Cooking From Every Angle

Croissant French Toast

By • June 28, 2011 • 33 Comments

Croissant French Toast

- Merrill

While I was pondering this week's blog post, it occurred to me that I hadn't written about anything breakfast-y in a while. And for whatever reason, I was reminded of a former brunch staple I used to whip up regularly: croissant french toast. Yes, it's rich. And for this I make no apologies. If you're typically a breakfast purist who enjoys nothing more than a bowl of fat free yogurt sprinkled with toasted wheat germ, this may not be the dish for you -- then again, it just might be! The truth is, it's a special breakfast, not meant for every day (even for those of us who don't gravitate to yogurt and wheat germ), but for an Occasion. You know, like having friends over on a Sunday morning, or seducing a new mate.

The croissants develop almost unbelievably crisp edges when they're dipped in egg and milk and then fried in butter. I put some fresh orange zest and juice into the batter for the croissants, and then a little Cointreau in with the syrup to keep the orange theme going. A little mascarpone on top is optional, but highly recommended.

Croissant French Toast

Serves 4

  • 2 large croissants
  • 2 large eggs
  • Finely grated zest and juice of one orange
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 cup good maple syrup
  • 1 tablespoon Cointreau or Grand Marnier
  • Mascarpone for serving (optional)

See the full recipe (and save and print it) here.


Comments (33)

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over 2 years ago fatima27

I have learned a lot because of your unique styles of cooking. Now, I still visit your site. Sometimes I would go to www.goumetrecipe.com or www.gourmandia.com for other ideas. They are great sites as well.

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about 3 years ago hill2011

Nice article. Never thought of using a Croissant! Please check out my French Toast recipe here: http://www.thebestfrenchtoast...

Stringio

about 3 years ago Risa Golding

I make this once in awhile, for special occasions. I got the recipe from Barefoot Contessa but I have made my own changes to it over the years. I try and use whole grain croissants If I can find them. This is rich and delicious.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I bet this would be nice using good whole wheat croissants.

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about 3 years ago Ushan

omg - that looks fantastic. I just had a fabulous breakfast but I am dying to run out to our local French bakery and purchase some croissants and make this - hmm maybe I can persuade my husband to run out. Thanks for sharing YUM

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome!

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about 3 years ago teamom

Where did you get those "croissants"? They're HUGE! I've never seen a round one before. - I usually make my own croissants, and they're smaller, bite-size morsels that freeze well. Small trick - put the dough through a pasta machine. Once you get the hang of it, it's very simple, and goes quickly.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, they were enormous! They were from a chain bakery here in the city -- for this recipe, you don't necessarily need great croissants, but your method of making them sounds great. I hope you'll consider posting your recipe!

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about 3 years ago sinosoul

1 cup whole milk, 2 tbsp of butter, 1 cup of maple syrup, AND mascarpone? Most of us shouldn't eat this, cuz the new mate's going to be grossed out.

P1020611

about 3 years ago mariaraynal

Gorgeous holiday breakfast fare.

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about 3 years ago lindaw

My friend always quotes Back to the Future when her children aren’t listening to her and she says ‘Hello? McFly?’a la Biff. Another young friend asked her why she kept saying that and was she a big fan of McFly?! We felt ANCIENT. She’d never even watched the film!

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about 3 years ago renee@sweetsugarbean

Oh my! Thank you thank you thank you!!!

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about 3 years ago Kaye Johnson

o my!! Is it Saturday morning yet?!! :-) Thank you for sharing!!

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about 3 years ago Bunny

Wow! That looks amazing, and it's making me crazy hungry. Who would have even thought of making French toast with anything other than sliced bread?

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Well, I certainly can't claim to be the first -- but it sure was a great idea, whoever came up with it.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

What a special breakfast, a beautiful morning it would make, thanks Merrill! (ps - I acquired a croissant french toast casserole (where?) using many of the same flavors you have here, very delicious, too)

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds yummy!

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about 3 years ago Helen's All Night Diner

Sad because it's just too rich...

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm a sucker for good French toast, and this sounds beyond delicious! I'm seriously Jonesing!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

Ozoz_profile

about 3 years ago Kitchen Butterfly

Oh Merrill. You're my long lost tongue hanging out twin. Well, kind off - usually my tongue hangs out and then threads (don't want to say lick...sigh, said it)my chin.....

Moving on swiftyly, away from bad habits, I love the sweet orange flavours. Optional mascarpone....or Creme Fraiche. Superb!

This is a must make - no need to discard day old croissants which the kids snob!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I totally hear you on the tongue thing. And yes, this is perfect for stale croissants.

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about 3 years ago zerosummer

I had no idea anyone else had this tongue problem--so glad to know that I'm not suffering alone! What is it about whisking that makes tongues do this? Maybe food52 should sponsor some sort of research study.

Merrill, I am not usually a french toast fan, but this looks scrumptious. I can't wait to have an Occasion so I can try it out!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think we may be quintuplets. Merrill, I think you're my mascarpone and creme fraiche soul mate! :)

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about 3 years ago Helen's All Night Diner

Wow this looks great. Sadly I'll never be able to make it...

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Why not?

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh decadent and delicious, love the nutella addition. Beautiful!!

Sasha_with_ava

about 3 years ago Sasha (Global Table Adventure)

Oh. My. Goodness. Pure evil, in the best possible way. :)

Sasha_with_ava

about 3 years ago Sasha (Global Table Adventure)

Unless there was a way to do this with chocolate croissants... then that would be the *ultimate* evil.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

How about making it like this, then topping with Nutella.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Oh, man. Chocolate croissants would really put it over the edge.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Lovely! I have plans for this . . .

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

How mysterious!