Slowly step away from the screen before you drop that mug of coffee. I know: you’re looking at a croissant that’s been battered and fried. And covered in maple syrup and powdered sugar. It’s a little dangerous to be talking about such things on a Wednesday, no? I say it’s never too early to plan for the weekend.
I’ve been cooking out of this little book called ‘The Perfect Egg‘ for months now. It’s a shame that I’m just now telling you about it! The recipes are just so delicious and inventive, I can hardly pause to take a photo to share it with you. While I normally shy away from single-ingredient cookbooks, this book suddenly just became the egg bible to me. It features so many inventive ways to use the humble, ubiquitous egg, that you’ll be hooked. This croissant French toast is just one of the many breakfast/ brunch recipes in the book that will knock your socks off.
This raspberry caramel croissant French toast recipe is very loosely based on a recipe in Fischer and Park’s book. Their Croissant French Toast is made with homemade croissants (of which I do have a scaled-down recipe, if you’re so inclined), stuffed with a berry cream cheese filling and dipped in a rich custard. My version is a little quicker. I picked up day-old croissants at the bakery, used BAILEYS® Coffee Creamer Caramel as the custard, and stuffed the toast with smashed fresh raspberries. It did not disappoint. Not even by a long shot. Five ingredients never looked so good.
I partnered with BAILEYS® Coffee Creamers to bring you this post. Thanks for letting me partner with brands I love and use in my own kitchen. I was provided with product and compensated for my time, but the opinions and recipe are my own.