If there’s one thing for breakfast, that’s a bit more special compared to regular bread, etc., it’s something like these Easy Croissant French Toast. If you ever had French toast, you will probably agree. It’s delicious and super easy to prepare. If a loved one serves you this dish, you have probably done everything right… or you are at a good hotel enjoying a lavish breakfast. Both is fine! ;P
We first heard about French toast in the USA. That’s also where we enjoyed it for the first time. That was in Las Vegas, back in the 90s. At the Golden Nugget Casino, to be precise. Here in Germany, we only had »Arme Ritter« (it’s poor knights translated) back then, which is basically the same thing. ;P But French toast sounds a lot fancier somehow, doesn’t it? Both dishes are initially made with leftover bread, but »Arme Ritter/Poor Knights« somehow makes it sound sad, doesn’t it? With that name, it really sounds like you use leftover stuff. »French toast« doesn’t necessarily sound like stale bread that you want to get rid of. ;P
Anyway. We always have a big breakfast on weekends – that’s usually not possible during the week when everyone is at work in different places and has to start at different times. To make sure that breakfast isn’t always the same on the weekend, we like to prepare dishes like pancakes, a Dutch baby or maybe some delicious French toast. Nothing super complicated, but definitely a great alternative to the usual bread rolls with some cold cuts or jam. ;P
The recipe for this delicious Croissant French Toast was, once again, created as part of a »Bake Together«. If you don’t know what that means – »Bake Together« is a small blog event that we do once a month. By »we« I mean my lovely blogger colleague Andrea (from Zimtkeks & Apfeltarte) and myself. At the end of the month we get together and bake (or cook) something based on a topic we agreed on beforehand and surprise each other with the results. This month, we wanted to do something with »French toast« – I assume you got that already. :P
We’ve been doing this for several years now, so we’ve already come up with quite a few recipes. Since we are always doing something based on different topics, the recipes vary a lot. In case you wanted to see what we’ve already done, check out the Bake Together overview page. ;)
We already got a lot of breakfast related recipes here on the blog – even some French toast recipes, so check out the other stuff as well. Our French Toast Sticks with homemade White Toast are simply delicious! They work with store-bought bread as well, of course. ;)
If you want to go the extra mile, you could also try our Shibuya Honey Toast. A variation of the classic French toast coming from Asia. Nor really a breakfast item, though. That’s a big dessert for several persons. ;P Unlike the French toast, the bread is not soaked in milk and eggs and then fried in a pan, but toasted in the oven with butter and honey. So good!
In case that was too much sweet stuff for you, I can only recommend trying something savory for breakfast. Always an option! Vegan Chickpea Turmeric Crêpes with Mushrooms & Spinach would be a delicious alternative, for example. Of course, a little more work than buying bread rolls from the bakery, but a lot easier and quicker than honey toast ;P
INGREDIENTS / ZUTATEN
(3 servings)
1 cup (240ml) milk or plant-based alternative
1 tbsp. sugar
1 large egg
1/2 tsp. vanilla extract
1/2 cup (65g) spelt flour
1 tsp. baking powder
1 pinch of ground cardamom
1 pinch of salt
3 croissants, halved lengthwise
about 2-3 tbsp. butter for cooking/frying
some confectioners’ sugar for dusting
whipped cream, maple syrup and/or some berries for decorations
(3 Portionen)
240ml Milch oder pflanzliche Alternative
1 EL Zucker
1 Ei (L)
1/2 TL Vanille Extrakt
65g Dinkelmehl (Type 630)
1 TL Backpulver
1 Prise Kardamom
1 Prise Salz
3 Croissants (vom Vortag), der Länge nach halbiert
etwa 2-3 EL Butter zum Anbraten
etwas Puderzucker zum Bestäuben
Schlagsahne, Ahornsirup und/oder einige Beeren zur Dekoration
DIRECTIONS / ZUBEREITUNG
1. Add the milk, sugar, egg, and vanilla extract to a small bowl and mix to combine. Mix spelt flour with baking powder, cardamom, and salt. Sift this mixture into the bowl with the milk and mix until well combined – you don’t want any lumps of flour. Let the batter sit for about 5 minutes.
