Like almost every stereotypical “basic bitch”, I love brunch. Mimosas and breakfast/lunch combo food served until 3pm; my dream come true ad everyone’s dream, apparently. Almost every brunch place in Denver has ridiculously long wait time. I’m sorry, but if I have to wait an hour for food then I better have my mind blown not be served soggy undercooked potatoes, I am looking at you, Jelly. In the hour I am waiting in line, I could cook something equally if not better than these overrated brunch places and I don’t have to interact with strangers.
I offered to cook brunch for two of my friends’ birthdays and this recipe made an appearance at both. I have a firm belief that I can make any “guilty pleasure”dish more decadent, a gift from growing up in a Cajun French home. Elevate your French Toast by using croissants, it will be amazing! For a fall twist, I added some chai spices and topped it with cranberry apple sauce.
French Toast Croissants:
- 6 whole croissants, I used almond croissants
- 4 whole Eggs
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 2 Tablespoons maple syrup
- 2 teaspoons Vanilla Extract
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 3 teaspoons ground ginger
- 1 teaspoon salt
- 2-4 Tablespoons butter, for frying
- In a bowl, whisk together all ingredients besides the butter.
- Place croissants in bowl,and coat each croissants with egg mixture. Let croissants sit in bowl for at 15 minutes.
- Heat a large nonstick skillet over medium-low heat, then melt a small amount of butter.
- Cook the croissants on each side for about 4-5 minutes, until they are golden brown.
- Remove from skillet and top with cranberry sauce or maple syrup.
Cranberry Apple Sauce:
- 1 cup cranberries (frozen/fresh)
- 1 apple
- 1 cup sugar
- 1 cup water
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 2 Tablespoon maple syrup
- 1 teaspoon vanilla extract