Monday, August 4, 2008

Stuffed Croissant French Toast

Today’s recipe is one that I came across about a year or so ago, and every time I’ve made it since then, we get a sweet glimpse of what Heaven is like! Now, there’s nothing very nutritious about this breakfast food, but boy, it is so worth it!! This original recipe came from some high-end NYC hotel so it’s a good one to make to impress others. I’ve tweaked it a bit to fit my liking and to me, it’s PERFECT! Here’s what you’ll need…

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
3 eggs
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!

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