There’s nothing like a healthy breakfast. And this, my friends, is nothing like a healthy breakfast.
This decadent breakfast is my family’s favorite. It’s Croissant. It’s French toast. What could be more French?
The simple custard mixture (the egg-y part) can be made in advance. The sugar in the mixture gives a nice bit of caramelization to the outside of the toast, so I like to serve the syrup separately to not lose the texture. The vanilla and spices can be adjusted to taste (I love vanilla and cinnamon and tend to go a little heavy-handed with them). The almond extract, however, can be overpowering so stick to the recipe on that one.
I like to serve it with bacon and/or spicy sausages to help balance out the flavors.
Plan on one croissant (2 pieces) per person. The recipe can be multiplied easily.
Croissant French Toast (Serves 4)
4 whole eggs
1 cup half and half
2 T sugar
½ – 1 t pure vanilla extract
¼ t almond extract
½ – 1 t cinnamon
Pinch of salt
Pinch of nutmeg (optional)
4 fresh croissants
Mix all of the custard ingredients with a whisk until fully incorporated. Refrigerate until ready to use.
Slice fresh croissants crossways and dip them in the custard mixture. You want them fully covered but do not “soak” them as you would with regular French toast – they are too delicate and will fall apart. Toast them on a buttered grill over medium-low heat until they are golden brown and the egg mixture is cooked.
Almond Butter Maple Syrup
½ stick of butter
1 cup pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
1/3 cup chopped or sliced almonds (chopped gives an extra crunch factor)
Prepare the syrup by melting the butter in a cast iron skillet. Lightly toast the almonds (watch this closely – they can burn easily). Add the syrup and extracts and warm thoroughly. Turn off the heat and allow to cool slightly.
Serve on a warm platter, topped with a sprinkling of powdered sugar and with the warm Almond Maple Syrup on the side, and La Vie en Rose in the background.
Hope you love it!