Croissant French Toast
Treat yourself or your loved ones to this rich and decadent breakfast! Croissant French toast is filled with apple compote, maple ricotta and topped with warm cinnamon sauce.
Servings: 2
Calories: 678
Ingredients
For maple ricotta:
- 2 tablespoons Maple Syrup
- ½ cup Ricotta (3.5 ounces/100 grams)
For apple compote:
- 2 Medium Apples , See note 1
- ⅓ cup Water (80 ml)
- 6 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon Unsalted Butter (15 grams)
- ¼ cup Heavy Cream (60 ml)
- 1 teaspoon Cornstarch , See note 2
For the French croissants:
- 2 Eggs (small or medium)
- ¼ cup Heavy Cream (60 ml)
- ¼ cup Milk (60 ml)
- ¼ teaspoon Vanilla Extract , See note 3
- 2 Large Croissants
For frying:
- 3 tablespoons Butter , See note 5 (45 grams)
Instructions
- Maple ricotta: Stir maple syrup into ricotta until well combined.
- Apple compote: Peel, core and slice the apples. Throw them into a frying pan or sauce pan, add water, sugar and cinnamon. Stir until combined. Let it simmer for 3-5 minutes. Drain the syrup into another sauce pan and place this on the stove. Add butter and heavy cream. Stir and simmer for about a minute. In a glass combine cornstarch with 1 tablespoon of water and mix until the cornstarch has dissolved. Add a tablespoon of the cinnamon sauce into the cornstarch and mix again. Now pour the cornstarch mixture into the sauce pan and stir until the sauce is thickened. Turn off the heat.
- French croissant: In a large bowl, whisk eggs, heavy cream, milk and vanilla extract until well combined. Cut the croissants in halves length-wise. Melt the butter in your frying pan. Dip each croissant in the batter, shake the excess and place onto the frying pan. Fry on both sides until the egg mixture is set and the croissants look to your liking.
- Place one croissant-half on the plate, top with maple ricotta, apples, cover with the other half and pour some cinnamon sauce over.
- Serve warm.
Notes
- I find Granny Smith apples best for this recipe as they still remain little bit sour after cooking which helps balance the flavors. If you prefer sweeter, go ahead and use the apple variety you like.
- For a thicker sauce, add more cornstarch. For thinner sauce add some milk.
- Vanilla extract can be omitted.
- This recipe yields 2 filled croissants. It can be easily doubled or halved.
- Add more butter if needed. If you feel the batter is burnt, before frying the second batch, just get rid of the burnt butter and wipe clean the pan. Add fresh butter and continue.
- Ricotta can be substituted with cream cheese.
- Use the largest frying pan you have. I used an 11-inch (28-cm) frying pan where I fit 1 croissant (2 halves). This will also depend on the size of croissants you use.
Nutrition Facts
Croissant French Toast
Amount per Serving
Calories
678
% Daily Value*
Fat
32
g
49
%
Saturated Fat
18
g
113
%
Cholesterol
271
mg
90
%
Carbohydrates
85
g
28
%
Fiber
5
g
21
%
Sugar
70
g
78
%
Protein
13
g
26
%
Vitamin A
1450
IU
29
%
Vitamin C
8.4
mg
10
%
Calcium
245
mg
25
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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