1 (8 oz) pkg. cream cheese, softened
¼ C. maple syrup
1 Tbsp. Granulated sugar
1 C. chopped, fresh strawberries
8 large or 16 mini croissants
1 C. half & half or light cream
1 Tbsp. Packed brown sugar
½ tsp. cinnamon
¼ tsp. nutmeg
In a medium bowl, beat cream cheese, syrup, and sugar on medium speed until well combined.
Stir in chopped strawberries.
With a serrated knife, cut croissants in half horizontally, cutting to, but not through, other side.
Spoon cream cheese filling into each croissant.
In medium bowl, whisk together eggs, half & half, brown sugar, cinnamon, and nutmeg.
Using your hands, dip each side of filled croissant in egg mixture, being careful not to squeeze out filling. Cook filled croissants on a lightly greased griddle over medium heat about 1-2 mins. on each side. Some filling may leak out; be sure to wipe off griddle and grease again. Serve warm sprinkled with fresh strawberries, and drizzled with maple syrup. Serves 8.
When my husband says, "Honey, you have GOT to make those more often," then you know they are good!! Heaven, I tell you!