a bowl, mix the cream cheese, chopped strawberries, and raspberry preserves until evenly combined.
- Spread the berry filling inside each croissant and gently press the halves together.
- In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon until smooth.
- Heat a large skillet over medium heat and add 1 tablespoon of butter.
- Dip each stuffed croissant into the egg mixture, letting excess drip off, then place in the skillet.
- Cook for 3 to 4 minutes per side until golden brown, adding the remaining butter as needed.
- Serve warm with fresh strawberries on the side.
Notes
Slice the croissants right before stuffing so the filling stays inside during cooking. If the raspberry preserves are very thick, warm them slightly to make mixing easier. Leftovers reheat well in a toaster oven to restore crispness without making the filling soggy.
Course: Breakfast
Cuisine: French
Equipment: Mixing Bowl, Large Skillet, Sharp Knife
Cuisine: French
Equipment: Mixing Bowl, Large Skillet, Sharp Knife