Here’s THE Breakfast to Make with Stale Croissants!
With my husband’s birthday coming up, I am always looking for a great meal to surprise him with that I know he’d absolutely love and never see coming. It’s the perfect mix of doing his top love language, acts of service, with my love of trying new amazing recipes and both of our love of great food! :) I absolutely love trying new highly rated and reviewed recipes and knew that the perfect meal to try was the breakfast in bed recipe with the words “French toast” and “lemon” in the title. How could you go wrong? This is cream cheese stuffed lemon French toast and if you can even believe it, it is even better than it sounds!
I love recipes that I can use up a stale loaf of bread and it transforms into magically delicious breakfast food. I will often get the two pack of French bread loaves at Costco and use one for dinner for a night for a side of garlic bread, and use the other a couple days later for some form of French toast. It is the perfect use of French bread. In this case, we are going to use stale croissants. We’ve all been there and bought the huge packet of croissants from Costco or Sam’s Club and haven’t been able to use them all in time before they get stale. This is the BEST way to use up extra croissants.
Overnight breakfast casseroles like French toast are kind of the best thing ever so you can get it all prepped and ready the night before and just bake it in the morning and have it hot and ready to go when you want it. I adore making big breakfasts for my family, but one of the hardest things about it is making sure it finishes all roughly at the same time. An overnight French toast casserole is such a great main dish to make for breakfast that will be done exactly when you want it to and you can make a side of bacon, sausage, or hashbrowns easily and have everything finish at the same time.
Keep this recipe in mind for any special holiday that you want to make a breakfast in bed, or brunch for something like Mother’s Day or a baby shower or something. It will be such a hit for anyone for any occasion. Even if it’s just a regular ol’ Saturday morning. You could celebrate the end of summer break for your kids with a special breakfast like this.
You will be making a lemon cream cheese mixture and spreading over croissants sliced in half. You’ll cut those into halves or fourths and add them to a casserole dish, covering them with a lemon custard sauce. Next you’ll refrigerate that overnight and it will work its magic while you are sleeping and it’ll be ready to go to bake up in the morning for your soon-to-be epic breakfast! For absolutely divine results, top with fresh whipped cream and sliced strawberries!
6 large, stale croissants
1 ounce 8- package cream cheese (light is fine)
1 1/4 cups powdered sugar
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups whole milk
Strawberry sauce
Sliced fresh strawberries
Sweetened whipped cream
Directions:
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I love recipes that I can use up a stale loaf of bread and it transforms into magically delicious breakfast food. I will often get the two pack of French bread loaves at Costco and use one for dinner for a night for a side of garlic bread, and use the other a couple days later for some form of French toast. It is the perfect use of French bread. In this case, we are going to use stale croissants. We’ve all been there and bought the huge packet of croissants from Costco or Sam’s Club and haven’t been able to use them all in time before they get stale. This is the BEST way to use up extra croissants.
Overnight breakfast casseroles like French toast are kind of the best thing ever so you can get it all prepped and ready the night before and just bake it in the morning and have it hot and ready to go when you want it. I adore making big breakfasts for my family, but one of the hardest things about it is making sure it finishes all roughly at the same time. An overnight French toast casserole is such a great main dish to make for breakfast that will be done exactly when you want it to and you can make a side of bacon, sausage, or hashbrowns easily and have everything finish at the same time.
Keep this recipe in mind for any special holiday that you want to make a breakfast in bed, or brunch for something like Mother’s Day or a baby shower or something. It will be such a hit for anyone for any occasion. Even if it’s just a regular ol’ Saturday morning. You could celebrate the end of summer break for your kids with a special breakfast like this.
You will be making a lemon cream cheese mixture and spreading over croissants sliced in half. You’ll cut those into halves or fourths and add them to a casserole dish, covering them with a lemon custard sauce. Next you’ll refrigerate that overnight and it will work its magic while you are sleeping and it’ll be ready to go to bake up in the morning for your soon-to-be epic breakfast! For absolutely divine results, top with fresh whipped cream and sliced strawberries!
Cream Cheese-Stuffed Lemon French toast with Strawberries
THE special occasion breakfast! Make this cream cheese-stuffed lemon French toast with strawberries at night and then pop it in the oven the next morning! Author: Kate Jones; Author: Our Best Bites Total Time: 1 hr
Prep time:
Cook time:
Yield: Yield: 10-12
Serving size: 10
Calories per serving: 108
Ingredients:
Cook time:
Yield: Yield: 10-12
Serving size: 10
Calories per serving: 108
6 large, stale croissants
1 ounce 8- package cream cheese (light is fine)
1 1/4 cups powdered sugar
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups whole milk
Strawberry sauce
Sliced fresh strawberries
Sweetened whipped cream
Directions:
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. If necessary, cut into halves (or even fourths if necessary; you may not need to cut them at all) 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.
Source: ourbestbites.com
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. If necessary, cut into halves (or even fourths if necessary; you may not need to cut them at all) 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.
Source: ourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
