Upgrade breakfast with this Croissant French Toast recipe! Leftover butter croissants are split in half, soaked in a cinnamon-laced custard and cooked until lightly golden. Serve with fresh fruit, maple syrup and a bit more butter for the ultimate start to the day.
- 4 croissants
- 2 tablespoons maple syrup (or granulated sugar)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon coarse kosher salt
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Avocado oil spray or similar neutral high-heat oil, for cooking
- Butter, for cooking
- Berries, Maple Syrup or Powdered Sugar, for serving
- Cut croissants in half lengthwise, set aside.
- In a shallow bowl, mix together the maple syrup, cinnamon and salt until it’s homogenized. Then whisk in the eggs, milk, cream and vanilla, until combined.
- Heat a large heavy skillet over medium heat. Once hot, add a splash of high-heat oil and a small pat of butter. When the butter has stopped bubbling, the pan is ready.
- Submerge both sides of the croissant half into the custard, then lift out and let any excess custard drip off. Place the croissant in the skillet. Repeat, placing as many croissants that will fit with the pan, leaving some space in between. Cook for 3-5 minutes on each side, until the exterior is lightly golden and the croissant has slightly puffed up, indicating that the egg inside has been cooked through. Make sure to moderate the temperature as the french toast cooks.
- Remove the croissants, wipe the pan and and repeat the process, adding more oil and butter to the pan until all of the french toast is cooked.
- Serve french toast immediately with a bit of butter, fruit and powdered sugar or maple syrup.
Keywords: Croissant french toast