Blueberry Stuffed Croissant French Toast with Bacon
Delicious and easy stuffed croissant french toast with bacon.
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.
Spread the the bacon-cream cheese mixture onto 4 of the croissant halves and place a handful of blueberries on top. Place the remaining 4 croissant halves on top. Garnish with additional blueberries and serve with butter and/or 100% maple syrup if desired. Enjoy immediately!
Calories: 722kcal | Carbohydrates: 44g | Protein: 13g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 246mg | Sodium: 571mg | Potassium: 268mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1960IU | Vitamin C: 3.5mg | Calcium: 131mg | Iron: 1.9mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!