Step 1

Add the ingredients to a large saucepan over medium heat. Stir over medium heat until sugar dissolves.

Step 2

Add chia seeds, optional. Increase heat to med-high and bring to a rolling boil.

Step 3

Stir and mash the strawberries while stirring as the mixture continues to boil.

Step 4

Allow it to boil for 10 minutes, or until it thickens and bubbles completely cover the top of the jam.

Step 5

Transfer to a jaw and let cool at room temp.

Step 6

Store in the fridge for a week. (makes about 1 ½ cups jam)

Step 7

In a small bowl, combine the cream cheese, maple syrup, vanilla extract, and lemon juice. Whisk the ingredients until smooth.

Step 8

Preheat the oven to 200°F.

Step 9

Combine the ingredients for the french toast mixture (except butter) in a large shallow bowl.

Step 10

Slice the croissants lengthwise, but be sure to not cut all the way through.

Step 11

Spread a heaping amount of strawberry jam on one side of the croissants and the maple cream cheese on the other. Close the croissant.

Step 12

Heat a large skillet over medium heat and coat with nonstick spray or butter.

Step 13

Dip the croissant into the french toast mixture. Letting it soak on both sides for about 5-10 seconds each side (do not soak too long or the french toast will be soggy). Let excess liquid to drip back into the bowl.

Step 14

Cook until golden brown on one side, about 2-4 minutes per side. Flip and continue to cook until golden brown on the second. Remove from the heat and transfer to prepared a parchment-lined baking sheet. Keep warm in the oven until serving time. Repeat with remaining stuffed croissants.

Step 15

Serve with maple syrup, powdered sugar, whipped cream, and strawberries as desired.