Baked Strawberry and Cream Stuffed Croissant French Toast Recipe
This delightful Baked Strawberry and Cream Stuffed Croissant French Toast combines flaky, buttery croissants with a luscious cream cheese and strawberry jam filling. Bathed in a rich egg and milk custard, then baked to golden perfection and caramelized with a buttery brown sugar maple glaze, this recipe offers a perfect balance of sweet and tangy flavors. Topped with fresh strawberries, whipped cream, and extra maple syrup, it is an elegant and indulgent breakfast or brunch treat perfect for special occasions or weekend mornings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
Custard Mixture
- 4 large eggs, beaten
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons St. Germain elderflower liqueur (optional, divided)
- 1/2 teaspoon kosher salt
Croissant Filling and Coating
- 6–8 small day-old croissants
- 8 ounces cream cheese, at room temperature
- 1/3 cup high quality strawberry jam
- 3 tablespoons melted salted butter, plus more for greasing
- 2 tablespoons brown sugar
- 2 tablespoons real maple syrup, plus 1 tablespoon for tossing berries
Toppings
- 1 cup fresh strawberries, sliced horizontally
- Whipped cream, for serving
- 1 teaspoon vanilla extract (for berries)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Grease a baking sheet generously with butter to prevent sticking.
- Make the Custard Mixture: In a large shallow dish, whisk together the eggs, whole milk, 2 tablespoons of St. Germain liqueur, 1 tablespoon vanilla extract, and kosher salt until smooth and fully combined.
- Prepare Croissants: Using a sharp knife, carefully cut a 1-inch slit along the top side of each croissant. Extend the cut gently inside to create a hollow space for filling without cutting through the entire croissant.
- Prepare Strawberry Cream Filling: In a bowl, gently stir the softened cream cheese together with the strawberry jam, being careful to keep streaks of red and white for a marbled effect. Transfer this mixture into a ziplock bag, snip off a corner, and pipe approximately 2 tablespoons of the filling into each croissant through the slit.
- Soak Croissants in Custard: Dip each filled croissant into the egg custard mixture, letting it soak for about 1 minute on each side so the croissants absorb the custard thoroughly.
- First Bake: Arrange half of the soaked croissants on the prepared baking sheet and brush them lightly with any leftover egg custard. Bake in the preheated oven for 20-25 minutes, or until croissants are puffed and golden brown.
- Prepare Caramel Glaze: While the croissants bake, melt together 3 tablespoons melted salted butter, brown sugar, and 2 tablespoons maple syrup until smooth and combined.
- Glaze and Finish Baking: Remove the croissants from the oven, spoon the caramel glaze evenly over each one, then return to the oven and bake for an additional 10 minutes. This step caramelizes the glaze, creating a crisp, shiny, and sweet topping.
- Prepare Strawberry Topping: In a bowl, toss the fresh strawberry slices with 1 tablespoon St. Germain, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup to macerate and flavor the berries.
- Serve: Serve the baked stuffed croissant French toast warm, topped with the macerated strawberries, a dollop of whipped cream, and an extra drizzle of maple syrup if desired. Enjoy your elegant and indulgent breakfast!
Notes
- Using day-old croissants helps them absorb the custard better without becoming too soggy.
- St. Germain liqueur is optional; it adds a floral, fruity aroma but can be omitted for a non-alcoholic version.
- Ensure cream cheese is at room temperature to make mixing with jam easier and smoother.
- If preferred, the strawberry jam can be swapped with raspberry or other berry jams for different flavor variations.
- Watch croissants closely in the last baking stage to avoid burning the sugar glaze.
- Leftover French toast can be stored in the refrigerator and gently reheated in the oven for best texture.
