Where else other than home can you have buttery croissants dipped in a spiced custard, pan-fried in a bit more butter, and topped with brown butter-maple syrup for either dessert or breakfast? From —Ashley Rodriguez
For the brown-butter maple syrup:
(60 milliliters) maple syrup
For the French toast:
(60 milliliters) whole milk
(60 milliliters) heavy cream
vanilla bean, split and seeds removed (optional)
For the syrup: In a medium skillet over medium heat, brown the butter. Let sit for 5 minutes before stirring in the maple syrup. The mixture will bubble up. Stir in the maple syrup and salt to combine and then pour into a heat-safe container to cool. You can make the syrup up to 3 days ahead and store, covered, in the refrigerator. Warm for 15 seconds in the microwave and whisk together before serving.
For the French toast: Whisk together the milk, cream, egg, vanilla extract, vanilla seeds (if using), brown sugar, salt, and cinnamon. This step can be done earlier in the day and then refrigerated until ready to use.
Heat the butter in a large skillet over medium-high heat. Give one croissant half a quick dip in the custard and then place in the hot skillet. Repeat with the remaining croissant halves. Cook for about 2 minutes per side, until golden brown. Serve with the syrup.