If you want something fancy-pants to make for your significant other, or just to treat yo-self on Valentines Day, then these french toast croissants are exactly what you need. We all know french toast is the business, so imagine the best french toast you have ever had but swapped with gooey in the middle, yet flaky and crisp on the outside, croissants.
This recipe is from the beautiful Paris Pastry Club, a stunning cookbook by one of my favourite bloggers Fanny Zanotti, from Like A Strawbery Milk. I have her to thank for a new favourite brunch recipe in our house, and my boyfriend’s excitement every time he sees a couple of croissants sat in the shopping trolley. Of course, you could just use regular bread too, like most french toast recipes, but this is a little summin’ extra. Don’t spoil the magic of this recipe when you can have croissant.french.toast and start new traditions in your household too.
Croissant french toast people. Oofft yeah.
This recipe is painstakingly simple and can be whipped up even when you are half asleep. Whisking ingredients, dunking and frying are essentially all that you are doing – yet be careful when flipping the croissants in the pan. They can be quite delicate and you don’t want to ruin the gorgeous gooey centre and crisp, flaky exterior.
- 2 croissants
- 1 egg
- 1 ½ tbsp caster sugar + 1 tsp extra for sprinkling
- 40g whole milk
- 30g double cream
- knob of butter
- Lightly whisk the egg and caster sugar together in a shallow dish, then add the milk and cream and whisk until combined
- Cut the croissants in half and soak the croissants in the egg mixture on each side for about 1 minute
- Melt the butter in a large frying pan
- Once the butter has melted, carefully add the croissants cut side down first
- After about a minute, carefully flip over and cook on the other side.
- Sprinkle the cut side of the croissant with sugar then flip back over so it caramelises
- Serve warm, but watch out for caramelised sugar!
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