Chili Fig Stuffed Croissant

Stuffed with mascarpone and Divina Chili Fig Spread, these croissants are crisp on the outside, creamy in the center, and finished with maple syrup and whipped cream for an easy brunch-worthy treat.

INGREDIENTS

4 large eggs, beaten
1 c whole milk
1 tbsp vanilla extract
1/2 tsp salt
6 croissants
8 oz mascarpone cheese
1/2 c Divina Chili Fig Spread
3 to 4 tbsp butter
Brown sugar, for serving
Maple syrup, for serving
Whipped cream, for serving

INSTRUCTIONS

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and salt. Set aside.
2. In a small bowl, combine the mascarpone cheese and Chili Fig Spread. Transfer to a piping bag or zip-top bag.
3. Using a sharp knife, cut a small 1-inch opening into the side of each croissant to create a pocket.
4. Pipe about 2 tbsp of the mascarpone mixture into each croissant.
5. Heat a skillet over medium-high heat and melt 1 tbsp butter. Dip 2 croissants into the egg mixture, coating both sides evenly and allowing any excess to drip off.
6. Place the croissants in the skillet and cook until lightly browned and crisp on both sides. Repeat with the remaining butter and croissants.
7. Serve with brown sugar, maple syrup, and whipped cream to taste.