Cinnamon Roll Croissant French Toast with Maple Cream
This cinnamon roll croissant French toast is buttery, gooey, filled with warm cinnamon spice, and topped with a rich maple cream.
Servings: 6 Servings
Ingredients
Cinnamon Filling
- 1 cup brown sugar, lightly packed
- ½ cup butter, room temperature
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
Maple Cream
- 4 ounce cream cheese, room temperature
- ⅓ cup butter, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- 1⅓ cups powdered sugar
French Toast
- 1 package all butter croissant loaf, 10-12 slices (bought from Kroger)
- 6 large eggs
- ⅓ cup milk
- 1 tablespoon vanilla extract
- ¼ cup granulated sugar
Instructions
Cinnamon Filling
- Add all ingredients to a small bowl and mixed until combined with a coarse texture.
Maple Cream
- Beat together cream cheese and butter in a large bowl until all lumps have been broken down.
- Add vanilla, syrup, and powdered sugar. Beat until smooth and creamy.
French Toast
- In a medium bowl, whisk eggs, milk, vanilla, and sugar until smooth.
- Place 6 slices of bread out on a clean surface and spread the cinnamon filling over each piece (about 3 tablespoons).
- Top with the remaining slice of bread and set aside.
- In a large pan heat a pat of butter of low heat and dip the stuffed French toast into the egg mixture, coating each side, shake off excess, and add to the pan.
- Repeat with the remaining stuffed French toast.
- Cook over low heat for 5-6 minutes on each side or until golden brown.
- Remove from the pan and drizzle with maple cream. Enjoy!
Notes
Tips
- Croissant Bread is Key: Don't substitute the croissant bread. The buttery texture is what makes this recipe extra yummy.
- Don't Overcook: Low heat is the key to perfectly golden French toast that's cooked through but not dry.
- More Maple Cream: Make extra maple cream for serving.
- A Quick Dip: Thoroughly coat the bread, but don't let it get soggy.