This Buttermilk Croissant French Toast is the easy and elegant breakfast that you need for Valentine’s Day morning!
Croissants… and French Toast…
I don’t know why I never thought of the two together! I absolutely love croissants. I once competed in an international skating competition in Europe, and on every single breakfast buffet there were croissants. I think I ate one for 7 days straight (and somehow still managed to skate well).
Ever since, I have been a croissant lover.
Croissants are rich and buttery, and make the perfect “bread” to dip into the buttermilk custard and cook until golden brown. Since croissants are already sweet, I used buttermilk to add some tanginess. It’s really a good combination. Not too sweet, and super indulgent.
While the croissant French toast bakes, you’ll want to whip up some cream and add just a touch of maple syrup. This gets slathered onto the French toast and melts as you dig in. You’re going to love it.
It all comes together really quickly and is sure to make for a special Valentine’s Day morning. And of course, make sure to spoon lots of warm maple syrup over top and some fresh berries as well!
- 4 large croissants
- 4 eggs
- ¾ cup buttermilk
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 2 tbsp butter
- 2/3 cup heavy whipping cream
- 1 tsp sugar
- 2 tbsp maple syrup
- ¼ tsp pure vanilla extract
- warm maple syrup
- fresh strawberries, raspberries, blueberries, and blackberries
- shaved chocolate
- Use a serrated knife to slice the croissants in half horizontally. In a large mixing bowl, beat the eggs. Whisk in the buttermilk, vanilla extract, and salt. Heat a griddle over medium heat. When hot, add a tablespoon of butter and let melt. Working in batches, dip each croissant into the egg mixture. Let the liquid drip off slightly and place the croissants onto the griddle in the hot butter.
- Cook for a minute or two until golden. Flip the croissants over and cook for another minute or two. Use a metal spatula to transfer the croissants to a foil-lined baking sheet. Add the remaining butter to the griddle and repeat with the remaining croissants. Bake the croissants in the oven until cooked through, just a few more minutes.
- While the French toast bakes, add the cream to the base of a stand mixer. Using a whisk attachment, beat the cream on medium-high speed until foamy. Add the sugar and continue to beat until soft peaks. Add the maple syrup and vanilla extract. Stir on low until just incorporated. You’ll want the whipped cream to stay nice and soft, not firm and over-whipped.
- Serve the warm croissant French toast with a dollop of the maple cream, lots of warm maple syrup, fresh berries, and a sprinkle of the shaved chocolate.