Blueberry Stuffed Croissant French Toast with Bacon


Ingredients: 2 slices fully-cooked crispy bacon, chopped,1 cup of blueberries,8 ounces cream cheese, softened to room temperature,4 store-bought croissants, cut in half lengthwise,2 large eggs,1 teaspoon ground cinnamon,⅛ teaspoon freshly-grated ground nutmeg,½ cup heavy cream,softened butter and 100% pure maple syrup (for serving),2 tablespoons raw honey,2 tablespoons unsalted butter,1 teaspoon vanilla extract,¼ cup whole milk

  1. In a medium bowl, mix together the cream cheese and honey. Gently fold in the bacon and set aside.In a large shallow bowl, whisk together the heavy cream, milk, eggs, vanilla extract, cinnamon and ground nutmeg. Set aside.Melt the butter in a large nonstick skillet over medium heat. Taking each croissant half, dip it fully into the egg mixture, making sure to coat each side. Carefully add it to the hot pan. Repeat 2-3 times depending on how large your skillet is. Try not to overcrowd the pan. Cook for 2 minutes on each side, or until browned to your liking. Repeat for the rest of your croissant halves.
  2. Spread the the bacon-cream cheese mixture onto 4 of the croissant halves and place a handful of blueberries on top.
  3. Place the remaining 4 croissant halves on top.
  4. Garnish with additional blueberries and serve with butter and/or 100% maple syrup if desired. Enjoy immediately!


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