Croissant French Toast

By • June 27, 2011 11 Comments

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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 Stubbs

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)
  1. Using a serrated knife, carefully slice each croissant in half and set aside.
  2. 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.
  3. 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.

More Great Recipes: Breakfast & Brunch|Rice & Grains|Breakfast

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Comments (11) Questions (1)


about 2 years ago Julie Wynne

All I can say is these are amazing.


about 2 years ago LeeLeeBee

Is the 1/2 pound butter a typo? Most muffin recipes I've made usually call for 1/2 cup (one stick).


about 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think you may have meant this question for another recipe!


about 2 years ago LeeLeeBee

Whoops! So sorry. We do love this dish, though!


about 2 years ago ginampen

I made these last night and they were wonderful! Nice and airy. I felt a little spoiled eating them!


over 2 years ago rick

Try substituting freshly baked Cinnamon bread if there is a bakery nearby!


over 2 years ago Bill Trott

WOW This was just great. I would no suggest having this every weekend, it is loaded with calories, but very good.


over 2 years 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.


over 3 years 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 :)


about 4 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!!


about 4 years ago NM Expats

WOW! Know what we're having for breakfast July 14!!!