Raspberry Croissant French Toast
We all love French toast, but we decided to take it to new and delicious heights by adding croissants and ricotta to create Raspberry Croissant French Toast. You can, of course, sub our fluffy challah bread instead, but our croissant-based French toast recipe is so fancy and decadent, you’ve got to try it! Add fresh raspberries and a bit of whipped cream, and you’ve arrived in brunch heaven.
Prep time: 10 min
Cook time: 15 min
2 c whole milk
1 T vanilla
1 t cinnamon
pinch of powdered sugar
8 Market Bakery croissants
4 T butter
½ c heavy cream, whipped
1 ½ c whole milk ricotta
1 pint raspberries
Whisk together milk, eggs, vanilla, cinnamon and powdered sugar. Dip whole croissants into egg mixture and let sit 1 min, flipping over after 30 sec (you can cut the croissants; however, they will absorb the custard very quickly, so if cutting, dip and remove immediately).
Meanwhile, whip cream to stiff peaks, then fold into the ricotta, adding a pinch of powdered sugar, if desired.
Warm a large skillet or griddle over medium-high heat and add a tablespoon of butter when hot. Immediately add a few croissants but don’t crowd; gently press to flatten slightly. Flip after two min, then cook 2 min more until heated through.
Transfer to serving plates. Layer croissants with whipped cream and ricotta mixture and raspberries. Drizzle with maple syrup, as desired. Serve immediately.