Why use plain ol' bread when you can make croissant French toast? This stuffed French toast is way flakier and buttery than the more common bread-based strawberry-stuffed French toast recipe.
In a medium bowl beat cream cheese, 1/4 cup maple syrup and granulated sugar with an electric mixer on medium speed until well combined. Stir in the 1/2 cup chopped strawberries. With a serrated knife, carefully cut each croissant in half horizontally, cutting to but not through other side, starting at the open end of the croissant. Spoon cream cheese filling into each croissant.
In a shallow dish whisk together eggs, half-and-half, brown sugar, cinnamon and nutmeg. Using your hands, carefully dip each side of the filled croissants in the egg mixture, being careful not to squeeze out the filling. Cook filled croissants, two at a time, on a lightly greased griddle over medium heat about 1 to 2 minutes on each side or until golden brown. It is helpful to use 2 spatulas to help turn the croissants. Some of the filling may leak out onto the griddle. Be sure to wipe off the griddle and lightly grease griddle again before cooking the remaining croissants.
Serve warm, sprinkled with halved strawberries and drizzled with additional maple syrup. Makes 4 servings.