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Croissant French Toast Recipe

Croissant French Toast Recipe
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An indulgent twist on traditional French toast, made with rich, buttery croissants for a flaky, melt-in-your-mouth experience.

Ingredients

Scale
  • 4 slightly stale croissants, round or mini
  • 4 large eggs, preferably room temperature
  •  
  • 1 cup of your choice of milk or dairy-free milk, whole milk preferred for richness
  • 1 tablespoon of sugar, granulated or light brown
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt or sea salt
  • Butter, for greasing the cooking surface
  • Optional toppings: fresh berries, maple syrup, whipped cream, and a sprinkle of powdered sugar

Instructions

  1. Prepare the Croissants: If your croissants are whole, slice them in half lengthwise. Slightly stale croissants are ideal for soaking up the custard without becoming overly soggy.
  2. Whisk the Custard: In a large bowl, whisk the eggs until light and frothy. Mix in the milk, sugar, vanilla extract, and a pinch of salt. Whisk until everything is well combined.
  3. Soak the Croissants: Pour the custard mixture into a shallow dish. Place the croissant halves in the custard, ensuring each side is submerged. Allow them to soak for about 1 minute per side.
  4. Heat the Pan: Place a griddle or large non-stick skillet over low-medium heat. Once heated, add a generous pat of butter, and let it melt to coat the surface.
  5. Cook the French Toast: Remove the soaked croissants one at a time, allowing any excess custard to drip back into the dish. Place the croissants on the hot griddle or skillet, cut-side down first. Cook for about 3-4 minutes per side, or until they reach a deep golden brown, and gently press down with a spatula.
  6. Serve: Remove from the pan and serve immediately. Top with butter, fresh berries, whipped cream, and a drizzle of maple syrup, and dust with powdered sugar, as desired.

Notes

  • For best results, use slightly stale croissants. This prevents the French toast from becoming too soggy.
  • Do not oversoak the croissants. A quick dip on each side will ensure the texture is optimal.
  • For large batches or if making ahead, use the oven: Place cooked French toast on a baking sheet in an oven preheated to 200°F (93°C) to keep warm until ready to serve.
  • For Freezing: Allow the French toast to cool completely. Arrange in a single layer on a baking sheet and freeze until solid (about 4-5 hours). Transfer to a freezer-safe bag or container. Reheat in a toaster or oven. To ensure optimal freshness and flavor, enjoy within three months.

Nutrition

Find it online: https://quincyrecipes.com/croissant-french-toast/