2. Heat up a large frying pan with some butter. Cut the croissants in half lengthwise. Dip the halved croissants into the batter – work in batches and dip only the amount of croissants into the batter that fit inside the frying pan. Let excess batter drip back into the bowl, then arrange them in the frying pan so they don’t touch. Cook/fry the croissants over medium high heat for several minutes until nicely browned on both sides. Take the croissant halves out of the frying pan and keep them warm (e.g. in the oven) and continue with the remaining croissant halves – you might need to add some more butter in between.
3. Dust the French toast with some confectioners’ sugar and serve with whipped cream, maple syrup, and/or some fresh berries – whatever you prefer.
Tip: Leftovers can be stored in the fridge and reheated in the microwave.
1. Milch, Zucker, Ei und Vanille Extrakt in eine Schüssel geben und verrühren. Dinkelmehl mit Backpulver, Kardamom und Salz mischen und in die Schüssel mit der Milch sieben. Das Mehl so lange unterrühren, bis keine Klümpchen mehr zu sehen sind. Den Teig etwa 5 Minuten ruhen lassen.
2. Etwas Butter in einer großen Pfanne erhitzen. Die Croissants der Länge nach halbieren und dann in den Teig tauchen – man sollte hier nur so viele Croissanthälften in den Teig tauchen, wie auch in der Pfanne Platz haben. Überschüssigen Teig abtropfen lassen, dann die Croissanthälften so in die Pfanne setzen, dass sie sich möglichst nicht berühren. Bei mittlerer Hitzezufuhr einige Minuten anbraten, bis sie von beiden Seiten schön gebräunt sind. Aus der Pfanne herausnehmen und warm halten (z.B. im Ofen) und mit den verbliebenen Croissanthälften weitermachen – ggf. zwischendurch noch etwas Butter nachlegen.
3. Den French Toast mit etwas Puderzucker bestäuben und dann mit Schlagsahne, Ahornsirup und/oder frischen Beeren servieren – je nachdem, was man am liebsten mag.
Tipp: Reste können im Kühlschrank aufbewahrt und in der Mikrowelle aufgewärmt werden.
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Here is a version of the recipe you can print easily.
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Easy Croissant French Toast
- Prep Time: 00:05
- Cook Time: 00:10
- Total Time: 00:20
- Yield: 3 1x
- Category: Breakfast
- Cuisine: International
- Diet: Vegetarian
Description
Quick, easy and extremely delicious – this French Toast with croissants is the perfect sweet treat for a breakfast or brunch. We love it!
Ingredients
1 cup (240ml) milk or plant-based alternative
1 tbsp. sugar
1 large egg
1/2 tsp. vanilla extract
1/2 cup (65g) spelt flour
1 tsp. baking powder
1 pinch of ground cardamom
1 pinch of salt
3 croissants, halved lengthwise
about 2-3 tbsp. butter for cooking/frying
some confectioners’ sugar for dusting
whipped cream, maple syrup and/or some berries for decorations
Instructions
1. Add the milk, sugar, egg, and vanilla extract to a small bowl and mix to combine. Mix spelt flour with baking powder, cardamom, and salt. Sift this mixture into the bowl with the milk and mix until well combined – you don’t want any lumps of flour. Let the batter sit for about 5 minutes.
2. Heat up a large frying pan with some butter. Cut the croissants in half lengthwise. Dip the halved croissants into the batter – work in batches and dip only the amount of croissants into the batter that fit inside the frying pan. Let excess batter drip back into the bowl, then arrange them in the frying pan so they don’t touch. Cook/fry the croissants over medium high heat for several minutes until nicely browned on both sides. Take the croissant halves out of the frying pan and keep them warm (e.g. in the oven) and continue with the remaining croissant halves – you might need to add some more butter in between.
3. Dust the French toast with some confectioners’ sugar and serve with whipped cream, maple syrup, and/or some fresh berries – whatever you prefer.
Notes
Leftovers can be stored in the fridge and reheated in the microwave.
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