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).
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.
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.
Cream Cheese-Stuffed Lemon French Toast with Strawberries
Recipe by Our Best Bites
6 large, stale butter croissants
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
1 1/4 teaspoons lemon extract
1 1/2 cups milk
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream (optional)
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 1/2-2 tablespoons), and 3/4 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. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.
Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 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, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.