About Us saturday chef recipe

Croissant French Toast

Original date aired: May 8th, 2010

Overview

I shot this right before leaving for France - you can tell what was on my mind (and why they call me "the Butter Bully").  Be sure not to "dip" the croissants in the batter - let them soak up all of the delicious ingredients as outlined in the recipe.  The recipe works best with day old croissants.


Ingredients
  • 1/2 cup pure maple syrup, plus additional for serving
  • 6 large eggs
  • 3 cups whipping cream
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 day-old croissants
  • 4 tbsp butter
  • 1 pint fresh raspberries

Directions
  1. Cut the croissants in half horizontally - as if you were going to make sandwiches with them.
  2. Whisk together 1/4 cup maple syrup, eggs, cream, and cinnamon. 
  3. Pour the mixture into a large shallow pan and immerse the croissant halves in thE liquod letting them soak for a few minutes.
  4. Flip them over and let croissants soak for another minute.
  5. Melt 2 tablespoons of butter in a large skillet over medium heat. 
  6. Cook the croissants, a few at a time, until golden on both sides, adding more butter as necessary.
  7. Garnish with raspberries and drizzle with maple syrup.

ENJOY

CHEF JUDY WOOD

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