S'mores Stuffed Croissant French Toast
Buttery croissants filled with creamy marshmallow and milk chocolate, pan-fried until golden, then topped with chocolate, graham crumbs and toasted marshmallows.
Servings: 4 servings
Calories: 626kcal
Ingredients
For the Marshmallow Filling
- 4 ounces cream cheese softened
- ½ cup marshmallow creme
- ½ teaspoon vanilla extract
- 2 ounces milk chocolate chopped
For the French Toast
- 4 large croissants preferably one day old
- 3 large eggs
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons butter divided
Toppings
- ½ cup mini marshmallows
- ¼ cup graham cracker crumbs
- drizzle hot fudge topping
- Powdered sugar optional
Instructions
- Beat the softened cream cheese, marshmallow creme and vanilla together until smooth, then fold in the chopped chocolate.
- Slice each croissant horizontally, being careful not to cut completely through. Spoon the marshmallow filling into the center of each croissant and gently press closed.
- In a shallow bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon and salt until well combined.
- Quickly dip each stuffed croissant into the egg mixture, turning to coat both sides. Avoid letting the croissants soak too long or they may become soggy.
- Melt 1 tablespoon of butter in a large skillet or griddle over medium-low heat. Cook two croissants at a time for 3–4 minutes per side, or until golden brown and warmed through. Repeat with the remaining butter and croissants.
- Place the mini marshmallows on a foil-lined baking sheet and broil for 30–60 seconds, watching them closely, until lightly toasted.
- Top the warm croissant french toast with toasted marshmallows, graham cracker crumbs and hot fudge. Dust with powdered sugar, if desired, and serve immediately.
Notes
- Don’t over-soak the croissants: All you need is a quick dip in the custard to properly coat the croissants. Letting them sit in the custard for too long can cause them to become soggy and difficult to handle.
- Avoid overfilling the croissants: Although it may be tempting to pack in as much marshmallow filling as possible, too much filling can ooze out while the croissants cook. Leave a little room around the edges so that you can gently press the croissants close without the filling leaking out.
- Cook over medium-low heat: To prevent the croissants from burning while allowing them to get golden brown and warmed through, cook them over medium-low heat. This gives the filling time to get perfectly melty and gooey.
- Watch the marshmallows closely: While your mini marshmallows broil, keep a close eye on them to make sure they don’t burn. 30-60 seconds in the oven should do the trick!
Nutrition
Calories: 626kcal | Carbohydrates: 64g | Protein: 13g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 453mg | Potassium: 252mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1208IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 2mg