Caramelized Croissant French Toast
These French Toasts are amazing! Soft and creamy on the inside with a caramelized exterior like creme brûlée. Croissants just puts them way waaaaay over the top.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 tablespoons (3 1/2oz/ 99g) granulated sugar (divided)
- 4 tablespoons (2oz/ 56.7g) unsalted butter
- Fresh berries, whipped cream or ice cream for serving (optional)
- 4 large croissants or 6 medium (white bread such as hearty sandwich bread, challah or brioche cut into 1-inch thick slices may be substituted *see note)
- 2 eggs
- 1/4 cup plus 2 tablespoons (3oz/ 85g) milk
- 2 tablespoons (0.8oz/ 23g) heavy cream
- 2 tablespoons (1/2oz/ 14g) all-purpose flour
- 1 1/2 teaspoons (1/4oz/ 7g) granulated sugar
- 1 teaspoons pure vanilla extract or 2 teaspoon if using imitation vanilla flavoring
- 1/2 tsp ground cinnamon
Instructions
- 1
Using a serrated knife, slice each croissant in half, making 8 open slices.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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!
- 8
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.
- 9
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.