Instructions

• Preheat the oven to 375°F. Grease a baking sheet with butter.
• In a large shallow dish, whisk together the beaten eggs, whole milk, 2 tablespoons St. Germain (optional), 1 tablespoon vanilla extract, and the kosher salt. Set the egg mixture aside.
• With each croissant, make a 1-inch slit across the top. Insert the tip of a knife and gently move it side to side to open a pocket inside each croissant without cutting through the other sides.
• In a bowl, gently stir the room-temperature cream cheese and the strawberry jam until streaks of red and white remain. Transfer the mixture to a zip-top bag, snip off one corner, and pipe or spoon approximately 2 tablespoons of the strawberry-cream filling into each croissant pocket.
• One at a time, dip each filled croissant into the egg mixture and let it soak about 1 minute per side. Allow excess egg to drip off, then place the croissants on the prepared baking sheet spaced evenly. If you have any egg mixture left, brush a little onto the tops.
• Bake the croissants for 20–25 minutes, or until the croissants are puffed and golden.
• While the croissants bake, warm together 3 tablespoons melted salted butter, 2 tablespoons brown sugar, and 1 tablespoon maple syrup in a small saucepan over low heat, stirring until the sugar dissolves and the mixture is smooth. Keep warm.
• Remove the croissants from the oven and spoon the butter–sugar–maple mixture evenly over the tops of each croissant. Return the baking sheet to the oven and bake an additional 10 minutes, until the tops are caramelized and crisp.
• Meanwhile, place the sliced fresh strawberries in a bowl and toss with the remaining 1 tablespoon St. Germain (optional), 1 teaspoon vanilla extract, and 1 tablespoon maple syrup.
• Serve the stuffed croissant French toast warm topped with the tossed strawberries, whipped cream, and extra maple syrup if desired.