Peanut Butter Chocolate Stuffed Croissant French Toast
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Breakfast
Keyword: Breakfast, Dessert
Servings: 6servings
Author: Barbara Schieving
Prevent your screen from going to sleep
Ingredients
6large croissants
¾cupReese’s Spread
4eggs
½cuphalf & half
1cuppraline pecanscrushed
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.