A delightful twist on classic French toast, featuring croissants filled with a creamy berry mixture and cooked to perfection.
In a mixing bowl, combine the softened cream cheese, granulated sugar, and diced fresh strawberries until well mixed.
Ensure the cream cheese is softened to make mixing easier and achieve a smooth consistency.
Slice each croissant in half horizontally and spread the berry cream filling on the bottom halves. Place the top halves back on to form sandwiches.
Use a serrated knife to slice the croissants cleanly without crushing them.
In another bowl, whisk together the eggs, milk, ground cinnamon, ground nutmeg, and pure vanilla extract until well blended.
Whisk thoroughly to ensure the spices are evenly distributed in the mixture.
Heat a griddle or skillet over medium heat and melt the butter.
Spread the butter evenly to prevent sticking and ensure even cooking.
Dip each croissant sandwich into the egg mixture, coating both sides, and place on the hot griddle. Cook until golden brown on each side, about 3 minutes per side.
Monitor the heat to avoid burning the croissants while ensuring they cook through.
Serve the croissant toasts warm, garnished with additional fresh strawberries if desired.
For an extra touch, dust with powdered sugar or drizzle with maple syrup before serving.
