Strawberries & Cream Croissant French Toast

Name: Strawberries & Cream Croissant French Toast
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 - 2
Ingredients: 350 g strawberries, hulled; 2 tbsp. golden caster sugar; 1 tbsp. lemon juice; 1 tsp. vanilla extract; 100 g cream cheese; 1 1/2 tbsp. golden caster sugar; 2 eggs; 100 mL milk; 1/4 tsp. cinnamon; 2 croissants, sliced in half; 2 tsp. chocolate spread; 25 g butter; 150 mL double cream, whipped

By Chloe MorganPublished: 31 August 2022

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preview for Strawberries & Cream French Toast Croissant

We’ve taken the classic French Toast recipe and injected it with some English garden vibes and French buttery goodness. Our recipe uses flaky croissants stuffed with chocolate spread and an easy cheesecake mix. Yes, you heard right. A cheesecake stuffed croissant. If you'd rather use bread or brioche, feel free to use whatever you have to hand to make a stuffed French Toast sandwich instead.

Why not get creative and stuff the croissants with your favourite fillings. Such as; peanut butter stuffed french toast or even Banana bread french toast. The possibilities are endless.

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Yields:

2 - 2

Prep Time:

15 mins

Cook Time:

8 mins

Total Time:

23 mins

Ingredients

For the strawberry compote

350 g
strawberries, hulled
2 Tbsp.
golden caster sugar
1 Tbsp.
lemon juice
1 tsp.
vanilla extract

For the cheesecake mixture

100 g
cream cheese
1 1/2 Tbsp.
golden caster sugar
1 tsp.
vanilla extract

For the egg mixture

2
eggs
100 ml
milk
1/4 tsp.
cinnamon

2
croissants, sliced in half
2 tsp.
chocolate spread
25 g
butter
150 ml
double cream, whipped

Directions

1. Step 1In a small pan over a medium heat, add strawberries, golden caster sugar, lemon juice and vanilla extract. Turn heat down, and allow to simmer for 8 minutes, stirring frequently. Once the strawberries have cooked down into a bright red sauce, remove from the heat and leave to cool.
2. Step 2Next add the cream cheese, golden caster sugar and vanilla extract to a small bowl and mix until fully combined. Refrigerate until needed.
3. Step 3In a large bowl add the eggs, milk and cinnamon. Whisk until fully combined or until the eggs are broken and the cinnamon is fully incorporated. Set aside.
4. Step 4Slice open your croissants and evenly spread one half with 1 tsp chocolate spread. Next spread over a generous tablespoon of your cheesecake mix and tightly close up your croissant.
5. Step 5Submerge each croissant in the egg mix for around 30 seconds and place onto a plate ready to cook.
6. Step 6Place a large pan over medium heat and add 25g butter. Once the butter has melted and is foaming, add the croissants and cook for 4 minutes each side, or until the outside is crispy and starting to brown.
7. Step 7Serve with a good helping of the strawberry compote and a dollop of whipped double cream. Enjoy!