Stuffed Croissant French Toast

"Presented By: Majestic Mansion Bed & Breakfast"
 
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Ready In:
15mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
  • Add milk, half& half, vanilla and seasonings and mix together.
  • Slice croissant and spread cream cheese on bottom half.
  • Lay sliced fruit on top of cream cheese and cover with top croissant half.
  • Dip in egg mixture and fry in butter till brown.
  • Flip over and brown other side.

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Reviews

  1. We really enjoyed this sweet and fruity treat. I used whipping cream in place of half and half as that is what I had on hand. For the fruit I used a combination of strawberries and bananas, very good. The only suggestion I would make is to dip the croissant very quickly as the ones that got a little too much egg mixture were a little bit soggy. Even with that it is certainly worth a repeat. Thanks for sharing your recipe.
     
  2. Yum! I used apple slices sauteed in butter with a bit of cinnamon and it turned out very well. Great breakfast, easy and very quick!
     
  3. I used regular cream cheese, and apples slices ! we loved it, thank you very much. i had a bag of plain croissants in my fridge, and two stomachs to feed on saturday morning :D Thank you !
     
  4. This is one of those dishes which is so simple, but delicious and very easily adaptable. I only made 2 servings, and everything went very well. I had strawberry cream cheese on hand and defrosted some frozen strawberries and blueberries for the fruit. I didn't fry in butter, but non-stick cooking spray- worked well, and the flavor didn't seem compromised as my croissants were obviously very buttery. Thanks! I'm thinking of all the flavor combinations to use in the future, because I'll be making this one often!
     
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RECIPE SUBMITTED BY

I'm disable now for a couple years. I was in sales for 25 years and was a policeman for 5 years before that and just floated around a few years before that. I've been married to the same gal for 30 years, got two sons and two grandchildren. I got into the recipe seen and have got hooked on it, I'm not a cook but I'm learning as I go. Enjoy reading the different recipes.
 
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