Croissant French Toast
A little syrup and a dollop of mascarpone top it off.
It's not a bad idea to use day-old croissants if you have them. First, you want to slice them in half.
I use plenty of fresh orange zest and juice to give this french toast -- which is definitely rich -- a little citrusy kick.
A couple of eggs go in with the zest and juice.
It takes all of my focus not to stick out my tongue while I'm whisking. Anyone else know what I'm talking about?
And some milk -- never fear, it won't curdle!
Butter on the run!
To continue the orange theme, I like to warm the maple syrup with a little Cointreau.
A quick dip is all the croissant needs -- you don't want it too soggy!
A nice hot pan is key.
In the words of Tom Petty, the waiting is the hardest part.
But so worth it!
Nice and toasty brown.
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Author Notes: If you're typically a breakfast purist who enjoys nothing more than a bowl of fat free yogurt sprinkled with toasted what germ first thing in the morning, 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. - merrill
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
- 1 cup good maple syrup
- 1 tablespoon Cointreau or Grand Marnier
- 2 tablespoons unsalted butter
- Mascarpone for serving (optional)
- Using a serrated knife, carefully slice each croissant in half and set aside.
- Whisk together the eggs, orange zest and juice, vanilla and milk in a large shallow pan or bowl. Meanwhile, warm the maple syrup in a small saucepan and stir in the Cointreau.
- Set a large heavy skillet over medium heat and add 1 tablespoon of the butter. When it starts to foam, dip two of the croissant halves briefly in the egg and milk mixture, turning to coat both sides. (Do not leave them in the liquid, as they will become soggy.) Add them to the pan and cook, flipping once, until golden brown on both sides. Transfer to a plate and keep covered in a warm oven while you repeat with the rest of the croissants. Serve the french toast with the syrup, topping with a dollop of mascarpone if you like.
- This recipe is a Community Pick!
Tags: special occasion
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6 days ago rick
Try substituting freshly baked Cinnamon bread if there is a bakery nearby!
7 days ago Bill Trott
WOW This was just great. I would no suggest having this every weekend, it is loaded with calories, but very good.
12 days ago ShuggiesMom
QVC sells a frozen croissant that's fantastic! Smaller, but buttery and delish! I'm going to try this and see if they work as well.
about 1 year ago windysiprits
I just made these for breakfast and needless to say, they are amazing! I did'nt have any Cointreau around so just used normal organic maple syrup. Great Pick-me up for a dreary day! Thank you :)
almost 2 years ago ctgal
I'd have it tomorrow morning, if I had croissants in the kitchen. But I'll join you, NM Expats, and make it on July 14!!
almost 2 years ago NM Expats
WOW! Know what we're having for breakfast July 14!!!