Up the ante next time you’re making French toast and surprise everyone by using flaky croissants. Top with fresh berries and warm maple syrup. It’ll be a cottage classic.
- 5 large eggs
- 1 cup (250 mL) 5 % cream or
- 10 % cream
- 2 tbsp (30 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) ground cinnamon
- A pinch of salt
- A pinch of ground ginger
- 6 croissants, each about 6-inches (12.5 cm) long
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) fresh berries
- Warmed maple syrup
- In a medium bowl, whisk eggs with cream, sugar, vanilla extract, cinnamon, salt and ginger. Place croissants in a 9 x 13-in (23 x 33 cm) baking dish. Pour mixture over top. Soak croissants 5 min, turn and soak another 5 min until liquid is mostly absorbed.
- Melt half of butter in large non-stick skillet over medium heat. Cook croissants 2 to 3 min per side, until golden brown on each side. Repeat with remaining butter and croissants.
- Serve warm topped with berries and drizzled with maple syrup.
It’s even better if you use day old supermarkets croissants.
Try thickly sliced challah or egg bread in place of croissants.
For step-by-step instructions for this recipe and more, visit Dairy Goodness.