Baked Strawberry and Cream Stuffed Croissant French Toast

It is hard to beat this baked strawberry and cream stuffed croissant French toast. Not only is it simple, it is better than any French toast you have had. Bold, but true. Soft, buttery, flaky croissants are stuffed with strawberries and cream cheese, then baked in an eggy French toast custard. It is the perfect make-ahead brunch centerpiece for spring and summer, and with a dollop of whipped cream, fresh berries, and a drizzle of maple syrup, it is beautiful too. No one will pass on this French toast.

This started as a last-minute Mother's Day recipe. A photo of French toast dusted with powdered sugar and piled with berries sparked the idea, but instead of ordinary French toast, it had to be something special. Baking it was the obvious choice, because nobody wants to stand at the stove flipping slices all morning.

Making French toast with croissants is not new, but this time the croissants keep their shape. They are stuffed with berries and cream, arranged on a sheet pan, and baked until they caramelize a little in the oven. It is easy, it looks impressive, and most importantly, it is delicious.

The Details

The custard is simple: eggs, milk, and vanilla. The secret ingredient is a splash of St-Germain, an elderflower liqueur with a subtle floral note that pairs beautifully with strawberries. If you have it, use it. If not, stick with vanilla and maybe a pinch of cinnamon.

Look for small, crisp croissants, ideally a day old, though fresh ones work fine too. Cut a small slit in the top of each croissant to make a pocket for the berries and cream. Then swirl cream cheese with your favorite strawberry jam and pipe the mixture into each croissant. It sounds fancy, but it is easy.

Butter a baking sheet, dip each stuffed croissant in the custard, and arrange them on the pan. Here is the bonus: once dipped, you can cover the pan and refrigerate it overnight, then bake in the morning. Very handy for an early start.

The Secret Glaze

Melt butter with brown sugar and maple syrup. About three-quarters of the way through baking, spoon this glaze over the French toast. As it finishes baking, the sugar and butter caramelize into a crisp outer layer, while the inside stays soft, custardy, and creamy. You may need to spoon some of the glaze from the pan back over the croissants, since it slides off a little, but that is the only tricky part.

Serve with whipped cream and maple syrup, plus berries tossed with a little more St-Germain and vanilla. Simple, pretty, and so good.

Ingredients

• 4 large eggs, beaten
• 1 cup (240 ml) whole milk
• 1 tablespoon plus 1 teaspoon vanilla extract
• 3 tablespoons St-Germain elderflower liqueur (optional)
• 1/2 teaspoon kosher salt
• 6 to 8 small day-old croissants
• 8 oz (225 g) cream cheese, at room temperature
• 1/3 cup (100 g) good-quality strawberry jam
• 3 tablespoons melted salted butter, plus more for the pan
• 2 tablespoons brown sugar
• 2 tablespoons pure maple syrup
• 1 cup (150 g) fresh strawberries, sliced
• Whipped cream and maple syrup, for serving

Instructions

1. Preheat the oven to 190°C (375°F). Butter a baking sheet.
2. In a large shallow dish, whisk together the eggs, milk, 2 tablespoons of the St-Germain, 1 tablespoon of the vanilla, and the salt.
3. Cut a 2.5 cm (1 inch) slit in the top of each croissant, moving the knife inside to create a pocket without piercing through the other side.
4. In a bowl, gently swirl the cream cheese with the strawberry jam, leaving red and white streaks. Spoon the mixture into a zip-top bag and snip off one corner. Pipe about 2 tablespoons of strawberry cream into each croissant; it does not need to be perfect. Dip each croissant in the egg mixture, letting it sit for 1 minute per side, and arrange on the prepared baking sheet.
5. Brush each croissant with a little of the remaining custard. Bake for 20 to 25 minutes, until golden.
6. Melt together the butter, brown sugar, and 2 tablespoons of the maple syrup. Spoon evenly over the croissants and bake for 10 minutes more, until the tops are caramelized and crisp.
7. Toss the sliced strawberries with the remaining 1 tablespoon St-Germain, 1 teaspoon vanilla, and 1 tablespoon maple syrup. Serve the French toast warm, topped with whipped cream, berries, and maple syrup.

Notes

Make ahead: Complete the recipe through step 4. Cover and refrigerate overnight. When ready to bake, take the pan out of the fridge and let it sit on the counter while the oven preheats, then continue from step 5.

Nutrition information is an estimate only. Calories: about 373 kcal per serving.