French Toast Stuffed Croissant
Source of Recipe
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Recipe Link: http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R100998 French Toast Stuffed Croissants
1 8-ounce package cream cheese, softened
1/4 cup maple syrup
1 tablespoon granulated white 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
extra Maple syrup
In a medium bowl beat cream cheese, the 14/ c. maple syrup and white
sugar with an electric mixer on medium speed until well combined.
Stir in the 1/2 cup chopped strawberries.
With a serrated knife, carefully cut each croissant in half horizontally,
cutting to but not through to the other side.
Starting at the open end of the croissant, spoon cream cheese filling
into each croissant.
In a shallow dish, whisk together eggs, half and half, brown sugar,
cinnamon and nutmeg.
Using your hands, carefully dip each side of the filled croissants in
the egg mixture, being careful not to squeeze out the filling.
Cook filled croissants, 2 at a time, on a lightly greased griddle over
medium heat about 1 to 2 minutes on each side, or until golden brown.
It is helpful to use 2 spatulas to help turn the croissants. Some of the
filling may leak out onto the griddle. Be sure to wipe off the griddle
and lightly grease griddle again before cooking the remaining croissants.
Serve warm, sprinkled with halved strawberries and drizzled with
additional maple syrup.
Makes 4 servings.
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