Peaches & Cream Cheese Stuffed Croissants



12 mini croissants

8 oz cream slice into 12 slices, or just soften it to spread it on

2 cans of peaches or 6 fresh peaches

Brown sugar


Apricot/Pineapple preserves


6 eggs

1 cup milk

½ c half and half

1 tsp vanilla

1 tsp nutmeg


Spray a 9 x 12 pan with cooking spray.  Slice croissants in half, spread one side with cream cheese, spread preserves on cream cheese, lay peach slices on cream cheese, sprinkle with brown sugar and cinnamon. Make into little sandwiches, put in the prepared pan.  Mix eggs and remaining ingredients together, pour over croissants.  Let sit overnight in the refrigerator or for a couple of hours and bake at 375 degrees for 40 minutes.  Sprinkle with powdered sugar just before serving.


Serves 6



Camellia Rose Inn Bed and Breakfast

205 SE Seventh Street

Gainesville, FL  32601