INGREDIENTS
4 large eggs, beaten
1 c. whole milk
1 tbsp vanilla extract
½ teaspoon salt
6 croissants
8 oz mascarpone cheese
Divina Chili Fig Spread
3-4 tbsp butter
Brown sugar
Maple syrup
Whipped cream
INSTRUCTIONS
- In a shallow bowl, whisk together the eggs, milk, 1 tablespoon of vanilla extract and salt. Set aside.
- In a small bowl combine the mascarpone cheese and chili fig spread. Add to a piping or ziplock bag.
- Take the croissants and using a sharp knife make a small one-inch hole on one side of the croissant to make a pocket to add the cheese and spread mixture.
- Squeeze two tablespoons of the cheese mixture into each croissant.
- Warm a pan over medium high heat and melt a tablespoon of butter. Dip two of the croissants in the egg mixture, evenly coating each side. Allow excess mixture to drip off.
- Place each croissant in the pan and cook until each side is lightly browned and crispy. Remove and repeat steps 5 and 6 with remaining croissants.
- Finish off croissants with a sprinkling of brown sugar, maple syrup, and whipped cream, to taste.
