Yup, you read that post title correct. Croissant French Toast. Somehow, french toast just got more delicious!
Though we do not make a full breakfast for our Airbnb guests, I do serve coffee, fresh fruit and pastries on the weekends. My go to “fresh” pastries are these frozen croissants from Trader Joe’s. They bake from frozen in 20 minutes and are honestly more delicious than you’d imagine coming from the freezer section.
And depending on our weekend guest count, I also purchase packaged croissants from Costco.
I mean, they are not fresh, French pâtisserie, but all around, the Trader Joe’s and Costco options aren’t bad.
Often times, guests decide to treat themselves to breakfast or brunch at a neighboring restaurant or cafe, leaving me with an excess of croissants. Ohhh the horror….
Usually, these croissants end up being used the next few days for sandwich making, but I was looking for an alternatives and came across this recipe from the amazing Ree Drummond (aka The Pioneer Woman).
Recipe by The Pioneer Woman
8 whole Croissants (a Rounder Shape Is Best)
5 whole Eggs
1/4 cup Half-and-half
2 Tablespoons Sugar
1 teaspoon Ground Cinnamon
2 teaspoons Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
Strawberries, For Serving (optional)
Whipped Cream, For Serving (optional)
Split the croissants in half through the middle.
In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.
Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).
Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
Remove from the pan and cook the rest of the croissant halves.
Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!
Ree’s recipe is perfection! I gave it my own spin by using another freezer staple in our house which are frozen berries and made my favorite 4-Ingredient Frozen Fruit Compote.
4-Ingredient Frozen Fruit Compote
For this 4-Ingredient Frozen Fruit Compote, start by simmering lemon juice (2 tablespoons) , unsalted butter (3 tablespoons), and brown/white sugar (up to 1/4 cup or to your taste) in a sauce pan.
Then add berries (3 cups): strawberries, blackberries, raspberries, blueberries, mulberries and cook for another 2-3 minutes. This recipe will make about 3 cups of compote, so scale up or down depending on your needs.
Obviously, if you have fresh berries, they work great too.
Once you’ve got this basic recipe down, you can serve it over lots of dishes:
What do you think? Will you give these recipes a try? Comment below with your thoughts and feedback.
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