Caramelized Croissant French Toast
Caramelized Croissant French Toast
Ingredients
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For Caramelizing
Instructions
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Using a serrated knife, slice each croissant in half, making 8 open slices.
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In a blender, mix together the eggs, milk, cream, flour, sugar, vanilla and cinnamon on low speed until well combined; 5 to 10 seconds. Alternatively, a hand whisk may be used instead, just make sure to mix really well until no flour lumps remain. Pour the mixture into a shallow dish.
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Working with 2 to 4 halves of croissants at a time (depending on how many you could fit in the dish), dunk cut side down into the egg mixture, and let sit for about 1 minute or until enough mixture is soaked into the croissants. Flip to the opposite side and soak for another minute.
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Meanwhile, in a non-stick skillet or griddle set over MEDIUM heat, melt the butter (1 tablespoon/14 grams per 2 croissant halves); so if you're cooking 4 halves at a times, use 2 tablespoons/ 18grams of butter and so on.
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Sprinkle 1 tablespoon/ 14 grams of sugar over each cut-side croissant half (a little less if using smaller croissants). Gently press the sugar in to adhere.
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As soon as the butter starts to sizzle, carefully lift the croissant halves from the soak and transfer to the skillet/griddle, sugared side facing down.
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Cook until the bottoms are golden brown and the sugar is caramelized and coats the bottoms. Make sure to maintain a medium heat all along, as cooking at high heat will burn the sugar without giving the interior enough time to cook through. Note that the caramelized sugar will want to escape from under the croissants, but just use the help of 2 forks to move the croissants around to capture all that caramelized goodness. Get it all!
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Sprinkle the top sides with another tablespoon of sugar per each croissant half. Flip and cook the opposite side until golden brown and caramelized as well, being careful not to burn the sugar.
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Repeat soaking, sprinkling and cooking/caramelizing with the remaining croissant halves. The French Toasts will be sticky from the caramel, so be sure to serve by placing the cooler side down on the plate. Serve warm, plain or with a side of fruits, whipped cream or ICE CREAM! No syrup needed as they are already sweet.
Recipe Notes
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Feel free to halve, double, triple or quadruple the recipe.
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I tried both mediocre supermarket croissants as well as fancy bakery ones and they taste equally fabulous, so use what's more convenient to you.
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If substituting bread for the croissants, make sure you buy it unsliced then cut it into 1 inch/ 2.5cm thick slices. I tried white bread, challah and brioche for this recipe, and white bread was our favorite of the bunch.
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