One of the perks of working from home during this quarantine is being able to cook and enjoy home cooked meals instead of stopping by a drive thru or picking up a grab n’ go meal. If this is too indulgent for the weekday try it on the weekend. Just make sure you TRY IT!
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Strawberry Cheesecake Stuffed Croissant French Toast
April 29, 2020
Persons
3
Serving Size
2 Croissants
Ingredients
Cream Cheese Filling
- 4 oz Cream Cheese (soft/room temp)
- 2 oz Condensed Milk
- 2 tsp Lemon Juice
- 1/4 tsp Vanilla Extract
- 1/2 cup Chopped Strawberries
French Toast Batter
- 4 Eggs
- 1 cup Heavy Cream
- 1/4 cup Sugar
- 1/2 tsp Cinnamon
- 1 tsp Vanilla Extract
Strawberry Topping
- 1/2 cup Sliced Strawberries
- 1/4 cup Strawberry Jam
- 1 tsp Lemon Juice
- 1/4 cup Water
Additional Ingredients
- 6 Large Croissants
- Confectioners Sugar (For Garnish)
- Butter
Instructions
Cream Cheese Filling
- In a bowl mix cream cheese, condensed milk, lemon juice, and vanilla extract until well combined. (I started with my hand but switched to an electric blender for a smoother consistency)
- Chop strawberries and add to the filling. Mix carefully until well combined.
- Cover and place in the fridge for 30 minutes or until filling has thickened.
- Once you are ready to pipe the filling add it to a piping bag (I used a ziplock bag)
French Toast Batter
- In a large bowl mix eggs, heavy cream, sugar,
- cinnamon, and vanilla extract until well
- combined.
- Cut slit/pockets into the top of each Croissant, pipe each one with cheesecake
- filling.
- Submerge each filled croissant into the batter until well coated.
- Heat a large skillet, add butter and allow to melt.
- Add stuffed croissants to the skillet (3-4 at a time depending on size of skillet).
- Cook until the batter is fully cooked and the filling is warmed through. Remove from heat and serve immediately.
- Enjoy!
