{Overnight} Cream Cheese-Stuffed Lemon French Toast with Strawberries

Lemon and strawberry is one of my newfound favorite combination of flavors. Remember this jello salad? I made one with strawberry jello instead of orange and shabam! So delightful. So yes, you will love this and I love it. Just make sure you get lots of strawberries, because you will want more and more.

Photo Credit to Our Best Bites

{Overnight} Cream Cheese-Stuffed Lemon French Toast with Strawberries
6 large, stale butter croissants {I used 10-ish small croissants}
1 8-ounce package cream cheese
1 1/4 cups powdered sugar, divided
2 lemons
1 1/4 teaspoons lemon extract
2 eggs
1 1/2 cups milk
Strawberry Sauce
Sliced fresh strawberries (about 2 cups)
Sweetened Whipped Cream (optional) {I used cool whip}

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons){I did not strain mine}, and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. 

Recipe Source: Our Best Bites