Bring a French-inspired flavour to brunch (or dessert): Buttery and flaky croissants dipped in a rich custard and pan-fried to a slightly crisp, golden crust. The addition of a strawberry sauce topping adds to it's decadence.
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Breakfast, Brunch
Cuisine: American, French
Keyword: croissant, French toast, quick, strawberry sauce
Servings: 2
Author: Monique Creary
Ingredients
Croissant French Toast
2-3croissantsday-old
2eggs
1cuphalf & half cream
2tbspgranulated sugar
1/2tspcinnamon
1tspvanilla extract
2tbspbuttersalted
Strawberry Compote
454gstrawberriesfresh or frozen
1/4cupgranulated sugar
1/2tsplemon zest
1tbsplemon juice
1tspcornstarch
1tbspwater
Instructions
Prepare your strawberry sauce
In a medium saucepan over medium-high heat, add the strawberries, sugar, lemon zest, and lemon juice. Stir to combine.
Continue to took over medium-high heat for about 10 minutes, stirring occasionally (strawberries will release their own juices).
Mix the cornstarch with the water until dissolved and no lumps remain. Add it to the saucepan and reduce the heat to low.
Cook for an additional 2 minutes, then remove from heat. Cover until ready to serve.
Prepare your croissant French toast
Slice each croissant down the middle, lengthwise and set aside.
In a large, shallow bowl, whisk together the eggs, cream, sugar, cinnamon and vanilla.
Preheat a skillet on the stovetop to medium heat. Melt in a tablespoon of butter (saving the remainder for any additional batches).
Take a croissant slice and soak it in the egg and cream mixture for several seconds, then flip and soak the second side, making sure it's well coated. Drip off any excess custard into the bowl before frying.
Add the dipped croissant slices to the prepared pan. Cook each side until golden-brown (about 3-5 minutes per side). Transfer them to a plate or keep them warm on a lined tray in the oven. Repeat with the remaining slices.
Serve with strawberry sauce or maple syrup.
Notes
Strawberry sauce:
If you want more body to your strawberry compote, mash some in the pot or use your immersion blender.
If you're using frozen strawberries, your sauce may be a bit more watery due to the ice, so allow to cook a little longer so that it thickens up.
Any extra sauce can be refrigerated in a sealed container for up to a week.
To save on time, you can cook and stir the strawberry sauce as you're frying your toast.
Croissant French toast:
Depending on the size of your croissants you may have less or more batter. Be sure to drip off any excess before frying. Add a bit more cream if necessary.
If you're making a few of these for a crowd, after each batch is done frying, place them on a baking sheet lined with a rack and keep them warm in an oven at around 80°C (175°F).
If you want an even more rich recipe, try using 3 egg yolks instead of 2 whole eggs.