Strawberry Nutella Croissant French Toast Bake

• Produce

  • 1/2 cup Strawberries

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Nutella hazelnut spread

• Baking & Spices

  • 1 tbsp Cocoa powder
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 8 Croissants, large

• Dairy

  • 1/4 cup Butter
  • 1 8 oz. package Cream cheese
  • 1 cup Milk

Found on minipiekitchen.com

Description

Ingredients

• 8 large croissants, sliced in half (sandwich style) and then in half again
• 1 8 oz. package of cream cheese
• 1/2 cup of Nutella hazelnut spread
• 4 eggs
• 1 cup of milk
• 1 teaspoon vanilla extract
• 1/4 cup melted butter
• 1/4 cup sugar, plus 1 Tablespoon
• 1 Tablespoon cocoa powder
• 1/2 cup sliced strawberries

Directions

• Combine the cream cheese and Nutella in a bowl until totally combined. Spread 2 tablespoons of the mixture in between each croissant half. Whisk together the eggs, milk, vanilla, melted butter, and 1/4 cup of sugar, and cocoa powder in a bowl. Grease a baking dish with butter. Place the stuffed croissants in one layer in the dish. Pour the egg mixture over the top of the croissants. The egg mixture will sit about halfway up the croissant sandwiches. Cover with aluminum foil and refrigerate for 4 hours or up to 24 hours. Use a spoon to spoon some of the egg mixture that may have pooled at the bottom onto the top of the croissants again. Preheat the oven to 350 degrees. Bake for 30-40 minutes until the egg mixture is cooked and the croissants are golden and fluffy. Toss the strawberries with the Tablespoon of sugar and spread over the french toast. Drizzle with more Nutella and serve!