Berries & cream croissant french toast is a restaurant quality breakfast made at home! The vanilla and berry sauces make this irresistable!
This is a really exciting post for me today. This is my 100th blog post!!! It doesn’t seem like I’ve shared 100 recipes, but I have. It’s kind of exciting! Anyway, today I’m sharing one of my all time favoite breakfast recipes, berries & cream croissant french toast. French toast made from croissants and served with vanilla and berry sauces is sooooo good. Belive me this is one you will have to have over and over again.
I start out by making the vanilla sauce. Sometimes I make the vanilla sauce the night before and reheat it in the morning to get breakfast on the table faster. I whisk together the egg yolks and flour in my 4 cup measuring cup. In a small pot, bring the half & half and sugar just about to a simmer. Remove it from the heat and temper the egg yolks with the hot liquid. You do this by trickling the hot milk and sugar into the egg yolks while vigoriously whisking. This cooks the egg yolks without turning them into scambled eggs. Trickle and whisk until all the hot milk and sugar has been whisked into the egg yolks. Pour the now eggs, milk and sugar back into the pot. Place back on the stove over medium heat and simmer until the mixture coats the back of a spoon. Remove from the heat and whisk in the vanilla. Pure vanila extract is best for this sauce but immitation will work in a pinch.
Now let’s get the berries going. You don’t have to use strawberries. I’ve done this with raspberries and a berry blend. You can use 2 cups of whatever fresh berries you want. Put 2 cups of berries in a small saucepan and sprinkle them with about 2 TBS. of sugar. Place them on the stove and cook over medium low heat until the sugar is dissolved and the berry juices seep out of the berries a bit. This only takes 4-5 minutes.
While the berries are simmering, slice 12 cocktail size croissants or 6 regular croissants in half. Melt 4 Tbs. butter over medium low heat to sizzling in a large frying pan. Whisk 4 eggs in a shallow bowl. Once the butter is sizzling, dip both sides of the croissant halves in the eggs and cook until golden brown on each side in the butter. Add more butter to the frying pan between batches. Usually after two batches I wipe my frying pan clean with paper towels before adding fresh butter. Serve topped with the vanilla and berry sauces.
Makes 12 cocktail croissants or 6 regular sized croissants
- 4 Large Egg Yolks
- 1 Tbs. Flour
- 2 Cups Half & Half
- 1/2 Cup Sugar
- 1 Tbs. Pure Vanilla Extract Immitation will do in a pinch
- 2 Cups Fresh Strawberries (or Raspberries)
- 2 Tbs. Sugar
- 12 Cocktail Croissants (or 6 regular sized croissants)
- 4 Large Eggs
- 12 Tbs. Butter
In a medium mixing bowl, whisk together the egg yolks and flour until smooth.
In a small pot, bring the half & half and sugar to a simmer. Remove from the heat and temper the eggs with the hot liquid by trickling it slowly into the egg yolks while whisking vigoriously until all the hot liquid has been added.
Pour back into the pot and simmer over medium heat until thickened enough to coat the back of a spoon. Remove from the heat and whisk in the vanilla extract. Set aside.
Place the berries in a small saucepan. Sprinkle with the sugar.
Cook over medium low heat, stirring here and there, until the sugar is dissolved the berries juices seep from the berries. This take 4-5 minutes. Remove from the heat and set aside.
Slice the croissants in half while the berries are cooking. Whisk the eggs together. Heat 3 Tbs. of the butter to sizzling over medium to medium low heat in a large frying pan.
Once the butter is sizzling dip both sides of the croissant halves in the the egg and cook until golden brown on each side.
Add more butter to the frying pan in between croissant french toast batches. After two batches I usually wipe my frying pan clean with paper towels before adding fresh butter to my pan.
Serve hot with vanilla and berry sauces.