Lemon Croissant French Toast

My Mom always made something a little extra special for Christmas breakfast! Even if it was adding sausage and bacon to the menu, we loved it. I have tried to carry that tradition over with my family. This year I borrowed a recipe from Our Best Bites (if you have not seen this site – GO! GO NOW and FORGET ABOUT ME….SAVE YOURSELF!!) It was their Lemon Croissant French Toast. AH- mazing. Should I confess that minus one serving to each of the other members of my family on Christmas morning, I cleaned out that entire pan by myself? I spread it over a few days people, come on!

I am a huge fan of breakfast recipes that you can prepare the night before, so all you have to do it slip it into the oven the next day. This recipe would be wonderful at a baby or bridal shower too! Breakfast is good anytime of the day or night – OH! You know I’m right!

Lemon Cream Cheese Stuffed French Toast

Recipe by Our Best Bites

Ingredients

6 large, butter croissants

1 8-oz pkg cream cheese, softened

1 1/4 cup powdered sugar, divided

2 lemons

2 eggs

1 1/2 cups milk

Optional Toppings:

Sliced Strawberries

Whipped Topping

Instructions:

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, zest and juice 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 fresh sliced strawberries or sweetened whipped cream. Serves 10-12.