This Stuffed French Toast recipe is an easy “go-to” when I have brunch guests. Though this dish isn’t particularly “New Mexican,” it is a fast and easy way to feed a few or a crowd.
I prepare it the day before, allowing it to sit in the refrigerator overnight. The final dish is delicious, with the berries (or fruit) creating a colorful presentation. Additionally, the recipe can be modified in numerous ways to satisfy your sweet tooth.
Stuffed French Toast
Servings: 4 croissants (varies based on appetite and the size of the croissant)
Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
The ingredients below will make 4 servings, but the recipe can be easily adjusted to serve more people.
Ingredients
- 4 croissants, cut in half lengthwise
- 4 ounces cream cheese, soften to room temperature
- 1/8 to 1/4 powdered sugar (optional)
- 1/4 cup Nutella (optional)
Cut croissant in half. Smear approximately one ounce of cream cheese on the croissant. If you prefer sweeter french toast, you can whip 1/8 to 1/4 cup powdered sugar into the cream cheese prior to applying to the croissant.
Optional: This french toast is decadent; however, if you enjoy sweeter french toast, try spreading fruit preserves or Nutella on the other side of the bread. Smear the other half of the croissant with Nutella or fruit preserves.
Molten Sugar Syrup
- 1 cup packed brown sugar (light or dark)
- 1/3 cup butter or margarine
- 2 Tablespoons light corn syrup
There are two options for mixing the molten syrup. Combine the brown sugar, corn syrup, and butter in a small saucepan on low heat, stirring until the butter has melted. Pour into 9 x 9 baking dish.
Alternately, heat the butter in the 9 x 9 baking dish in the microwave until melted (15-20 seconds). Add corn syrup and brown sugar and mix well. Arrange the cream cheese croissants in the pan on top of the sugar mixture. Cut the croissants as needed to fit (see below).
Egg Mixture
- 5 large eggs
- 1 1/2 cups milk (can substitute almond milk as needed)
- 1 1/2 teaspoon cinnamon
Mix the eggs, milk, and cinnamon well in a medium bowl. Pour the egg mixture over the croissants in the baking dish. Cover and refrigerate for 2 – 24 hours.
Baking
Preheat the oven to 350°. Uncover and bake for 30 to 35 minutes. The center should be set and the top should be golden brown. Allow the french toast to cool for about 5 minutes before serving.
Toppings | Pick your favorite seasonal fruit(s)
Strawberries, blueberries, raspberries, blackberries, peaches, pitted cherries, etc.
Additional options: Powdered sugar on top, powdered sugar in the cream cheese, etc. Leave your modifications in the Comments, please. Maple syrup is an option, though the brown sugar and butter tend to be plenty. Whipped cream would be tasty as well.
Please leave your recipe modifications, or any questions that you may have, in the comments below.
