a rich and decadent buttermilk croissant french toast with maple cream and berries
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.