Pumpkin Butter Stuffed Croissant French Toast
| PREP TIME: 15 MIN | COOK TIME: 5 MIN | TOTAL TIME: 20 MIN |
If you are a croissant lover, your love is about to get so much sweeter!
Ingredients
Makes about 10 Slices
- Croissant Toast
- 3/4 Cup Half and Half
- 3 Large Eggs
- 2 Tbsp Sugar
- 1/2 Tsp Cinnamon
- Pinch of Salt
On a Separate Bowl Mix Together and set aside
- 2 Tbsp Brown
- 1 Tbsp Sugar
- 3/4 Tsp Cinnamon
Cheesecake Mousse
Instructions
- Heat a Skillet to Med/ High Heat.
- Whisk all ingredients from first list on a bowl til well combined.
- Dip your croissant toast onto the custard. Croissant toast does not soak as much as a Texas toast bread does. Be gentle and give a light soak while still covering all of the sides of the bread.
- Sprinkle your brown sugar/ sugar and cinnamon mix on each side of the soaked bread.
- Cook on each side until a light brown. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. When mixture is pretty combined bump the speed up to High and it only takes a couple mins and the mixture will be fluffy and creamy.
- Add some of the Pumpkin Butter in the center after cheesecake mousse and also on top!
TIPS
- The cream cheese should only be allowed to room temp for about 30 mins. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
- I reccomend leaving the croissant toast out for a couple hours for it to stale a little.Croissant toast are more delicate then Texas Toasr or Brioche, you may also not want to soak them as much with syrup as you do a regular french toast. Go light at first and see how you feel.
- Share your pics with me on social media! #sweetmelibakery
