Best Baked Stuffed Croissant Recipes

BAKED STRAWBERRY AND CREAM STUFFED CROISSANT FRENCH TOAST

Steps:

• 1. Preheat the oven to 375° F. Grease a baking sheet with butter. 2. In a large shallow dish, whisk together the eggs, milk, 2 tablespoons St. Germain, 1 tablespoon vanilla, and the salt. 3. Grab the croissants and make a 1 inch slit at the top of each, move your knife to create space in the croissant, being careful not to poke through the other sides (see above photos). 4. In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze approximately 2 tablespoons of the strawberry cream into each croissant where you created your hole. Don't stress about making it perfect. Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange half the croissants on the prepared baking sheet. 5. Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden. 6. Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake another 10 minutes, until the croissants are caramelized on top and crisp.7. Toss the berries with 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple. Serve the french toast warm, topped with whipped cream, berries, and maple Enjoy!

CROISSANT BAKED FRENCH TOAST

Steps:

• Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside. , Slice croissants in half lengthwise. , In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes.

BAKED STUFFED CROISSANT

Steps:

• Split croissants horizontally. (They don't need to be really fresh. Packaged croissants work fine.) Spread cream cheese on each open side. Spread orange marmalade on one side and make a sandwich with the top. (Substitutions for the orange marmalade may be other jams or fresh fruit).
• Oil a large casserole or 9x12 cake pan and place the croissants into the pan.
• Whip together eggs,orange juice,milk,nutmeg,salt,vanilla and almond extract.
• Pour the egg mixture over the filled croissants. Cover and refrigerate overnight.
• Next morning, let stand at room temperature for 30 minutes. Remove the croissants and place on a cookie sheet or baking stone which has been lightly oiled. Bake at 350°F for 30 minutes. Or, poke fork holes in the croissant and let sit in the egg mixture for 15 minutes and bake at 400°F for 15 to 20 minutes. Sprinkle with powdered sugar and serve hot.

BREAKFAST CROISSANTS STUFFED WITH HAM AND GRUYERE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.
• Arrange crescents 1 inch apart on a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.
• Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.

STUFFED CROISSANT FRENCH TOAST

Steps:

• In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
• Add milk, half& half, vanilla and seasonings and mix together.
• Slice croissant and spread cream cheese on bottom half.
• Lay sliced fruit on top of cream cheese and cover with top croissant half.
• Dip in egg mixture and fry in butter till brown.
• Flip over and brown other side.