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Croissant French Toast with Berries

I’m not a big fan of breakfast, but if I am going to have it, French toast is at the top of my list. I never do anything the normal way; I can’t just use a basic French toast recipe… that would be boring! So I decided to try croissant French toast and top it with some berries.

Now, the thing I hate the most about using recipes is that they always seem too complicated. Either there are too many ingredients or the directions seem very hard to keep up with. So when I find a good recipe that seems out of my league, I’ll just change it up so that people who aren’t fancy chefs can make it too.

Ingredients:

  • 1 ½ cups berries (raspberries, blueberries, strawberries, blackberries… whatever you want, in any combination!)
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • ¾ cup liquid egg substitute (you can use 2-3 real eggs in place of this)
  • ¼ cup milk
  • ½ teaspoon vanilla or almond extract
  • 4 large croissants, halved

So, since it is just me and my hubby, I cut the recipe in half (it serves 4). Also, I used only strawberries for this recipe, but really, use whatever berries you like. Use ½ cup blueberries and 1 cup blackberries or maybe ½ cup raspberries, ½ cup strawberries and ½ cup blueberries. It’s up to you! If you use strawberries, make sure you cut them up into smaller pieces to match your other berries. In a small saucepan, combine your berries, sugar and vanilla extract. It will seem very sugary, but the liquid in the berries will start to come out and mix with the sugar. Bring to a boil and then put the burner on low. Whisk in your cornstarch and the cold water. You’ll want to stir this constantly for about 2 minutes.

In a bowl, combine your egg, milk and almond/vanilla extract. Whisk it together. It is much easier to put this in a shallow dish for dipping your croissant in, but you can leave it in the bowl if you don’t want to dirty another dish. Now, I used my George Foreman grill. It has what is called a steak plate for the bottom, which makes cooking things like this super awesome. You can use a skillet; just make sure you flip it to evenly cook your croissants. I plugged my grill in, with the steak plate on the bottom and the regular grilling plate on top, and heated it up on high. If you are using a skillet, get it heated up now. When your skillet or grill is heated, you want to coat your croissants. Be careful though. Croissants are very delicate and can fall apart easily. They just need a quick dip on each side, then toss them on your skillet or grill. I let my husband do the dipping! He’s such a good chef.