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Baked Strawberry and Cream Stuffed Croissant French Toast Recipe

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4.1 from 64 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

Delight in this decadent Baked Strawberry and Cream Stuffed Croissant French Toast, featuring flaky croissants stuffed with a luscious mixture of cream cheese and strawberry jam, soaked in a vanilla-elderflower egg custard, baked to golden perfection, and topped with caramelized butter glaze, fresh strawberries, and whipped cream. A perfect indulgent brunch treat for sharing.

Ingredients

Custard Mixture

  • 4 large eggs, beaten
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 3 tablespoons St. Germain (elderflower liqueur) (optional)
  • 1/2 teaspoon kosher salt

Croissants

  • 6-8 small day-old croissants

Strawberry Cream Filling

  • 8 ounces cream cheese, at room temperature
  • 1/3 cup high quality strawberry jam

Glaze and Toppings

  • 3 tablespoons melted salted butter, plus more for greasing the pan
  • 2 tablespoons brown sugar
  • 2 tablespoons real maple syrup
  • 1 cup fresh strawberries, sliced horizontally
  • Whipped cream, for serving
  • Additional 1 teaspoon vanilla extract (for berries)
  • 1 tablespoon St. Germain (for berries, optional)
  • 1 tablespoon maple syrup (for berries)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375° F (190° C). Grease a baking sheet generously with butter to prevent sticking and to add flavor.
  2. Make the Custard Mixture: In a large shallow dish, whisk together the beaten eggs, whole milk, 2 tablespoons of St. Germain liqueur (if using), 1 tablespoon vanilla extract, and kosher salt until fully combined. This mixture will soak and flavor the croissants.
  3. Prepare the Croissants: Using a sharp knife, make a 1-inch slit on the top of each croissant. Carefully widen the slit without piercing through the other sides, creating a pocket inside the croissant for the filling.
  4. Prepare the Strawberry Cream Filling: In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white for a marbled effect. Transfer this mixture into a ziplock bag and snip off a small corner.
  5. Stuff the Croissants: Squeeze approximately 2 tablespoons of the strawberry cream mixture into the pocket of each croissant through the cut corner of the bag. Don’t worry about perfect appearance; rustic is beautiful here.
  6. Soak the Croissants: Dip each stuffed croissant into the egg custard mixture, allowing it to soak for about 1 minute per side so it absorbs the flavors and softens slightly.
  7. Arrange and First Bake: Arrange half of the soaked croissants on the greased baking sheet. Brush each croissant with a little leftover egg custard for an even golden finish. Bake in the preheated oven for 20-25 minutes, or until they turn golden brown and puffed.
  8. Prepare the Caramel Glaze: While the croissants bake, melt the salted butter, then stir in the brown sugar and 2 tablespoons real maple syrup until smooth and combined.
  9. Glaze and Second Bake: Remove croissants from the oven, spoon the caramel glaze evenly over each croissant, then bake for an additional 10 minutes. This step caramelizes the topping, forming a crisp, sweet crust.
  10. Prepare the Strawberries for Serving: Toss the sliced fresh strawberries with 1 tablespoon St. Germain (optional), 1 teaspoon vanilla extract, and 1 tablespoon maple syrup to lightly macerate and intensify their flavor.
  11. Serve: Serve the baked strawberry and cream stuffed croissants warm, topped with whipped cream and the macerated fresh strawberries, drizzled with extra maple syrup if desired. Enjoy this indulgent brunch classic!

Notes

  • Day-old croissants work best as they hold up to soaking without falling apart.
  • St. Germain elderflower liqueur is optional but adds a lovely floral note; it can be omitted or replaced with an equal amount of vanilla extract if preferred.
  • Make sure the cream cheese is at room temperature for easy mixing with the strawberry jam.
  • For a dairy-free version, substitute milk and cream cheese with plant-based alternatives and use dairy-free butter.
  • Leftover stuffed croissants can be refrigerated and gently reheated in the oven for a crisp finish.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French-American

Find it online: https://quickandsweetrecipes.com/baked-strawberry-and-cream-stuffed-croissant-french-toast-recipe/