Croissant French Toast
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
59
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Sugar2 tbsps
Cornstarch1 cup
Half-And-Half2 tsps
Vanilla Extract1 tsp
Ground Cinnamon5 large
EggDirections:
1
Watch how to make this recipe
2
For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water
3
Bring to a gentle boil and cook for 5 minutes on low
4
Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries
5
Remove from the heat when it's nice and thick
6
For the croissant French toast: Split the croissants in half through the middle
7
In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs
8
Dunk each croissant half into the mixture so that it's fully coated
9
Set the pieces aside on a plate
10
Heat a large nonstick skillet over low heat, then melt a small amount of butter in it
11
Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low)
12
Allow the pieces to cook on the first side for 3 to 4 minutes
13
Move them around in the skillet a bit to make sure they don't burn
14
When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so
15
Remove from the pan and cook the rest of the croissant halves
16
Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream