Croissant French Toast (Edit recipe)

Mindful Miller

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Re-create your favourite brunch restaurant at home with this recipe.

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PREP TIME

5 minutes

COOK TIME

8 minutes

INGREDIENTS

Serves: 1

Ingredients

1 whole Croissant, works better if they are a day old
1 Egg
1/4 cup Almond Milk, or non dairy milk of choice
1/2 tsp Ground Cinnamon
1/4 tsp Almond Extract, if you have it, gives a nice caramel taste
1 tsp Vanilla Extract
2 Tbsp Unsalted Butter, to cook the croissants in
Pure Maple Syrup
Unsalted Butter

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium glass bowl, whisk eggs, milk and flavourings together until well combined.
One at a time, take a croissant and press it into the egg mixture on both sides, letting it get fully covered and the egg mixture absorbed.
Heat up a large sauté pan to medium heat and place 1 tablespoon of butter in the pan until the pan is hot (the butter should sizzle). Place 2 croissants in at a time, don’t overcrowd the pan or you won’t get the nice crust on the outside.
Cook the croissants about 8 minutes each, flipping once so each side gets a nice crust. They are done when they the egg mixture is golden brown and you can start to smell the vanilla/egg cooking, after a few minutes per side.
Make a maple butter drizzle: heat up a few pours of real maple syrup with a tablespoon of butter, to pour over the croissants for extra deliciousness.

Notes

Add any fruit you have on hand: I often use frozen berries that I warm up on the stove or microwave with a bit of maple syrup, a pinch of cinnamon and a tsp of zest from a lemon. You can do the same process with any fresh fruit you have of course.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	247
Fat:	25 g
Carbohydrates:	2 g
Protein:	10 g
Cholesterol:	60 g
Sodium:	43 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.