Croissant French Toast
I eat it with my hands, ngl.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large egg yolks
- 1 1/2 Tsp granulated sugar
- 1 Tsp vanilla extract
- 1/2 Tsp vanilla bean paste
- 2 Tsp ground cinnamon
- 2 Tbsp all-purpose flour
- 2 C heavy cream
- 3 Tbsp salted butter (as needed)
- 3 Tbsp vegetable oil (as needed)
- 1 loaf Croissant Toast Bread (or 6 large croissants, halved)
- 1 Tbsp powdered sugar
Instructions
- 1
In a medium bowl, whisk together egg yolks, granulated sugar, vanilla extract, vanilla bean paste, cinnamon, and flour until smooth and lump-free. Slowly whisk in the heavy cream until well combined. Set your custard aside while you prepare the skillet.
- 2
Heat a wide, at least 10-inch, skillet over medium heat for a few minutes. Add a teaspoon each of oil and butter, swirling to coat the pan's surface evenly.
- 3
Dip a slice of croissant toast (or half a croissant) into the custard, fully submerging it. Immediately pull it back out and let the excess drip back into the bowl, then place the toast into the hot skillet. Press down on the center to ensure full contact with the pan. Repeat until the skillet is full but not crowded. Cook each slice for about 7 minutes on each side until golden brown and crisp around the edges. Add a bit more butter after the first flip each time, to keep things flavorful and from sticking.
- 4
Transfer the cooked toast to an oven preheated to its lowest setting to keep warm while you finish the remaining batches. Add more oil and butter between batches as needed, adjusting the heat to avoid burning.
- 5
Once all the toast is done, dust with powdered sugar and serve hot. Dassit! Enjoy this indulgent breakfast treat.