Breakfast for Two: Croissant French Toast

The only thing better than a buttery, flakey croissant is when you dip it in eggs, fry it up and smother it in syrup. Valentine’s day is right around the corner and what better way to say those three little words than with a mouth full of…sugar?


French toast is by far one of my favorite foods and if you know anything about me, so are pastries so why not mix ’em together?


If you’re feeling extra adventurous, try making Homemade Croissants, and don’t forget to add the homemade strawberry compote.


Croissant French Toast

2 croissants
3 eggs
splash of milk
splash of vanilla extract
pinch of salt

1 12 oz bag frozen strawberries, thawed
1/3 cup sugar

For the compote: add the thawed strawberries and 1/3 cup sugar to small sauce pan and cook on medium heat, stirring occasionally, until the berries have turned to mush and the mixture is slightly thick.

For the french toast: heat a skillet (or frying pan) over medium heat and spray with coconut oil cooking spray, you can also use melted butter.

Slice the croissants in half, lengthwise.

Whisk together the eggs, splash of milk, splash of vanilla extract and pinch of salt. Dip each croissant piece in the eggs mixture, add to skillet/frying pan and sprinkle each slice with cinnamon.

Flip the croissants and cook until they are a dark-golden brown on both sides.

Serve with strawberry compote and maple syrup. I also whipped up some fresh whipped cream which you can find a recipe for here.



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