First of all, if you tried to access the blog yesterday, we are so sorry about the downtime–our server was down and it was pretty rough for us to sit back and not be able to do anything about it. Thanks so much for being patient and we hope you’ll forgive us–we can pay you in cupcakes if necessary… :)

I know that it’s technically still January and we’re still technically in healthy eating month, but Valentine’s Day is also coming right up and we want to make sure you guys have plenty of fun, easy, romantic, delicious recipes to choose from. But just in case you couldn’t tell from the recipe title, this is totally not healthy. Oops.

I love the idea of the blueberry-cream cheese overnight French toast–you guys know what I’m talking about, right? But I can never get past the big chunks of cream cheese. It just doesn’t work for me. But I kept that idea in mind when coming up with this recipe because I want so badly to like it.

One of my favorite things in the universe are cream cheese filled croissants. Also right up there are strawberries and lemons together. I also love French toast made with croissants instead of regular bread because the texture is so fabulous. So…this recipe is kind of a combination of all my guilty pleasures.

You’ll need about 6 large, stale croissants, softened cream cheese, a couple of fresh lemons, eggs, milk, lemon extract, powdered sugar, and lemon extract. You’ll also need Strawberry Sauce and sliced fresh strawberries for serving (sweetened whipped cream would be amazing on top of the strawberry sauce as well).

Combine the softened cream cheese, 3/4 cup powdered sugar, the zest from one lemon, and the strained juice from one lemon (about 2 tablespoons) in a medium bowl…

and beat with an electric mixer for 1-2 minutes or until light and fluffy.

Slice the croissants in half lengthwise

and generously spread the bottom half of each croissant with the cream cheese mixture, using all of the cream cheese.

(Just in case you’re wondering, the cream cheese on this particular croissant is not even close to generous enough. Learn from my mistakes…)

Press the croissant tops down onto the cream cheese, flattening them a little. Cut them into halves (or even fourths, depending on what you need to do to fit them into the pan) and place them into a 9×13″ pan sprayed with non-stick cooking spray. Set aside.

Whisk together 2 eggs, 1 1/2 cups milk, 1/2 cup powdered sugar, 1 1/4 teaspoons lemon extract, and the zest of another lemon. Pour evenly over the croissant mixture

Cover the pan with aluminum foil and refrigerate overnight for for 8-10 hours.

When ready to bake, preheat the oven to 350. Place the covered pan in the oven and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and all the liquid is absorbed. Remove from oven and allow to stand for 5-10 minutes.

Cut into squares and serve with strawberry sauce, sliced strawberries, and, if you want (how could you not want), sweetened whipped cream.

Pin It


Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *