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Stuffed Croissant French Toast Two Ways

A delicious and quick breakfast dessert made with store-bought croissants with two types of fillings - chocolate and strawberries & cream
Servings 2 croissants
Prep Time 20 minutes
Cook Time 20 minutes

Equipment

  • Hand whisk
  • Piping bag or zip-lock bag

Ingredients
  

  • 2 full-size croissants (store-bought or fresh)

French Toast Batter

  • 2 eggs
  • 120 ml full-fat milk
  • 50 gs granulated white sugar
  • 1 tsp vanilla essence

Strawberries & Cream Filling

  • 100 gs thick cream
  • 50 gs strawberry jam more or less as per taste

Chocolate Filling

  • 50 gs Nutella

Toppings

  • Whipped cream
  • Maple syrup
  • Strawberries optional
  • Chopped Pistachios optional

Instructions
 

  • Prepare the batter: In a bowl, combine the eggs, milk, sugar, and vanilla with a hand whisk.
    2 eggs, 120 ml full-fat milk, 50 gs granulated white sugar, 1 tsp vanilla essence
  • Prepare the strawberries & cream filling: In a bowl, add the cream and jam, and swirl the jam into the cream, leaving visible ripples. Transfer the filling into a piping bag or zip-lock bag.
    100 gs thick cream, 50 gs strawberry jam
  • Prepare the chocolate filling: Fill a piping bag or zip-lock bag with nutella.
    50 gs Nutella
  • Fill the croissants: Using a small knife, make a 1-inch slit into the croissant on one side, making sure that the whole does not reach the other side of the croissant or the filling will leak out. Using your fingers, open the slit and pipe the filling using the piping bag or zip-lock bag until the croissant puffs up and feels full.
    2 full-size croissants (store-bought or fresh)
  • Coat the filled croissants in the French toast batter by placing them in the batter for at least 1 minute per side. You can also place them in the batter overnight and allow them to soak up the liquid for longer.
  • Pre-heat the oven to 160 degrees Celsius. When ready to bake, place the soaked croissants on a baking pan lined with parchment paper and brush the remaining egg mixture on top. Bake the croissants for 15-20 minutes, until the top is crispy.
  • Top the ready croissant French toast with maple syrup, cream, and toppings of your choice.
    Whipped cream, Maple syrup, Strawberries, Chopped Pistachios

Video

View this post on Instagram

A post shared by Ayesha Nemat Khan | Ministry of Pastry (@ayeshank)

Notes

Variations:

You can experiment with the fillings and try different variations like peanut butter and jam, Biscoff, pistachio spread, cinnamon filling, and many more.

Make Ahead: 

You can make the French toast batter and soak the croissants in it the night before.

Storage:

The croissants should be consumed fresh after baking.
Author: Ayesha Nemat Khan
Course: Breakfast, Dessert