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.
- 2 day-old croissants
- 2 tablespoons unsalted butter
- 1 1/2 cups BAILEYSÂ® Coffee Creamer Caramel flavor
- 2 large eggs
- 5 ounces fresh raspberries
- 1 tablespoon powdered sugar, plus more for serving
- maple syrup, for serving
- Carefully slice each croissant in half and set aside.
- Meanwhile, melt the butter in a large non-stick skillet or griddle.
- Whisk together the BAILEYSÂ® Coffee Creamer Caramel and eggs in a shallow dish. Add the croissants and let soak for 5 minutes.
- Flip the croissants and soak another 5 minutes.
- Carefully remove the croissants from the custard mixture, letting much of the excess drip off. You can even give them a gentle squeeze.
- Place the croissants cut-side down on the griddle and cook until golden brown, about 4 minutes. Flip and repeat on the other side.
- While the croissants cook, mash the raspberries with 1 tablespoon of the powdered sugar in a small bowl. Let set for about 5 minutes to macerate.
- When the croissants come out of the skillet, spread half of the raspberry mixture on the bottom pieces. Top with the croissant tops.
- Sprinkle with powdered sugar and drizzle with maple syrup before serving.