Stuffed Croissant Bites: A Sweet Breakfast Delight
Deliciously easy stuffed croissant bites filled with raspberry jam and cream cheese, rolled in a vanilla egg wash, and baked to golden perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 whole croissants Preferably day-old
- 1 cup raspberry jam or any fruit jam of choice
- 1 cup cream cheese softened
- 4 tablespoons butter melted
Vanilla Egg Wash
- 1 cup milk whole or 2%
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg freshly grated if possible
Sugar Coating
- 1 cup sugar fine-grained
- 1 tablespoon ground cinnamon
Instructions
Preparation Steps
- Slice each croissant in half horizontally and spread a thin layer of raspberry jam on the bottom half.
- Spread a layer of cream cheese over the jam and top with the other half of the croissant. Cut each croissant into quarters.
- In a large bowl, whisk together milk, eggs, vanilla extract, and nutmeg to create the vanilla egg wash.
- In a separate dish, mix together sugar and cinnamon to create the sugar coating.
- Preheat oven to 350°F (175°C). Dip each croissant bite into the egg wash, ensuring all sides are well coated.
- Place coated croissants onto a baking sheet lined with parchment paper. Drizzle with melted butter.
- Bake in preheated oven for 12-15 minutes, or until golden brown. Once baked, immediately toss the bites in the cinnamon-sugar mixture.
- Serve warm and enjoy with coffee or tea!
Notes
These stuffed croissant bites are a delightful twist on a traditional breakfast pastry, perfect for brunch gatherings or as a special morning treat.