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–+ servings
Berry-stuffed French toast recipe created by food photographer Kate O'Brien
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Berry-Stuffed Croissant French Toast with Bourbon Chantilly Cream

A delicious cream cheese and berry stuffed french toast made with croissants and served with a delicately flavored whipped cream.
Prep Time20 minutes
Active Time10 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: French
Keyword: berry stuffed french toast, best french toast, bourbon, chantilly cream, cranberries, cream cheese, cream cheese stuff french toast, croissant, croissant french toast, food photographer, french toast, stuffed french toast, whipped cream
Yield: 4
Calories: 734kcal
Author: Kate O'Brien

Materials

Bourbon Chantilly Cream

  • 1 cup Heavy Cream 30% milk fat
  • 2 tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 teaspoon Bourbon good quality, optional
  • 1/4 teaspoon Cinnamon optional
  • 1 dash Salt optional

Berry Cream Cheese Filling

  • 6 ounces Cream Cheese whipped or softened in the microwave
  • 3 tablespoons Powdered Sugar you may need more sugar if your berries are tart
  • 1 cup Berries

French Toast

  • 4 Croissants split
  • 1 cup Milk preferably whole
  • 2 Eggs
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Instructions

Bourbon Chantilly Cream

  • In a large bowl combine your cream, powdered sugar, vanilla and optional flavorings (cinnamon, bourbon and salt).
  • Whisk ingredients until they have formed a soft peak. The key is to use a circular motion with your wrist as you whisk.
  • Optionally you can do this in a blender or mixer to save time.

Berry Cream Cheese Filling

  • If using un-whipped cream cheese, soften in the microwave for around 30 seconds to prevent lumps in your mixture.
  • Then add in your powdered sugar and berries of your choosing.
  • Mash and mix until you have a smooth mixture with an even consistency of berries throughout.

French Toast

  • Split your croissants with a knife so there is a pocket for the berry filling and stuff with the cream cheese, berry mixture. Press down a bit around the edges to seal.
  • In a shallow bowl, whisk the milk, eggs, cinnamon, vanilla and salt until combined.
  • Dip stuffed croissants into the egg and milk wash letting them sit a bit on each side to absorb the wash.
  • Heat your pan on medium and add a knob of butter. When the butter begins to sizzle add your dipped and stuffed croissants. Fry each side a few minutes until golden.
  • Serve with dollops of Bourbon Chantilly Cream, sifted powdered sugar and fresh berries.

Nutrition

Calories: 734kcal