Cream Cheese-Stuffed Lemon French Toast with Strawberries
A delicious overnight French toast utilizing stale croissants, cream cheese filling, and bursting with fresh strawberry and lemon.
Servings servings
Equipment
Ingredients
French Toast
- 6 croissants large, stale
- 1 8-ounce package cream cheese softened, light is fine
- 1 ¼ cups powdered sugar
- 2 lemons
- 1 ¼ teaspoons lemon extract
- 2 eggs
- 1 ½ cups whole milk
Strawberry Sauce
- ⅓ cup white sugar
- 1 teaspoon vanilla extract or almond
- 1 pint strawberries
Garnish
- strawberries fresh, sliced
- whipped cream sweetened
Instructions
French Toast
- Slice the croissants in half lengthwise. Set aside.
- In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 ½-2 tablespoons), and ¾ cup powdered sugar. Mix with an electric mixer until light and fluffy.
- Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. If necessary, cut into halves (or even fourths if necessary; you may not need to cut them at all) and arrange the pieces evenly in a 9x13" pan lightly sprayed with nonstick cooking spray.
- Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining ½ cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.
- When ready to bake, preheat oven to 350℉. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with strawberry sauce, freshly sliced strawberries, and sweetened whipped cream if desired.
Strawberry Sauce
- Wash strawberries and remove stems. Roughly chop strawberries.
- Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.
- After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached. You can also use an immersion blender.
Notes
Store leftover French toast in an airtight container in the refrigerator and consume within 3-5 days for best results.
Nutrition
Calories: 234kcal, Carbohydrates: 37g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 50mg, Sodium: 133mg, Potassium: 176mg, Fiber: 2g, Sugar: 25g, Vitamin A: 311IU, Vitamin C: 33mg, Calcium: 63mg, Iron: 1mg
Calories: 234kcal
Cost: $8
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