Ever wondered how to make your French Toast even more French? Short of dressing it in a beret and having it recite “Oui, oui, oui! I am ze Toast Français!” in an impeccably Parisian accent, switching out the usual white bread for croissant is a great way to get started.
The airy, buttery goodness of a croissant makes for a fantastic little twist on your standard French Toast fare. Add to that some flavourful strawberries and you have a sweet brunch option that you’ll no doubt keep coming back to.
If you’re the type of person that needs motivation to get out of bed each morning, worry not. You’re not alone. If it were societally acceptable, I’d stay wrapped up like a burrito in my duvet all day. I’d have someone to lovingly feed me when I am hungry, and someone to pass me the remote to Boxvati, my Xbox One when I am bored. (I suppose both of these hypothetical people would need to team up and carry me to the living room couch at some point too!)
Then I discovered this Croissant French Toast recipe, and getting out of bed suddenly became a whole lot easier. Now, if you’ve ever tried any of Ree Drummond’s recipes, you’ll know you should be expecting something rich. Like, really rich. I’ve actually changed the recipe slightly to cut out a teensy bit of that richness (but not too much!).
But don’t fool yourself, this is still a special breakfast. The croissants, the hint of cinnamon, accompanied by maple syrup, strawberry slices, and icing sugar just comes together in a wonderful way. It’s sweet, gratifying, and perfect to share with your closest friends on a Sunday morning.
If you’re not afraid of incredibly rich French Toast recipes, how’s about also checking out my Nutella & Dark Chocolate French Toast ? It’s one of my favourite guilty pleasures.
2 Large Eggs
2 tbsp Whole Milk (3%)
1 tbsp Sugar
½ tsp Ground Cinnamon, or to taste
1 tsp Pure Vanilla Extract
Butter, for frying
Maple Syrup, for serving
Strawberries, for serving (optional)
Icing Sugar, for dusting (optional)
Prep Time: 5 Minutes, Cook Time: 15 Minutes
Slice the croissants in half through the middle.
In a bowl, whisk together eggs, milk, sugar, cinnamon, and vanilla. Soak each croissant half in the mixture for a minute or so; make sure it’s fully coated. Set pieces aside. I used Whole Milk (3%), if you’re feeling especially indulgent, you can use Half-and-Half (Half Cream), or if you’re looking to lighten it further, try 2% Milk. Table Cream or Whipping Cream might just be a little too much!
Heat a large non-stick pan over low-medium heat, then melt a small amount of butter. Fry the croissants (cut side down), adjusting heat accordingly. Cook for 3-4 minutes (until golden brown) before flipping and cooking the top side for 1-2 minutes. Do bear in mind that the longer you fry the top of the croissant, the flatter your croissant will become. If you want to preserve the shape of the croissant completely, only soak and fry the cut side of the bread.
Serve top and bottom pieces together with maple syrup and strawberries; dust with icing sugar.
I can be a terrible conversationalist, this works great a social crutch. Put it on the table and Ta-da! Everyone’s too busy eating to look to you to make conversation on a Sunday morning! Genius. Give it a try, and let me know what you think in the comments below!