Raspberry Croissant French Toast Recipe
Ingredients:
4 large croissants, cut in half lengthwise
1 cup fresh raspberries (plus more for garnish)
4 large eggs
1 cup milk (whole or 2%)
1/2 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
2 tablespoons butter, for greasing the pan
Powdered sugar, for dusting
Maple syrup, for serving
Instructions:
Prepare the Custard Mixture:
In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
Assemble the Croissants:
Place a layer of raspberries on the bottom half of each croissant, then place the top halves back on.
Soak the Croissants:
Dip each raspberry-filled croissant into the custard mixture, ensuring both sides are well coated. Allow the croissants to soak for about 1-2 minutes.
Cook the French Toast:
Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter. Once melted, add the soaked croissants, cooking in batches if necessary.
Cook for about 3-4 minutes on each side, or until the croissants are golden brown and cooked through.
Serve:
Dust with powdered sugar and top with additional raspberries.
Drizzle with maple syrup before serving.