- Merrill
While I was pondering this week's blog post, it occurred to me that I hadn't written about anything breakfast-y in a while. And for whatever reason, I was reminded of a former brunch staple I used to whip up regularly: croissant french toast. Yes, it's rich. And for this I make no apologies. If you're typically a breakfast purist who enjoys nothing more than a bowl of fat free yogurt sprinkled with toasted wheat germ, 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.
Croissant French Toast
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
- 2 tablespoons unsalted butter
- 1 cup good maple syrup
- 1 tablespoon Cointreau or Grand Marnier
- Mascarpone for serving (optional)
See the full recipe (and save and print it) here.
-
merrill
I'm a native New Yorker with over a decade of experience as a private chef, cooking instructor and food writer/editor; I have a culinary degree from Le Cordon Bleu, as well as a highly practical BA in Comparative Literature (Italian and English). I live with my husband and daughter in Park Slope, Brooklyn, where we visit the farmers market most weekends.
Some past articles from this author you'll love:
A Potluck Lunch
Make-Ahead Meals
Feeding a New Family
33 Comments on Croissant French Toast:
I have learned a lot because of your unique styles of cooking. Now, I still visit your site. Sometimes I would go to www.goumetrecipe.com or www.gourmandia.com for other ideas. They are great sites as well.
Nice article. Never thought of using a Croissant! Please check out my French Toast recipe here: http://www.thebestfrenchtoast.com
I make this once in awhile, for special occasions. I got the recipe from Barefoot Contessa but I have made my own changes to it over the years. I try and use whole grain croissants If I can find them. This is rich and delicious.
Merrill is a co-founder of food52.
added 10 months agoI bet this would be nice using good whole wheat croissants.
omg - that looks fantastic. I just had a fabulous breakfast but I am dying to run out to our local French bakery and purchase some croissants and make this - hmm maybe I can persuade my husband to run out. Thanks for sharing YUM
Merrill is a co-founder of food52.
added 10 months agoYou're welcome!
Where did you get those "croissants"? They're HUGE! I've never seen a round one before. - I usually make my own croissants, and they're smaller, bite-size morsels that freeze well. Small trick - put the dough through a pasta machine. Once you get the hang of it, it's very simple, and goes quickly.
Merrill is a co-founder of food52.
added 10 months agoYes, they were enormous! They were from a chain bakery here in the city -- for this recipe, you don't necessarily need great croissants, but your method of making them sounds great. I hope you'll consider posting your recipe!
1 cup whole milk, 2 tbsp of butter, 1 cup of maple syrup, AND mascarpone? Most of us shouldn't eat this, cuz the new mate's going to be grossed out.
Gorgeous holiday breakfast fare.
My friend always quotes Back to the Future when her children aren’t listening to her and she says ‘Hello? McFly?’a la Biff. Another young friend asked her why she kept saying that and was she a big fan of McFly?! We felt ANCIENT. She’d never even watched the film!
Oh my! Thank you thank you thank you!!!
o my!! Is it Saturday morning yet?!! :-) Thank you for sharing!!
Wow! That looks amazing, and it's making me crazy hungry. Who would have even thought of making French toast with anything other than sliced bread?
Merrill is a co-founder of food52.
added 10 months agoWell, I certainly can't claim to be the first -- but it sure was a great idea, whoever came up with it.
What a special breakfast, a beautiful morning it would make, thanks Merrill! (ps - I acquired a croissant french toast casserole (where?) using many of the same flavors you have here, very delicious, too)
Merrill is a co-founder of food52.
added 10 months agoSounds yummy!
Sad because it's just too rich...
I'm a sucker for good French toast, and this sounds beyond delicious! I'm seriously Jonesing!
Merrill is a co-founder of food52.
added 10 months agoThanks!
Oh Merrill. You're my long lost tongue hanging out twin. Well, kind off - usually my tongue hangs out and then threads (don't want to say lick...sigh, said it)my chin.....
Moving on swiftyly, away from bad habits, I love the sweet orange flavours. Optional mascarpone....or Creme Fraiche. Superb!
This is a must make - no need to discard day old croissants which the kids snob!
Merrill is a co-founder of food52.
added 10 months agoI totally hear you on the tongue thing. And yes, this is perfect for stale croissants.
I had no idea anyone else had this tongue problem--so glad to know that I'm not suffering alone! What is it about whisking that makes tongues do this? Maybe food52 should sponsor some sort of research study.
Merrill, I am not usually a french toast fan, but this looks scrumptious. I can't wait to have an Occasion so I can try it out!
I think we may be quintuplets. Merrill, I think you're my mascarpone and creme fraiche soul mate! :)
Wow this looks great. Sadly I'll never be able to make it...
Merrill is a co-founder of food52.
added 10 months agoWhy not?
Oh decadent and delicious, love the nutella addition. Beautiful!!
Oh. My. Goodness. Pure evil, in the best possible way. :)
Unless there was a way to do this with chocolate croissants... then that would be the *ultimate* evil.
How about making it like this, then topping with Nutella.
Merrill is a co-founder of food52.
added 10 months agoOh, man. Chocolate croissants would really put it over the edge.
Lovely! I have plans for this . . .
Merrill is a co-founder of food52.
added 10 months agoHow mysterious!
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