My Life In The Kitchen

July 21, 2010

Baked Stuffed French Toast

Filed under: 52 Weeks of Baking, Baking, Bread, Swap, Swap-Bot — trinichiqn @ 9:37 pm

I wanted something simple. Baked french toast. This was the first time I have used croisants and I think I will be doing this again.

I made the batter and put it into the refrigerator for a couple hours. I mixed the berries with sugar and a little cinnamon and put that in the fridge for a couple hours too.

I pre-heated the oven, stuffed the croissants with the prepared berries and dipped in the batter rolling it around a little.

Served with maple syrup. Totally delish.

I seriously adjusted the recipe below, I used more the spirit of the recipe than the body.

My submission for week 16 of 52 weeks of baking.

Strawberry-Stuffed French Toast

Prep: 20 min.
Bake: 15 min.


* Nonstick cooking spray
* 4 purchased croissants, split
* 1 8-ounce tub light cream cheese spread with strawberries
* 2 eggs, lightly beaten
* 1/2 cup milk
* 1/2 teaspoon ground cinnamon
* Powdered sugar
* Fresh strawberries
* Maple syrup, warmed


1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Lightly coat the foil with nonstick cooking spray; set pan aside.

2. Spread cut sides of croissants with cream cheese. Place cut sides back together. In a shallow dish beat together the eggs, milk, and cinnamon with a fork. Dip each filled croissant in the egg mixture for 30 seconds, turning once. Place in prepared baking pan.

3. Bake about 15 minutes or until browned and heated through. Sprinkle with powdered sugar. Serve warm with fresh strawberries and warm maple syrup.

4. Makes: 4 servings

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