Barbara Bakes™
menu icon
search icon
×

Peanut Butter Chocolate Stuffed Croissant French Toast

by 22 Comments

Jump to Recipe

Featured Image for post Peanut Butter Chocolate Stuffed Croissant French Toast

A croissant stuffed with Reese’s Spread then battered and topped with crunchy praline pecans, baked until it’s golden brown and served with ripe bananas, whipped cream and grated chocolate. 

My boys love Reese’s Spread, a peanut butter chocolate spread that tastes just like a Reese’s Peanut Butter Cup. They often eat it with a spoon right out of the jar.

Reese's Spread / Peanut Butter Chocolate Stuffed Croissant French Toast topped with bananas and whipped cream.

Now that they’re older it’s harder to get them together for a breakfast, so I recently made Sunday morning breakfast mandatory. I decided for our first mandatory Sunday breakfast, to use their favorite spread to create a Peanut Butter Chocolate Stuffed French Toast.

I was going to make it with Grandma Sycamore’s bread but I had leftover croissants in the freezer from the Raspberry Bread Pudding I made recently, so I changed my mind and used croissants instead. A decadent, delicious change.

Reese's Spread / Peanut Butter Chocolate Stuffed Croissant French Toast

I couldn’t resist adding the pecans to the mix because when my husband and I were shopping at Costco they were giving samples of Hoody’s Praline Pecans. The pecans are crunchy and sweet, and I loved them immediately. I decided they would be a perfect addition to my French toast.

It’s definitely a decadent breakfast, and it would also be perfect for dessert. It’s easy to make and was the perfect way to draw my boys out of their beds.

Featured Image for post Peanut Butter Chocolate Stuffed Croissant French Toast
Print Recipe Pin Recipe
No ratings yet

Peanut Butter Chocolate Stuffed Croissant French Toast

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Servings: 6 servings
Author: Barbara Schieving

Ingredients

  • 6 large croissants
  • ¾ cup Reese’s Spread
  • 4 eggs
  • ½ cup half & half
  • 1 cup praline pecans crushed

Instructions

  • Preheat oven to 325.
  • Make a lengthwise slit long the back of each croissant to create a pocket that can be filled. Spread two tablespoons Reese’s spread into the pocket.
  • In a shallow pan or pie plate, whisk together the eggs and half & half.
  • Place a filled croissant in the egg batter and let soak and let it soak for several seconds. Turn and soak the top of the croissant. Remove from the batter and lightly press a handful of the crushed pralines on to the top of the croissant.
  • Place croissants right side up on a Silpat or parchment lined baking sheet and bake for 10 minutes or until heated through completely and spread is beginning to melt.
  • Serve topped with sliced bananas, whipped cream sliced, crushed praline pecans, and grated chocolate.
«
»

Reader Interactions

Comments

  2. Constance

    I had forgot whipped cream and bananas, so I improvised. I didn’t feel like peanut butter so I used Hershey’s chocolate almond spread, fresh strawberries, a quick fresh strawberry syrup – with a little real almond extract (this was key), a sprinkle of mini chocolate chips and coconut with a limoncello glaze. We were speechless in how good it was!!! Thanks for the inspiration!!

    Reply

  4. Diane Roark

    Oh MY! This looks like heaven for breakfast or a delicious dessert. I love the combination of peanut butter and chocolate and my favorite bread is a flaky Croissant. I am so glad I found you.

    sharing!!
    Blessings,
    Diane Roark

    Reply

  17. Carol

    GASP……now that’s what I call a decadent breakfast…..and I would enjoy each and every bite. Those look amazing, Barbara. What a treat!

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating