This is a recipe that I tried and liked!! I made a few changes but essentially I followed the original recipe.
The original recipe is by the fabulous Pioneer Woman and can be found on her blog or food network hub! It was featured on an episode focused on 16 minute meals.
Using croissants to make french toast was truly a great idea! It is definitely a game changer and takes this classic breakfast dish to the next level! Your family will devour every last bite!
This recipe is also a great opportunity to use that homemade butter recipe I shared! 🙂
*Changes I made are noted below with an asterisk
1/2 cup water
1 cup sugar
*2 tbsp cornstarch (You could get away with flour but it won’t be as shiny and must be cooked longer to get the raw flavor out.)
*1 pint fruit of blueberries (recipe called for blackberries but I swapped berries)
French Toast ingredients:
4 large croissants
*1/2 cup buttermilk (recipe called for half and half but I like buttermilk because I always have it on hand)
2 tbsp sugar
1 tsp ground cinnamon
2 tsp vanilla extract (Adam’s Best)
Powdered sugar for dusting
Choose a pot that is twice the volume of the mixture your are putting in. A medium pot should do. In the medium size pot gently boil the 4 syrup ingredients for about 5 minutes while gently stirring. Do not walk away from the boiling sugar, it can get out of control very quickly by bubbling over. When finished leave it on low while preparing the croissants.
Prepare the egg mixture by whisking together all the ingredients in a flat bowl.
Slice each croissant in half to make sandwich halves. Coat each half in egg mixture and set aside on a plate.
In a medium size pan on low heat, melt 1 tbsp of butter to coat the pan. Increase the heat to medium and place as many croissant halves down as you can fit. Cook until golden then flip over and repeat. You are going for crispy on the outside and fluffy in the center.
Plate the croissant, dust with powdered sugar, and drizzle desired amount of blueberry syrup on top and enjoy!