A baked croissant topped with whipped cream and berries

Pecan and Maple Goat Cheese Stuffed French Toast

We’ll bet this is the flakiest, most buttery, and decadent French toast you’ve ever tried! Every mouthful is overflowing with rich and creamy maple goat cheese. The outside is fried to a perfect golden finish, and the whipped cream and berries are a light and refreshing topping. What a sweet way to start the day!

Serves

Yield: 2

PREP TIME

Prep Time: 15 minutes

COOK TIME

Cook Time: 8 minutes

INGREDIENTS

For the Stuffed French Toast:

  • ¼ cup (50 g) goat cheese, room temperature
  • 1 (14 g) pkg Redpath® Brown & Maple Sugars
  • 2 tbsp (18 g) pecans, chopped and toasted
  • 2 butter croissants
  • 1 egg, lightly beaten
  • ½ cup (125 ml) whole milk
  • 1 tsp (5 ml) vanilla extract
  • 2 tbsp (24 g) butter
  • Mixed berries for garnish

For the Maple Whipped Cream:

  • ½ cup (125 ml) 35% cream
  • 1 (14 g) pkg Redpath® Brown & Maple Sugars

INSTRUCTIONS

For the Stuffed French Toast:

In a small bowl mix together goat cheese, Redpath® Brown & Maple Sugars, and toasted pecans.

Slice a pocket into each croissant, stuff with cream cheese mixture, and press to close.

Stuffing a sliced croissant with goat cheese on a cutting board

Whisk together milk, eggs and vanilla in a baking dish. Dip each croissant into egg mixture, flipping to coat well.

Melt butter in a medium frying pan over medium heat. Add dipped croissants and cook for 3-4 minutes per side, or until golden and heated through.

Two stuffed croissants in a frying pan

For the Maple Whipped Cream:

Combine whipping cream and Redpath® Brown & Maple Sugars in a medium bowl. Beat using a hand mixer until stiff peaks form.

Serve with a dollop of maple whipped cream and garnish with mixed berries.


A baked croissant topped with whipped cream and berries with a bite missing, and Redpath® Brown & Maple Sugars box in the background

CHEF'S TIP

35% cream is easy to whip if the bowl is chilled. Place bowl in the freezer for 15 minutes prior to use.